Imitation Crab and Pasta Alfredo Bake
Indulge in the creamy comfort of this irresistible Imitation Crab and Pasta Alfredo Bake, a crowd-pleasing dish that combines tender penne pasta, succulent imitation crab meat, and a rich homemade Alfredo sauce. Perfectly seasoned with garlic, Parmesan cheese, and Italian herbs, this casserole is crowned with a golden, crunchy panko breadcrumb topping for added texture and flavor. Ideal for weeknight dinners or casual gatherings, this baked pasta dish comes together in just under an hour and delivers hearty servings of cheesy, seafood-infused deliciousness. Serve it fresh out of the oven and garnish with chopped parsley for an elegant finishing touch that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 8 oz Imitation crab meat
- 4 tbsp Butter
- 2 cloves Garlic, minced
- 2 tbsp All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups Parmesan cheese, freshly grated
- 2 tbsp Parsley, chopped (optional, for garnish)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 0.5 tsp Italian seasoning
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Panko breadcrumbs
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the penne pasta in salted boiling water until al dente, according to package instructions. Drain and set aside.
While the pasta cooks, chop the imitation crab meat into bite-sized pieces and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour, cooking for 1 minute to form a smooth roux.
Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Continue to stir until the cheese has fully melted and the sauce is smooth.
Add the cooked pasta and chopped imitation crab to the saucepan, tossing to coat evenly with the Alfredo sauce.
Transfer the mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
In a small bowl, mix the panko breadcrumbs with olive oil until coated. Sprinkle the breadcrumbs on top of the mozzarella layer.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
Remove from the oven and let the bake sit for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.5 g | ||
| Protein | 24.8 g | 50% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 583 mg | 45% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 235 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
