Baked Ziti with Shrimp and Scallops

Baked Ziti with Shrimp and Scallops Recipe
Karry Hosford
This baked ziti dish features scallops, shrimp, and a silky sauce made from jarred roasted bell peppers and pureed cream cheese. 

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine hot water, roasted red bell peppers, and cream cheese in a food processor; process until smooth, scraping sides.

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.

Preheat broiler.

Return dish to oven; broil 2 minutes or until cheese begins to brown. Remove from heat; let stand 10 minutes.

Note:

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

Karen Levin,

Cooking Light

March 2004
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