Ingredients:
2 tablespoons olive oil, plus
2 teaspoons olive oil
1 cup onions, chopped
3 -4 garlic cloves, minced
3 cups canned diced tomatoes
1 cup chopped carrots
1/4 cup dry red wine
1 lemons, 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)
Directions:
To prepare sauce: In a medium sauce pan over medium high heat add oil.
When warm add onion and garlic.
Saute 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.
Servings: 8
Time preparation: 20 min.
Time total: 65 min.