Step 1

Preheat the oven to 350 degrees F.

Step 2

Cook the pasta according to the packet directions. Drain and pour it into a 9x13-inch baking dish.

Step 3

Heat 1 tablespoon of the oil in a skillet over very high heat.

Step 4

Add the seafood to the hot oil and sear on both sides, about 30 seconds on each side. The seafood will still be raw inside.

Step 5

Transfer the seafood to the baking dish.

Step 6

Return the pan to the stove and add the remaining 1/2 tablespoon oil, reducing the heat to medium.

Step 7

Add the leeks and the garlic and cook until soft, about 3 minutes.

Step 8

Transfer the leek mixture to the baking dish, and mix the pasta, the seafood, and the leeks together.

Step 9

Melt the butter in the skillet, then add the flour and mix it into the butter until the raw flour smell disappears, about 1 minute.

Step 10

Add 1 cup of the milk and use a whisk to combine until thickened.

Step 11

Add the remaining milk and the bouillon cube, whisking to combine.

Step 12

Cook the mixture, whisking occasionally at first then constantly as it thickens, until the sauce is thick enough to coat the back of a wooden spoon, about 5 minutes.

Step 13

Season with the salt and the pepper.

Step 14

Pour the white sauce into the baking dish and top it with the panko breadcrumbs and the parmesan.

Step 15

Bake until the top is golden, about 20-25 minutes.

Step 16

Transfer the bake from the oven and allow to sit for 5 minutes.

Step 17

Serve garnished with fresh parsley.