Baked Ziti with Shrimp



  • 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


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.

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