Golden-Topped Creamy Seafood Pasta Gratin

Ingredients

Tick the ingredients as you go

• 7 oz / 200 g macaroni or other pasta
• 1 1/2 tbsp olive oil, divided
• 1 lb / 500 g mixed raw seafood (marinara mix)
• 2 leeks, white and pale green parts only, finely sliced
• 2 garlic cloves, minced

White sauce

• 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
• Salt and pepper

Topping

• 3/4 cup panko
• 1/4 cup grated parmesan (highly recommended)
• Chopped fresh parsley (optional)

Instructions

1. 1

   Heat the oven to 180°C / 350°F.

2. 2

   Cook the pasta according to the packet, drain, and tip it into the baking dish.

3. 3

   Heat 1 tbsp of the oil in a skillet over very high heat and sear the seafood for 30 seconds per side, leaving it raw in the middle. Transfer to the baking dish.

   
4. 4

   Lower the heat to medium, add the remaining 1/2 tbsp oil, and cook the leeks and garlic for about 3 minutes until soft. Add them to the dish.

5. 5

   Toss the pasta, seafood and leeks together in the dish.

6. 6

   Melt the butter in the same skillet, stir in the flour, and cook for 1 minute.

8. 7

   Whisk in 1 cup of the milk until thick, then add the rest of the milk and the crumbled bouillon cube. Keep whisking for about 5 minutes, until the sauce coats the back of a wooden spoon. Season with salt and pepper.

   
9. 8

   Pour the sauce over the pasta mixture and scatter the panko and parmesan on top.

   
10. 9

    Bake for 20-25 minutes, until golden on top.

11. 10

    Let it rest for 5 minutes and sprinkle with parsley if you like.

12. 11

    Serve with garlic spinach (see notes).