8 oz. uncooked ziti (short tube-shaped pasta)
\n1\/2 C. hot water
\n1 (12-oz.) bottle roasted red bell peppers, drained
\n1 (8-oz.) block fat-free cream cheese, softened
\n1 T. olive oil
\n1\/8 tsp. salt
\n8 oz. large shrimp, peeled, deveined, and chopped
\n8 oz. bay scallops
\n4 garlic cloves, minced
\n1 T. chopped fresh parsley
\nCooking spray
\n3\/4 C. (3 oz.) shredded sharp provolone cheese<\/p>\n
Preheat oven to 400\u00ef\u00bf\u00bd. 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\u00ef\u00bf\u00bd 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\u00ef\u00bf\u00bd 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.<\/p>\n
Yield: 4 servings
\nCalories: 508
\nFat: 11.7g
\nFiber: 2.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00ef\u00bf\u00bd. Cook pasta according to the package directions, omitting salt and fat. Drain…<\/p>\n