Baked Ziti with Shrimp and Scallops

Ingredients

• ½ cup hot water
• 1 tablespoon chopped fresh parsley
• 8 ounces large shrimp, peeled, deveined, and chopped
• Cooking spray
• 8 ounces large shrimp, peeled, deveined, and chopped
• 1 (12-ounce) bottle roasted red bell peppers, drained
• 1 tablespoon olive oil
• + 16 more ingredients
• • 1 (12-ounce) bottle roasted red bell peppers, drained
  • ¹/₈ teaspoon salt
  • ¾ cup (3 ounces) shredded sharp provolone cheese
  • 8 ounces bay scallops
  • 1 tablespoon olive oil
  • ¾ cup (3 ounces) shredded sharp provolone cheese
  • ½ cup hot water
  • 4 garlic cloves, minced
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 8 ounces uncooked ziti (short tube-shaped pasta)
  • Cooking spray
  • 8 ounces uncooked ziti (short tube-shaped pasta)
  • 8 ounces bay scallops
  • 1 (8-ounce) block fat-free cream cheese, softened
  • 4 garlic cloves, minced
  • 1 tablespoon chopped fresh parsley

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, s...

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