Baked Ziti with Shrimp

Baked Ziti with Shrimp 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 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; sauté 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. Notes Let the dish stand a few minutes after it emerges from the oven so the sauce can set.