SEAFOOD RIGATONI

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Seafood Rigatoni image

This is a Weight Watchers recipe that was given to me in the early 90's. Perfect for a dinner party.

Provided by PaulaG

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil, plus
2 teaspoons olive oil
1 cup onion, chopped
3 -4 garlic cloves, minced
3 cups canned diced tomatoes
1 cup chopped carrot
1/4 cup dry red wine
1 lemon, zest of, grated
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon ground red pepper
12 ounces rigatoni pasta
24 medium shrimp, shelled and deveined
1 1/4 lbs bay scallops
3 ounces shredded part-skim mozzarella cheese
1 tablespoon chopped parsley (to garnish)

Steps:

  • To prepare sauce: In a medium sauce pan over medium high heat add oil.
  • When warm add onion and garlic.
  • Sauté for 3 minutes.
  • Add tomatoes, carrot, wine, lemon zest, oregano, salt and red pepper.
  • Bring to a boil.
  • Reduce heat and simmer uncovered for 30 minutes, stirring occasionally.
  • While the sauce simmers, preheat oven to 400°F.
  • Cook rigatoni as per package directions, approximately 10 to 12 minutes.
  • Drain rigatoni and place in a 13 x 9 inch casserole that has been sprayed with non-stick cooking spray.
  • Add the shrimp and scallops and mix well.
  • Sprinkle mozzarella cheese evenly over top and bake until cheese melts and seafood is cooked through, approximately 10 to 15 minutes.
  • Garnish with chopped parsley.

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