Baked Ziti with Shrimp and Scallops

Baked Ziti with Shrimp and Scallops
Photo by Karry Hosford

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...

View full recipe at My Recipes

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