Seafood and Spinach Pasta Bake

"Who says cooking for diabetics has to be boring and tasteless? This has nice flavour and texture, and won't break the bank to make."

Original recipe yields 12 servings


  • Serving Size: 1 (235.7 g)
  • Calories 474.3
  • Total Fat - 30 g
  • Saturated Fat - 15.3 g
  • Cholesterol - 82.1 mg
  • Sodium - 544.4 mg
  • Total Carbohydrate - 32.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 1.1 g
  • Protein - 20.5 g
  • Calcium - 319.7 mg
  • Iron - 2.2 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.2 mg

Step 1

Melt butter in a large saucepan over low heat; whisk in flour until smooth. Cook over low heat, stirring constantly, until bubbling.

Step 2

Whisk in cream and broth, increase heat to medium, and continue cooking, stirring frequently, until bubbling. Continue cooking, stirring constantly, one minute.

Step 3

Reduce heat to low; stir in onion, garlic, basil, pepper and cheddar cheese and cook for one minute, stirring constantly.

Step 4

Spread 1/3 of cheese mixture into the bottom of a 9x13-inch glass baking dish.

Step 5

Layer half of the penne, all of the cottage cheese, and half of the crab and lobster; follow with another 1/3 of the cheese mixture.

Step 6

Layer remaining penne, spinach (should still be wet), and the remaining crab and lobster; follow with remaining cheese mixture.

Step 7

Sprinkle with Parmesan and bake at 350F for 45 minutes. Let stand 15 minutes before serving.

Tips & Variations

No special items needed.