# Components:
→ Pasta
01 - 9 ounces penne or fusilli pasta
→ Seafood
02 - 7 ounces peeled shrimp
03 - 5 ounces squid, cleaned and sliced into rings
04 - 5 ounces scallops or white fish, cut into bite-sized pieces
→ Vegetables
05 - 1 small onion, finely chopped
06 - 2 cloves garlic, minced
07 - 3.5 ounces shiitake mushrooms, sliced
08 - 2 ounces spinach leaves, chopped
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons all-purpose flour
11 - 1 2/3 cups whole milk
12 - 2 tablespoons Japanese mayonnaise (such as Kewpie)
13 - 2 teaspoons soy sauce
14 - 1 teaspoon mirin
15 - 1 teaspoon 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 tablespoon melted butter
20 - 1 tablespoon chopped fresh parsley (optional)
# Directions:
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 tablespoon butter in large skillet over medium heat. Sauté onion until translucent, about 2 minutes. Add garlic and mushrooms, cook for 2 minutes more.
04 - Add shrimp, squid, and scallops or fish to the skillet. Sauté until seafood is just opaque, about 2–3 minutes. Add spinach and cook until wilted. Transfer mixture to a bowl and set aside.
05 - In the same skillet, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking until smooth and thickened, about 4–5 minutes.
06 - Stir in mayonnaise, soy sauce, mirin, and dashi powder if using. Adjust salt and white pepper to taste.
07 - Return the seafood and vegetables to the sauce. Add cooked pasta and toss until ingredients are evenly coated.
08 - Transfer the mixture into the prepared baking dish, spreading evenly.
09 - Mix panko breadcrumbs, Parmesan, and melted butter in a small bowl. Sprinkle evenly over the pasta mixture.
10 - Bake for 20–25 minutes until the topping is golden and the filling is bubbling.
11 - Garnish with chopped parsley if desired. Allow to cool for 5 minutes before serving.
