I’ve always loved to eat baked pasta although they are super expensive and sinful. Saw this recipe and hence decided to try out my seafood baked pasta! hahaha. Now I know why baked pasta are so expensive. The morzerella cheese alone cost me $7, and the prawns and the fish slices cost another I don’t know how much.
First to make the white sauce.
This gooey white thingy contains butter, flour, and morzerella cheese. The pictures doesn’t show the long elastic stretch of cheese coz it snapped before I could take a picture of it. arghs. As much as I love to eat cheese, now I know how much hidden carbo and fats there are in the pasta. 
Rice was cooked separately, fish and prawns were cooked tgr with tomato sauce and garlic, before they were all combined, topped with more cheese, and fresh diced tomato, and off into the oven it went.
Spot my victory sign in the reflections.
The final product. Again, looks ugly but taste really fantastic! haha gf, i can cook this for you in holland already … if you are not afraid of the fats and the $ to buy ingredients.
But I think I need to figure out how to make my prawns not so nua nua. perhaps I should not mix it tgr with my rice and cheese but instead place them on top so they don’t feel as though they are not fresh and firm.haha. Next time I’ll add in mushrooms, ham, and dunno what else.hahaa 
Recipe
SEAFOOD BAKED RICE
RICE
200g rice (Calrose rice)
300ml water
1. Wash rice and drain well. Add in water and cook rice in a rice cooker.
2. When rice is done, fluff with a pair of chopsticks. Set aside to cool before using.WHITE SAUCE
A) 50g butter
1 bay leaf
B) 50g plain flour
300ml milk
C) 300g grated cheese (cheddar or parmesan)
2 tsp chopped garlic
1 tsp paprika
D) 3 Tbs olive oil
2 Tbs tomato puree
2 large tomatoes (quartered/sliced)
200g prawns (with shells on)
400g clams/mussels
Chopped spring onions for garnishingMETHOD
1. Preheat oven to 180 deg C. Place ovenproof or gratin dish in the oven to heat it up.
2. Melt butter in a pan, put in flour and stir over low heat, till mixture forms a smooth paste. Cook, stirring for another minute.
3. Add milk gradually, a little at a time, whisking well in between each addition.
4. Allow mixture to boil and thicken before adding more milk. Continue till all the milk is incorporated and smooth.
5. Allow sauce to simmer for 5 to 10 minutes. Stir frequently to prevent lumps from forming. Add in 3/4 of the cheese to the white sauce, leaving the other 1/4 for sprinkling on top of the rice. Stir to mix well, season with salt and pepper.
6. Meanwhile, heat oil in a frying pan and fry garlic till fragrant. Add in tomato paste, paprika and seafood. Fry till it is beginning to cook.
7. Add salt and pepper to taste. Remove and set aside.
8. Add cooked rice and seafood to the white sauce. Stir to mix well and pour the mixture into the preheated dish.
9. Scatter the top with the reserved cheese and quartered/sliced tomatoes.
10. Bake for about 15 to 20 minutes till the cheese is bubbling and top is golden brown.
11. Remove and sprinkle with chopped spring onions. Serve immediately.
