Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Drain the pasta and set aside.1 pound pasta (such as penne, rotini, or shells)
- While the pasta is cooking, heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Add the mixed seafood and cook for 2-3 minutes, or until the shrimp are pink and opaque and the scallops are just cooked through. Be careful not to overcook. Remove the seafood from the skillet and set aside on a plate.1 tablespoon olive oil, 1 pound mixed seafood (shrimp, scallops, crab meat, or a combination)
- Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1/2 cup finely chopped yellow onion, 2 cloves garlic
- Sprinkle the all-purpose flour over the onions and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste and form a paste (this is called a roux).1/4 cup all-purpose flour, 1/2 cup finely chopped yellow onion, 2 cloves garlic
- Gradually whisk in the milk and seafood broth, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes.2 cups milk (whole or 2%), 1 cup seafood broth or chicken broth
- Stir in the grated Parmesan cheese, chopped fresh parsley, black pepper, salt, and red pepper flakes (if using). Cook, stirring, until the cheese is melted and the sauce is creamy. Taste and adjust seasoning as needed.1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon black pepper, 1/4 teaspoon salt, Pinch red pepper flakes
- Add the drained pasta and the cooked seafood back into the skillet with the creamy sauce. Gently stir to coat everything evenly.1 pound pasta (such as penne, rotini, or shells), 1 pound mixed seafood (shrimp, scallops, crab meat, or a combination)
- If your skillet is not oven-safe, transfer the mixture to a greased 9x13 inch baking dish. Sprinkle with additional Parmesan cheese and mozzarella cheese (if using).1/2 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese
- Place the skillet or baking dish in the preheated oven. Bake for 25-30 minutes, or until the casserole is bubbly and the cheese topping is golden brown and melted.
- Let the casserole rest for 5 minutes before serving to allow it to set slightly. Garnish with additional fresh parsley if desired.1/4 cup chopped fresh parsley
Notes
This casserole freezes exceptionally well for future meals. To reheat from frozen, it’s best to thaw it overnight in the refrigerator first, then reheat in the oven at 350°F (175°C) for 15-20 minutes, covered with foil. Alternatively, reheat directly from frozen by covering with foil and baking at a lower temperature (around 300°F/150°C) for longer, about 45-60 minutes, until heated through, then remove the foil to brown the top.