Italian Seafood Casserole

Oxmoor House
4 servings.


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Vegetable cooking spray
1 teaspoon olive oil
3/4 pound fresh mushrooms, halved
2 cups chopped green pepper
1 cup chopped onion
1 teaspoon dried oregano
4 cloves garlic, minced
1 cup low-fat spaghetti sauce
1/2 cup canned low-sodium chicken broth, undiluted
1/2 cup dry Marsala wine
2/3 pound large sea scallops, cut in half crosswise
1/2 pound swordfish steak (1 inch thick), cubed
3 cups cooked long-grain rice (cooked without salt or fat)
1/3 cup grated Parmesan cheese


Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute 10 minutes or until onion is tender. Stir in spaghetti sauce, broth, and wine; bring to a boil. Stir in scallops and fish. Remove from heat, and stir in rice.

Spoon seafood mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Stir seafood mixture, and sprinkle with cheese. Bake, uncovered, 10 additional minutes or until cheese melts.

Created date

August 2009

Nutritional Information

Calories 418
Caloriesfromfat 16 %
Fat 7.4 g
Satfat 2.2 g
Monofat 2.3 g
Polyfat 1.2 g
Protein 31.9 g
Carbohydrate 55.6 g
Fiber 0.0 g
Cholesterol 48 mg
Iron 0.0 mg
Sodium 491 mg
Calcium 0.0 mg