# Components:
→ Pasta
01 - 9 oz penne or fusilli pasta
→ Seafood
02 - 7 oz peeled shrimp
03 - 5 oz cleaned squid, sliced into rings
04 - 5 oz scallops or white fish, cut into bite-sized pieces
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 3.5 oz shiitake mushrooms, sliced
08 - 2 oz spinach leaves, chopped
→ Sauce
09 - 2 tbsp unsalted butter
10 - 2 tbsp all-purpose flour
11 - 1 2/3 cups whole milk
12 - 2 tbsp Japanese mayonnaise
13 - 2 tsp soy sauce
14 - 1 tsp mirin
15 - 1 tsp dashi powder (optional)
16 - Salt and white pepper, to taste
→ Topping
17 - 1/2 cup panko breadcrumbs
18 - 1/4 cup grated Parmesan cheese
19 - 1 tbsp melted butter
20 - 1 tbsp chopped fresh parsley (optional)
# Method:
01 - Preheat oven to 400°F and lightly grease a large baking dish.
02 - Boil pasta in salted water until al dente; drain and set aside.
03 - Heat 1 tbsp butter in a large skillet over medium. Sauté onion until translucent, about 2 minutes. Add garlic and shiitake mushrooms; cook an additional 2 minutes.
04 - Add shrimp, squid, and scallops or fish to skillet. Sauté until seafood is just opaque, about 2–3 minutes. Add spinach and cook until wilted. Transfer mixture to a bowl; reserve.
05 - In same skillet, melt 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Slowly add milk, whisking constantly until sauce is thick and smooth, about 4–5 minutes.
06 - Stir in mayonnaise, soy sauce, mirin, and dashi powder. Adjust salt and white pepper to taste.
07 - Return seafood and vegetables to sauce. Add pasta and gently stir until coated.
08 - Transfer mixture to prepared baking dish.
09 - In a bowl, combine panko, Parmesan, and melted butter. Sprinkle evenly over pasta.
10 - Bake for 20–25 minutes or until top is golden and bubbling. Garnish with parsley, if desired.
11 - Allow to cool for 5 minutes before serving.
