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Baked Ziti with Shrimp and Scallops

Karry Hosford
Yield 4 servings
This baked ziti dish features scallops, shrimp, and a silky sauce made from jarred roasted bell peppers and pureed cream cheese. 

Ingredients

  • 8 ounces uncooked ziti (short tube-shaped pasta)
  • 1/2 cup hot water
  • 1 (12-ounce) bottle roasted red bell peppers, drained
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 1 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

Nutrition Information

  • calories 508
  • caloriesfromfat 21 %
  • fat 11.7 g
  • satfat 4.7 g
  • monofat 4.3 g
  • polyfat 1.3 g
  • protein 43.3 g
  • carbohydrate 53.4 g
  • fiber 2.4 g
  • cholesterol 130 mg
  • iron 4 mg
  • sodium 977 mg
  • calcium 388 mg

How to Make It

  1. Preheat oven to 400°.

  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; sauté 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 400° 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.

Cook's Notes

Let the dish stand a few minutes after it emerges from the oven so the sauce can set.