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Grotto Seafood- Pasta Casserole

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Ingredients

Adjust Servings:
1/2 cup green bell pepper, chopped
2 tablespoons scallions, thinly sliced
4 tablespoons salted butter (divided)
2 tablespoons all-purpose flour
1/2 teaspoon table salt
2 cups whole milk (pre-heated to about 100 degrees in microwave)
1 large tomatoes, peeled and chopped
2 tablespoons fresh parsley, minced
1 1/2 cups monterey jack cheese, with jalapenas (shredded, divided)
3 1/2 cups medium pasta shells, cooked and drained (or, bowtie pasta)
1 lb imitation crabmeat, chopped
1/2 cup seasoned dry bread crumb
2 quarts water (for boiling pasta)
1 teaspoon table salt (for boiling pasta)
pam cooking spray

Nutritional information

399.7
Calories
139 g
Calories From Fat
15.5 g
Total Fat
9.2 g
Saturated Fat
51.6 mg
Cholesterol
1247.2 mg
Sodium
47.1 g
Carbs
2.4 g
Dietary Fiber
9 g
Sugars
17.9 g
Protein
464g
Serving Size

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Grotto Seafood- Pasta Casserole

Features:
    Cuisine:

    I played around with this a little bit...I didn't see that the monterey jack cheese was supposed to be pepper jack cheese until I got home from the store, so the casserole didn't have the heat from the peppers. Probably because of that lack of heat, I needed to get a bit more flavor in the sauce, so I put in some Old Bay seasoning. I also added some green peas for color. Otherwise, I made as directed, and the members of my family (the ones that don't mind their food touching)all enjoyed it. Thanks!

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Grotto Seafood-Pasta Casserole, I like to eat supper outdoors, in my Grotto (The Ancient and much-Revered Ospidillo Grotto!) and this is a great, easy casserole that I can enjoy there And did you notice? There’s no red meat in this dish Lots of flavors and there’s no can of soup in it either! I’ll bet your family will like it just fine Who gave me the recipe? I drank too many beers in the Grotto and I don’t remember! Sorry!, I played around with this a little bit I didn’t see that the monterey jack cheese was supposed to be pepper jack cheese until I got home from the store, so the casserole didn’t have the heat from the peppers Probably because of that lack of heat, I needed to get a bit more flavor in the sauce, so I put in some Old Bay seasoning I also added some green peas for color Otherwise, I made as directed, and the members of my family (the ones that don’t mind their food touching)all enjoyed it Thanks!, I like to eat supper outdoors, in my Grotto (The Ancient and much-Revered Ospidillo Grotto!) and this is a great, easy casserole that I can enjoy there And did you notice? There’s no red meat in this dish Lots of flavors and there’s no can of soup in it either! I’ll bet your family will like it just fine Who gave me the recipe? I drank too many beers in the Grotto and I don’t remember! Sorry!


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    Steps

    1
    Done

    Cook Your Pasta in Lightly Salted Water (about 2/3 of a Pound, Dry) Until Tender and Drain. Set Aside.

    2
    Done

    in a Large Saucepan, Over Medium Heat, Saute the Bell Pepper and Scallions in 2 Tablespoons of the Butter Until Tender.

    3
    Done

    Blend in the Flour and Salt Into the Pepper-Scallion Mix, Stirring Constantly. Gradually Stir in the Pre-Warmed Milk. Bring to a Boil.

    4
    Done

    Cook and Stir the Boiling Sauce Until It Thickens and Then Remove from Heat. Stir in the Tomato and Parsley. Stir in One Cup of the Cheese Until It Melts, Then, Stir in the Pasta and Crabmeat.

    5
    Done

    Transfer This Mix Into a 2 1/2 Quart Casserole Dish Which Has Been Sprayed With Pam. Cover and Bake in a Pre-Heated 350-Degree F. Oven For 20 Minutes.

    6
    Done

    Melt Remaining Butter and Toss It With the Bread Crumbs.

    7
    Done

    After the Casserole Has Been in the Oven For 20 Minutes, Remove It and Sprinkle First the Buttered Bread Crumbs Over It, and Then the Remaining Cheese (on Top of the Crumbs).

    8
    Done

    Bake Uncovered For 5-10 More Minutes. the Top Should Be Golden Brown.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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