Name: Best Macaroni Seafood Pasta Bake Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 250 gram Macaroni Noodles; 2 tbsp Olive oil; 500 gram Seafood marinara mix-uncooked; 1 number Onion-finely sliced; 2 cloves Garlic -minced; 3 tbsp Butter; 3 tbsp Plain flour; 2.75 cups cups Milk; 1.5 tsp tsp Chicken stock pwder; 1/2 cup Parmesan; 1/2 cup Panko bread crumbs; 1/2 cup Breadcrumbs; 1/4 cup Parsley Leaves-finely chopped; 1/3 cup Parmesan

Not everyone is a fan of seafood, but those who are will absolutely love this Macaroni Seafood Pasta Bake.

There’s a slightly French vibe about this dish, but it’s super frugal and bursting with yummy seafood flavours. Plus, this dinner is creamy as hell, but there isn’t a drop of cream to be found!?Healthy and delicious!

Now, we didn’t include any veggies in this, but we did serve some steamed veg and some salad on the side!

Best Macaroni Seafood Pasta Bake Recipe

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: MainCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

Rich macaroni bake with seafood and creamy sauce—luxuriously satisfying.

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Ingredients

250 gram Macaroni Noodles
2 tbsp Olive oil
500 gram Seafood marinara mix-uncooked
1 number Onion-finely sliced
2 cloves Garlic -minced
White Sauce
3 tbsp Butter
3 tbsp Plain flour
2.75 cups cups Milk
1.5 tsp tsp Chicken stock pwder
1/2 cup Parmesan
Topping
1/2 cup Panko bread crumbs
1/2 cup Breadcrumbs
1/4 cup Parsley Leaves-finely chopped
1/3 cup Parmesan

Directions

Preheat your oven to 180 degrees.
Cook pasta according to your taste, then drain and pop in large baking or casserole dish.
In a skillet or similar heavy bottomed pan, heat half of the olive oil on a high heat. Sear the seafood in the hot pan, about 30 seconds a side. It should still be raw on the inside. Pop into the baking dish.
Without washing the skillet/pan, put it back on the stove and pop in the rest of the olive oil. Turn it down to medium heat, and cook the onion and the garlic until soft, or about 3-4 minutes. Add this into the baking dish as well.
Put the same skillet (again don’t wash in between) back on the stove and melt the butter in it. Add the flour and mix into the melted butter, cooking for about one minute.
Add a cup of milk and, using a whisk, combine with the butter and flour. This should thicken quickly. Add the rest of the milk, the parmesan, and the chicken stock, and whisk to mix. Cook, whisking now and then initially and then constantly, as the mixture thickens. Once it is quite thick, season with salt and pepper to taste.
Pour this into the baking dish with the rest of the ingredients, and stir a little to distribute. Top with the two breadcrumbs and the parmesan.
Bake for 20-25 minutes, or until the top is nice and golden. Top with the chopped parsley leaves before serving.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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