Baked Ziti with Shrimp and Scallops

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

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Nutritional Information

Amount per serving
  • Calories: 508
  • Calories from fat: 21%
  • Fat: 11.7g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 1.3g
  • Protein: 43.3g
  • Carbohydrate: 53.4g
  • Fiber: 2.4g
  • Cholesterol: 130mg
  • Iron: 4mg
  • Sodium: 977mg
  • Calcium: 388mg

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

  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.
Note:

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

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