Ingredients for Seafood Rigatoni
- Olive Oil
- 1 medium onion, chopped
- Garlic Cloves
- Diced Tomatoes
- 1 medium carrot, finely chopped
- Dry Red Wine
- Lemon, Zest Of
- Dried Oregano
- 1/2 teaspoon salt
- Ground Red Pepper
- Rigatoni Pasta
- 1 pound shrimp, peeled and deveined
- Bay Scallops
- Part Skim Mozzarella Cheese
- 2 tablespoons chopped fresh parsley, for garnish
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How to Make Seafood Rigatoni
- Prepare the sauce: In a medium saucepan over medium-high heat, heat olive oil.
- Add the chopped onion and minced garlic. Sauté for 3 minutes, until softened.
- Stir in the crushed tomatoes, chopped carrot, white wine, lemon zest, oregano, salt, and red pepper flakes.
- Bring the sauce to a boil, then reduce heat to low, and simmer uncovered for 30 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C).
- While the sauce simmers, cook rigatoni according to package directions (approximately 10-12 minutes). Drain well.
- Lightly grease a 13x9 inch baking dish with non-stick cooking spray.
- Add the cooked rigatoni to the prepared baking dish.
- Add the shrimp and scallops to the pasta and gently mix to combine.
- Pour the simmered tomato sauce evenly over the pasta and seafood.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 10-15 minutes, or until the cheese is melted and bubbly, and the seafood is cooked through.
- Garnish with fresh chopped parsley before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
24g
Fat
11g
Carbs
14g
