Baked Ziti with Shrimp and Scallops

By t1bishop

This casserole has a silky sauce made
from jarred roasted bell peppers and cream cheese pureed in the blender. Let the dish stand a few minutes after it emerges from the oven so the sauce can set.

Ingredients

• 8 ounces uncooked ziti (short tubeshaped
• pasta)
• 1/2 cup hot water
• (12-ounce) bottle roasted red bell
• peppers, drained
• (8-ounce) block fat-free cream
• cheese, softened tablespoon olive oil
• 1/8 teaspoon salt
• 8 ounces large shrimp, peeled, deveined, and chopped
• 8 ounces bay scallops
• 4 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• Cooking spray
• 3/4 cup (3 ounces) shredded sharp
• provolone cheese

Details

Servings 4

Preparation

Step 1

1. Preheat oven to 4000.
2. Cook pasta according to the package
directions, omitting salt and fat.
Drain well.
3. Combine hot water, roasted red bell
peppers, and cream cheese in a food
processor; process until smooth, scraping sides.
4. Heat the oil in a Dutch oven over
medium-high heat. Add salt, shrimp,
scallops, and garlic; saute 2 minutes or
until shrimp and scallops are almost
done. Add pepper mixture to pan; bring
to a simmer. Reduce heat; cook 2 minutes, stirring frequently. Add pasta and parsley to shrimp mixture, tossing well to combine.
Spoon pasta mixture into an 8-inch square baking dish lightly coated with cooking spray, and sprinkle evenly with cheese Bake at 4000 for 20 minutes or until cheese melts; remove from oven.
5. Preheat broiler.
6 Return dish to oven; broil 2 minutes
or until cheese begins to brown. Remove
from heat; let stand 10 minutes.