INGREDIENTS:
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
PREPARATION:
Step 1 Preheat stove to 400°.
Step 2 Cook pasta as per the bundle bearings, precluding salt and fat. Channel well.
Step 3 Combine heated water, cooked red ringer peppers, and cream cheddar in a food processor; process until smooth, scratching sides.
Step 4 Heat the oil in a Dutch stove over medium-high intensity. Add salt, shrimp, scallops, and garlic; sauté 2 minutes or until shrimp and scallops are practically finished. Add pepper blend to container; bring to a stew. Decrease heat; cook 2 minutes, blending habitually. Add pasta and parsley to shrimp blend, throwing great to join. Spoon pasta combination into a 8-inch square baking dish delicately covered with cooking shower, and sprinkle uniformly with cheddar. Heat at 400° for 20 minutes or until cheddar liquefies; eliminate from stove.
Step 5 Preheat oven.
Step 6 Return dish to stove; sear 2 minutes or until cheddar starts to brown. Eliminate from heat; let stand 10 minutes.
Enjoy !
