Baked Ziti with Shrimp and Scallops

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.

Yield: 4 servings

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.

Nutritional Information

Calories:

508 (21% from fat)

Fat:

11.7g (sat 4.7g,mono 4.3g,poly 1.3g)

Protein:

43.3g

Carbohydrate:

53.4g

Fiber:

2.4g

Cholesterol:

130mg

Iron:

4mg

Sodium:

977mg

Calcium:

388mg