Servings: 12

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 45 Minutes

Ready In: 60 Minutes


  • 1/2 pound fresh or thawed frozen bay scallops
  • 3 Tablespoons butter
  • 1 cup cottage cheese
  • 1 package (10 ounce) frozen chopped spinach, thawed and drained well
  • 1/8 teaspoon ground nutmeg
  • 2 cans (6 ounce each) lump crab, drained
  • 3 cups milk, I used 2% because that's what I always have in stock
  • 1/2 cup grated Parmesan cheese
  • 3 cup pasta, measured uncooked. I used penne
  • 3 Tablespoons self-rising flour
  • 1 1/2 cup shredded mozzarella cheese
  • 1/2 pound fresh or thawed frozen cleaned shrimp, cooked and shelled


  1. Preheat oven to 350 degrees.Cook pasta according to package directions to al dente
  2. Drain.Melt butter in a large saucepan on medium heat
  3. Add flour; stir with wire whisk until well blended
  4. Cook 2 minutes, gradually add milk, whisking as you pour to avoid lumps.Bring to a boil on medium heat, stirring constantly
  5. Reduce heat to low; simmer 3 to 5 minutes or until thick.Remove from heat
  6. Stir in Parmesan cheese and set aside.Combine spinach cottage cheese, 2/3 cup mozzarella cheese and nutmeg.Spread 1/4 of the cream sauce on the bottom of a 9x13 inch casserole dish
  7. Spread half the noodles over the sauce.Spread half the seafood mixture over the sauce.Spread half the spinach mixture over the seafood.Repeat layers.Top with remaining mozzarella cheese.Cover with foilBake 25 minutes
  8. Uncover and bake another 15 minutes or until bubbly and cheese is melted.Let stand 5 to 10 minutes before serving.

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