Seafood and Spinach Pasta Bake
Created by Felix4067 on February 20, 2012
- Servings: 12
- Prep Time: 35m
- Cook Time: 1h
- Recipe #4701
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup whole wheat flour
- 1/4 teaspoon salt
- 2 cups half and half (light cream)
- 2 cups reduced-sodium chicken broth (low fat)
- 1 tablespoon minced dried onion
- 1 tablespoon minced dried garlic
- 1 teaspoon dried basil
- 1/4 teaspoon white pepper
- 8 ounces sharp cheddar cheese, grated
- 13 ounces dry whole wheat penne pasta
- 8 ounces imitation crab meat (thawed and squeezed dry)
- 8 ounces imiation lobster meat (thawed and squeezed dry)
- 10 ounces spinach, frozen chopped (thawed and drained, but not squeezed dry)
- 1 1/2 cups cottage cheese (small curd, drain if watery)
- 1/2 cup Parmesan cheese, freshly grated
How to Make
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Step 1: Melt butter in a large saucepan over low heat; whisk in flour until smooth. Cook over low heat, stirring constantly, until bubbling.
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Step 2: Whisk in cream and broth, increase heat to medium, and continue cooking, stirring frequently, until bubbling. Continue cooking, stirring constantly, one minute.
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Step 3: Reduce heat to low; stir in onion, garlic, basil, pepper and cheddar cheese and cook for one minute, stirring constantly.
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Step 4: Spread 1/3 of cheese mixture into the bottom of a 9x13-inch glass baking dish.
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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.
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Step 6: Layer remaining penne, spinach (should still be wet), and the remaining crab and lobster; follow with remaining cheese mixture.
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Step 7: Sprinkle with Parmesan and bake at 350F for 45 minutes. Let stand 15 minutes before serving.
Nutritional Facts
- 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