Seafood Rigatoni

By cam_46

Rigatoni, Shrimp, and Scallops coated with a zesty red wine-tomato sauce then covered with a layer of mozzarella cheese.

Ingredients

• 2 T + 2 t olive oil
• 1 C chopped onion
• 3 cloves garlic, minced
• 3 C canned whole tomatoes, broken up
• 1 C chopped carrot
• 1/4 C dry red wine
• 1 t grated lemon zest
• 1 t dried oregano
• 1/2 t salt
• 1/8 t ground red pepper
• 12 oz rigatoni
• 24 medium shrimp, shelled and deveined
• 1 1/4 # sea scallops
• 3 oz shedded part skim mozzarella cheese
• 1 T chopped parsley, for garnish, optional

Details

Preparation time 65mins
Cooking time 65mins

Preparation

Step 1

1. To prepare the sauce, in a medium saucepan over medium-high heat, warm the oil until hop but not smoking. Add the onion and garlic and saute' for 3 minutes.
2. Add the tomatoes, carrot, wine, lemon zest, oregano, salt, and red pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered for 30 minutes, stirring constantly.
3. Preheat the oven to 400 degrees. Cook the rigatoni in a large pot of boiling water until al dente, 10-12 minutes, or according to package directions.
4. Drain the rigatoni and place it in a 13 X 9" casserole. Pour the sauce over the pasta. Add the shrimp and scallops and mix well.
5. Sprinkle the mozzarella evenly over the top and bake until the cheese melts and the seafood is cooked through, 10-15 minutes. If desired, garnish with the parsley.