8 oz. uncooked ziti (short tube-shaped pasta)
1/2 C. hot water
1 (12-oz.) bottle roasted red bell peppers, drained
1 (8-oz.) block fat-free cream cheese, softened
1 T. olive oil
1/8 tsp. salt
8 oz. large shrimp, peeled, deveined, and chopped
8 oz. bay scallops
4 garlic cloves, minced
1 T. chopped fresh parsley
Cooking spray
3/4 C. (3 oz.) shredded sharp provolone cheese

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; saut� 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.

Yield: 4 servings
Calories: 508
Fat: 11.7g
Fiber: 2.4g