Seafood and Spinach Pasta Bake

Credit for the inspiration for this one goes to Vicki in CT's Seafood Lasagne but I completely revamped almost everything but the baking time. I still mean to make hers someday, but this is what I had on-hand and it came out so good I had to post it.

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• 1⁄2 cup unsalted butter
• 1⁄2 cup flour
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon white pepper
• 2  cups  light cream
• 2  cups chicken broth
• 1  tablespoon  instant minced onion
• 1  tablespoon instant minced garlic
• 1  teaspoon dried basil
• 8  ounces cheddar cheese, grated
• 1  lb  whole wheat penne, uncooked
• 1 (8 ounce) package  imitation crabmeat, thawed and drained well
• 1 (8 ounce) package  imitation lobster meat, thawed and drained well
• 1 (10 ounce) package frozen chopped spinach, thawed and drained but not squeezed dry
• 1 1⁄2 cups cottage cheese
• 1⁄2 cup parmesan cheese, freshly grated

Directions

1. Melt butter over low heat; whisk in flour until smooth.
2. Cook over low heat, stirring constantly, until bubbling.
3. Whisk in milk and broth; increase heat to medium and heat, stirring frequently, until bubbling. Continue to cook, stirring constantly, one minute.
4. Stir in onion, garlic, cheese and basil; cook, stirring constantly, over low heat until cheese is melted.
5. Spread 1/3 of cheese mixture into the bottom of a 9x13-inch glass pan.
6. Layer half of the penne, all of the cottage cheese, and half of the crab and lobster over the sauce.
7. Pour another 1/3 of cheese mixture over seafood.
8. Layer remaining half of the penne, the spinach (should still be wet), and the remaining seafood; then top with remaining sauce.
9. Sprinkle with freshly grated parmesan.
10. Bake at 350F for 45 minutes; let stand 15 minutes before serving.