This baked ziti with shrimp and scallops combines tender pasta and seafood with a smooth roasted-red-pepper cream sauce and browned provolone.
Baked Ziti with Shrimp and Scallops
Creamy baked ziti with shrimp, bay scallops, roasted red pepper sauce, garlic, parsley, and melted provolone.
Servings 6 servings
Ingredients
- 8 ounces uncooked ziti pasta
- 1/2 cup hot water
- 1 12-ounce jar roasted red bell peppers, drained
- 1 8-ounce block cream cheese, softened
- 1 tablespoon olive oil
- 1/8 teaspoon salt
- 8 ounces large shrimp peeled, deveined, and chopped
- 8 ounces bay scallops
- 4 cloves garlic minced
- 1 tablespoon fresh parsley chopped
- Nonstick cooking spray
- 3/4 cup shredded sharp provolone cheese
Instructions
- Preheat the oven to 400°F (200°C). Lightly coat an 8-inch square baking dish with nonstick cooking spray.
- Cook the ziti according to the package directions until al dente. Drain well.
- Blend the hot water, drained roasted red peppers, and softened cream cheese in a food processor until smooth.
- Heat the olive oil in a Dutch oven or large skillet over medium-high heat. Add the salt, shrimp, scallops, and garlic. Sauté for about 2 minutes, until the seafood is almost cooked.
- Pour in the roasted-pepper cream sauce and bring it to a gentle simmer. Reduce the heat and cook for 2 minutes, stirring frequently.
- Add the drained pasta and parsley and toss until evenly coated. Transfer to the prepared baking dish and sprinkle with provolone.
- Bake for 20 minutes, until hot and the cheese is melted.
- Turn on the broiler and broil for about 2 minutes, watching closely, until the cheese begins to brown.
- Rest for 10 minutes before serving.
Seafood Pasta Tip
Sauté the shrimp and scallops only until nearly cooked before baking; they finish in the oven and stay more tender.