Ingredients
The following ingredients have 4 Servings
- 7 oz / 200 g macaroni or other pasta of choice
- 1 1/2 tbsp olive oil (, separated)
- 1 lb / 500 g mixed raw seafood ((Marinara seafood mix) (Note 1))
- 2 leeks (, white and pale green part only finely sliced)
- 2 garlic cloves (, minced)
- 3 tbsp butter
- 3 tbsp flour
- 2 1/2 cups milk
- 1 chicken bouillon cube ((or 1 1/2 tsp chicken stock powder) OR 1/2 cup grated parmesan cheese)
- 3/4 cup panko
- 1/4 cup grated parmesan cheese ((high recommended))
- Finely chopped fresh parsley ((optional))
Instruction
- Preheat oven to 180C/350F.
- Cook pasta according to packet directions. Drain and pour into baking dish.
- Heat 1 tbsp oil in a skillet over very high heat. Add seafood and sear for 30 seconds, turn then sear the other side for 30 seconds (should still be raw inside). Remove into baking dish.
- Return pan to stove, add remaining 1/2 tbsp oil and turn down to medium. Cook leeks and garlic for 3 minutes or until soft. Add to baking dish.
- Mix pasta, seafood and leeks together in the baking dish.
- Melt butter in the skillet. Add flour and mix into the butter. Cook for 1 minute,
- Add 1 cup of milk and use a whisk to combine - it will thicken quickly. Add remaining milk and bouillon cube (crumbled) and whisk to combine. Cook, whisking occasionally at first then constantly as it thickens, for around 5 minutes or until the sauce is thick enough to coat the back of a wooden spoon (see photo in post). Season with salt and pepper.
- Pour into the baking dish. Top with panko and parmesan.
- Bake for 20 - 25 minutes, or until the top is golden.
- Rest for 5 minutes before serving, garnished with fresh parsley if desired.
- I served this with garlic spinach (Note 2).