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

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