Prawns Pasta

Ingredients

• 300 g (3 cups)pasta (penne, if using)
• 250 gcleaned prawns
• 1 medium-largeonion, chopped
• 1½ tspminced garlic
• 1 smallcapsicum, cubed
• 1 tbspcelery, chopped
• 50 g (½ cup)spring onion, chopped
• 1½ tsppepper powder
• 28 g (2 tbsp)butter
• 16 g (2 tbsp)plain flour
• 360–480 ml (1½–2 cups)milk
• 15 g (2 tbsp)breadcrumbs
• 15 g (2 tbsp)grated cheese, such as mozzarella
• To tastesalt
• To tasteoil

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet instructions, then set it aside.

2. 2

   Cook the prawns

   Heat oil in a pan and add the chopped onion. Cook until soft but not browned, then add the garlic and capsicum and cook until the capsicum softens. Add the cleaned prawns, celery, pepper and salt, and mix well. Once the prawns begin to change colour, add the spring onion and cook until the prawns are tender.

3. 3

   Make the white sauce

   Melt the butter in a pan and stir in the flour. Cook for 4–5 minutes, until the raw flour smell has gone and it starts to change colour. Gradually add the milk, stirring as you go. Season with salt and pepper and cook until the sauce is thick and smooth, with no lumps.

4. 4

   Grease the dish

   Generously grease a baking dish with butter. The original recipe uses a 23 cm (9-inch) square dish.

5. 5

   Layer the pasta

   Spread the cooked pasta in the dish as the first layer. Add the cooked prawns, drizzle the white sauce over them, then finish with the breadcrumbs and grated cheese.

6. 6

   Bake the dish

   Preheat the oven to 180°C for 10 minutes. Bake the assembled dish for 15–20 minutes, then serve hot with bread and salad on the side.

What is baked prawns pasta?

This is a home-style baked pasta combining cooked pasta, prawns and a flour-thickened white sauce, with breadcrumbs and cheese on top. It draws on the familiar casserole approach of layering cooked ingredients and finishing them in the oven.

The method works by cooking the prawns and sauce separately before layering them with the pasta. That helps the prawns stay tender while the top turns golden and crisp.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1050 calories, 48g protein, 139g carbs, 31g fat.

The pasta supplies most of the carbohydrates, while butter, milk, cheese and cooking oil contribute much of the fat. Prawns provide protein, with smaller amounts also coming from the milk and cheese. Pair a serving with a generous salad or vegetables to balance the plate.

Choosing the ingredients

Pasta: Penne is the suggested choice, and its ridges and hollow centres catch some of the white sauce. Other short pasta shapes can be used, but cook them according to their packet instructions.

Prawns: The stated 250 g is the weight after cleaning. They are cooked with the vegetables just until tender, so avoid leaving them in the pan longer than needed.

Milk: The recipe gives a range of 360–480 ml. Start with the lower amount and add more gradually if needed for a smooth sauce that can still be drizzled over the layers.

Getting the sauce smooth

Roux: Cooking the flour in melted butter for 4–5 minutes helps remove its raw smell. Stir continuously so it cooks evenly without catching on the pan.

Milk: Add it in stages while stirring, rather than pouring it all in at once. Keep stirring as the sauce thickens, and work out any small lumps before layering.

Cooking the prawns

Vegetables first: Soften the onion without browning it, then cook the capsicum until soft before adding the prawns. This gives the vegetables a head start without overcooking the seafood.

Doneness: The prawns begin to change colour before the spring onion is added; cook them until tender, then take the pan off the heat. They will also spend 15–20 minutes in the oven, so avoid cooking them excessively at this stage.

Layering and baking

Layers: Spread the cooked pasta across the greased dish, top with the prawn mixture, and drizzle over the sauce. Finish with breadcrumbs and cheese so the topping can brown in the oven.

Timing: Preheat the oven to 180°C for 10 minutes, then bake for 15–20 minutes. The top should look lightly browned and the filling should be hot through.

Serving suggestions

Serve the bake hot, as in the original method, with bread and salad on the side. A crisp salad adds freshness alongside the creamy sauce and pasta.

Let the dish stand briefly after baking so the layers settle and are easier to serve.

Recipe notes & tips

• Drain the pasta well before layering so excess water does not thin the sauce.
• Add the milk gradually and stir continuously for a smooth white sauce.
• Use the lower end of the milk range first, adding more only if the sauce needs loosening.
• Keep the onion soft rather than browned, as directed in the method.
• Check the prawns as they cook and stop once tender to help prevent them becoming tough.
• Let the bake rest briefly before serving so the layers hold together more easily.

Variations

• Change the pasta: Use another short pasta shape in place of penne, cooked to its packet instructions.
• Use another cheese: Swap the mozzarella for another grated cheese that melts well.
• Add vegetables: Include extra capsicum or celery while keeping the original cooking order.
• Adjust the pepper: Use less or more pepper powder to suit your preferred level of warmth.

Common mistakes to avoid

• Lumpy sauce: Add the milk gradually while stirring, and keep mixing as it thickens.
• Overcooked prawns: Cook them only until tender in the pan, then finish the dish in the oven.
• Browned onion: Keep the heat moderate and cook only until the onion is soft.
• Watery bake: Drain the pasta thoroughly and make sure the sauce has thickened before layering.
• Dry topping: Spread the sauce over the prawn layer before adding the breadcrumbs and cheese.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot in an oven or microwave; add a small splash of milk if the pasta seems dry.

Frequently asked questions