INGREDIENTS:
- Uncooked « Ziti », I used an 8-oz package.
- Large peeled shrimp, I used 8-ounces chopped.
- 8-oz.Of bay scallops.
- An 8-oz block.Of fat-free cream cheese; softened at room temp.
- 3-oz.Of shredded sharp provolone cheese.
- Hot water; half a cup.
- Roasted red bell peppers, use 12-oz bottle.
- 1 Tbsp.Of olive oil
- Table salt, to ur liking.
- 4 minced garlic cloves.
- 1 Tbsp.Of chopped fresh parsley.
INSTRUCTIONS:
Preheat your oven to 400°F.
And following the package guidelines cook the pasta without adding any salt or butter. You must drain the water well at this step.
In a food processor, combine hot water with roasted red bell peppers, and softened cream cheese; process until smooth, scraping down the sides as needed.
In a Dutch oven, hear the oil over medium-high heat until shimmering, and I tossed in the salt and sautéed for 2 minutes, just until the shrimp and scallops were nearly done.
Next add the pepper mix to the pan and bring it to a simmer, reduced the heat to medium and cook for 2 minutes, stirring regularly, then I tossed the pasta and parsley into the shrimp mixture until everything is thoroughly combined.
Following that spread the pasta mixture into an 8-inch square baking dish that has been gently sprayed with cooking spray and top with shredded cheese, spreading it evenly.
Then bake at 400 degrees for 20 minutes, or until the cheese is melted then remove the pan from the oven.
You can add more cheese if you want, return the pan to the oven and broil for more than 2 minutes, or until the cheese has browned slightly.
Lastly remove the pan from the oven and let it cool for 10 minutes before serving.
