Save A comforting fusion dish featuring tender pasta, assorted seafood, and a creamy, umami-rich sauce topped with golden panko breadcrumbs and baked to perfection.
The first time I made this seafood pasta bake, everyone at the table went back for seconds. The silky sauce and layers of flavor remind me of cozy family dinners where fusion food brings us together.
Ingredients
- Pasta: 250 g (9 oz) penne or fusilli pasta
- Seafood: 200 g (7 oz) peeled shrimp, 150 g (5 oz) squid (cleaned and sliced into rings), 150 g (5 oz) scallops or white fish (cut into bite-sized pieces)
- Vegetables: 1 small onion (finely chopped), 2 cloves garlic (minced), 100 g (3.5 oz) shiitake mushrooms (sliced), 50 g (2 oz) spinach leaves (chopped)
- Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 400 ml (1 2/3 cups) whole milk, 2 tbsp Japanese mayonnaise (e.g. Kewpie), 2 tsp soy sauce, 1 tsp mirin, 1 tsp dashi powder (optional for extra umami), salt and white pepper to taste
- Topping: 50 g (1/2 cup) panko breadcrumbs, 30 g (1/4 cup) grated Parmesan cheese, 1 tbsp melted butter, 1 tbsp chopped fresh parsley (optional)
Instructions
- Preheat and Prep:
- Preheat oven to 200°C (400°F). Lightly grease a large baking dish.
- Cook Pasta:
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Sauté Vegetables:
- Heat 1 tbsp butter in a large skillet over medium heat. Sauté onion until translucent, about 2 minutes. Add garlic and shiitake mushrooms, cooking for another 2 minutes.
- Cook Seafood and Spinach:
- Stir in seafood and cook until just opaque, about 2-3 minutes. Add spinach and cook until wilted. Transfer mixture to a bowl and set aside.
- Make Sauce:
- In same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened, about 4-5 minutes.
- Finish Sauce:
- Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
- Combine:
- Return seafood and vegetables to sauce. Add cooked pasta and gently combine until well-coated.
- Transfer:
- Pour mixture into prepared baking dish.
- Prepare Topping:
- In small bowl, mix panko, Parmesan, and melted butter. Sprinkle evenly over pasta.
- Bake:
- Bake 20-25 minutes until top is golden and bubbling. Garnish with chopped parsley if desired.
- Rest:
- Let cool for 5 minutes before serving.
Save This pasta bake often appears at special gatherings in our home, where hearty laughter mingles with the aroma of baked seafood and panko crumbs fresh from the oven.
Required Tools
You will need a large pot, skillet, whisk, baking dish, and mixing bowls to prepare and assemble this seafood pasta bake.
Allergen Information
Contains shellfish, fish, dairy, eggs (in mayonnaise), gluten (pasta, panko, flour) and soy. Always verify with individual product ingredients if required.
Nutritional Information
Each serving provides approximately 530 calories, 22 g total fat, 54 g carbohydrates and 31 g protein.
Save Bring a touch of Japanese fusion comfort to your next family meal with this seafood pasta bake. Enjoy warm, bubbly perfection straight from the oven!
Recipe FAQ
- → What kind of seafood can I use?
You can use shrimp, squid, scallops, or substitute with white fish and clams depending on your preference.
- → How do I achieve the creamy sauce?
The creamy texture comes from a mix of butter, flour, milk, Japanese mayo, soy sauce, and a touch of mirin.
- → Can I use regular breadcrumbs instead of panko?
Yes, regular breadcrumbs can be swapped for panko, though panko gives extra crunch to the finished dish.
- → Is there a vegetarian option?
Replace seafood with more mushrooms and spinach, and use vegetarian-friendly seasonings for a meatless variation.
- → How do I serve this Japanese pasta bake?
Allow it to cool briefly, then serve warm, optionally garnished with parsley and paired with a crisp white wine.
- → Is the dish gluten free?
No, it contains gluten in pasta, panko, and flour. To make gluten free, use alternatives for these ingredients.