Baked Seafood Pasta

I think this is my first attempt in making a baked pasta other than lasagna. It’s pretty simple: make sure everything is cooked before throwing it into the oven, then put it in the oven to heat and baked the cheese. Really, you can put anything you want in there, but all I had was some frozen shrimp and leftover imitation crab. It was quite delicious!

Time: 30 minutes
Serves: 1

3 lasagna noodles, cooked
300 mL Classico tomato & pesto pasta sauce
2 sticks of imitation crab, sliced
a handful of shrimp, cooked, peeled
1 clove of garlic, minced
Cheddar and Asiago cheese for topping

Set your oven to either broil or 350F. I tried it with broil but the layers underneath the cheese weren’t hot enough. I like it hot! Otherwise, put it in the oven at 350 for 20 minutes or so, or until desired internal temperature. At this point, it doesn’t matter if the internal temperature reaches 74C — all of the ingredients are already ready-to-eat!

Cook the lasagna noodles until al dente, or desired softness. Don’t break them up before cooking them or else it just gets messy. Slice them in to 1 inch segments and set aside.

Cook the shrimp if they’re raw. They don’t have to be in the water long, otherwise they turn rubbery.

Put the crab, shrimp, garlic and sauce together in the oven-save container and mix well. Add the noodles and mix. You may add more sauce if you’d like to cover the dish.

Top with as much cheese as you’d like. I like to have a thicker layer because I love the gooeyness.


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