Save A comforting fusion dish featuring tender pasta, assorted seafood, and a creamy, umami-rich sauce, topped with golden panko breadcrumbs and baked to perfection.
The first time I made this seafood pasta bake, my family was amazed by how the familiar creamy casserole was elevated by the savory combination of soy sauce, dashi, and tangy Kewpie mayonnaise. Every bite is both comforting and exciting, thanks to the mix of tender seafood and golden crunch.
Ingredients
- Pasta: 250 g (9 oz) penne or fusilli pasta
- Seafood: 200 g (7 oz) peeled shrimp, 150 g (5 oz) squid, cleaned and sliced into rings, 150 g (5 oz) scallops or white fish, cut into bite-sized pieces
- Vegetables: 1 small onion, finely chopped, 2 cloves garlic, minced, 100 g (3.5 oz) shiitake mushrooms, sliced, 50 g (2 oz) spinach leaves, chopped
- Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 400 ml (1 2/3 cups) whole milk, 2 tbsp Japanese mayonnaise (e.g., Kewpie), 2 tsp soy sauce, 1 tsp mirin, 1 tsp dashi powder (optional, for extra umami), Salt and white pepper, to taste
- Topping: 50 g (1/2 cup) panko breadcrumbs, 30 g (1/4 cup) grated Parmesan cheese, 1 tbsp melted butter, 1 tbsp chopped fresh parsley (optional)
Instructions
- Prepare Oven and Dish:
- Preheat your oven to 200°C (400°F). Lightly grease a large baking dish.
- Cook Pasta:
- Boil pasta in salted water until al dente. Drain and set aside.
- Sauté Vegetables:
- Heat 1 tbsp butter in a skillet over medium heat. Sauté onion for about 2 minutes until translucent. Add garlic and shiitake mushrooms and cook 2 minutes more.
- Cook Seafood and Spinach:
- Add seafood and cook until just opaque, about 2-3 minutes. Stir in spinach and cook until wilted. Transfer mixture to a bowl and set aside.
- Make Sauce:
- In the same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Gradually add milk, whisking constantly until smooth and thickened, about 4-5 minutes.
- Flavor the Sauce:
- Stir in mayonnaise, soy sauce, mirin, and dashi powder. Season with salt and white pepper to taste.
- Combine:
- Return seafood and vegetables to sauce. Add cooked pasta and gently combine until well-coated.
- Assemble:
- Pour mixture into prepared baking dish.
- Make Topping:
- Mix panko, Parmesan, and melted butter in a small bowl. Sprinkle evenly on pasta.
- Bake:
- Bake for 20-25 minutes, until top is golden and bubbling. Garnish with parsley if desired.
- Serve:
- Allow to cool for 5 minutes before serving.
Save This bake quickly became a Sunday dinner favorite in our house—serving up slices to eager hands brings back memories of laughter and full plates at the table.
Required Tools
Large pot, skillet, whisk, baking dish, and mixing bowls are all you need to put this fusion casserole together in under an hour.
Allergen Information
This dish contains shellfish, fish, dairy, eggs, gluten, and soy. Always double-check product labels for hidden allergens before serving.
Nutritional Information
Each serving provides about 530 calories, 22 g total fat, 54 g carbohydrates, and 31 g protein—a satisfyingly balanced main dish.
Save Dig in while it’s hot for the best crunch, and enjoy with a glass of crisp white wine for the full fusion experience.
Common Questions
- → Can I substitute the seafood in this dish?
Yes, you can use only shrimp, swap in clams, or choose your favorite seafood blend based on preference or availability.
- → What makes the sauce uniquely Japanese?
The sauce uses Japanese mayonnaise, soy sauce, mirin, and dashi powder to impart savory umami flavors and creamy texture.
- → Why use panko instead of regular breadcrumbs?
Panko creates a lighter, crispier topping for the bake; regular breadcrumbs are a fine substitute if needed.
- → How can I make this dish spicier?
Add a dash of shichimi togarashi or your favorite chili flakes before serving for a gentle heat.
- → Is this bake suitable for pescatarian diets?
Yes, this dish is perfect for pescatarians as it features seafood without meat from other sources.
- → What wine pairs well with this meal?
A crisp, acidic white wine such as Sauvignon Blanc complements the creamy sauce and seafood flavors nicely.