Ingredients

The following ingredients have 12 Servings
  • 3 Tablespoons self-rising flour
  • 3 Tablespoons butter
  • 3 cups milk (I used 2% because that's what I always have in stock)
  • 1/2 cup Parmesan cheese (grated )
  • 10 ounces spinach (frozen chopped, thawed and drained well)
  • 1 cup cottage cheese
  • 1 and ½ cups mozzarella cheese (shredded )
  • 1/8 teaspoon nutmeg (ground )
  • 3 cup pasta (measured uncooked. I used penne)
  • 1/2 pound shrimp (fresh or thawed frozen cleaned, cooked and shelled)
  • 1/2 pound bay scallops (fresh or thawed frozen )
  • 12 ounces lump crab (drained)

Instruction

  • Preheat oven to 350 degrees.
  • Cook pasta according to package directions to al dente. Drain.
  • Saute scallops until just cooked, they will continue to cook in oven. Set aside.
  • (If you didn't purchase cooked shrimp, cook them now being careful not to overcook.)
  • Melt butter in a large saucepan on medium heat. Add flour; stir with wire whisk until well blended.
  • Cook 2 minutes, gradually add milk, whisking as you pour to avoid lumps.
  • Bring to a boil on medium heat, stirring constantly. Reduce heat to low; simmer 3 to 5 minutes or until thick.
  • Remove from heat. Stir in Parmesan cheese and set aside.
  • Combine spinach cottage cheese, 2/3 cup mozzarella cheese and nutmeg.
  • Combine scallops, shrimp and crab in a different bowl.
  • Spread 1/4 of the cream sauce on the bottom of a 9x13 inch casserole dish.
  • Spread half the noodles over the sauce.
  • Spread half the seafood mixture over the sauce.
  • Spread half the spinach mixture over the seafood.
  • Repeat layers.
  • Top with remaining mozzarella cheese.
  • Cover with foil
  • Bake 25 minutes. Uncover and bake another 15 minutes or until bubbly and cheese is melted.
  • Let stand 5 to 10 minutes before serving.