Baked Ziti with Shrimp and Scallops

Photo by Karry Hosford
Ingredients
- 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
- 1 (12-ounce) bottle roasted red bell peppers, drained
- 1/8 teaspoon salt
- + 16 more ingredients
-
- 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
- ½ cup hot water
- 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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