Seafood Rigatoni

From: Jules211

On Dec 9, 2007

Made this last night and was enjoyed by all. A few adjutments, not many i promised,lol. I opened crushed tom (with garlic & basil) i didn't read the can and assumed they were diced. And i used white wine. I had ziti on hand so i used the whole box. I did it in stages. I made the sauce and cooked the pasta early in the day. Then finished up at dinner time. It did make alot my pan was over flowing so it did take extra time in the oven It was in almost 40 mins. The shrimp and scallops came out perfect. We really enjoyed this and are having the left overs tom. Thanks for the post!

From: mermaidmagic

On Jul 26, 2006

I omitted the lemon zest and thought this dish was very tasty. I will probably omit the oregano next time. I like oregano, but I think an herb with a milder flavor (maybe basil) would work a bit better. I love the slight sweetness that the carrots bring to this dish. Other than needing to tweak it a little for my own tastes, I think this is a very good recipe. I'm glad you shared it ~ Thank you.

From: ellie_

On Aug 5, 2005

Interesting casserole, but felt the seafood lost some of its flavor cooked in the casserole (rather than stir fryed as we usually prepare shrimp and scallops) and felt the sacue could use a bit more seasoning, but for a WW meal it is very filling. Thanks for sharing!

From: Tara

On May 25, 2004

This was very good, the only thing I skipped was the wine and added apple juice instead since I dont care for wine in my food. I think any seafood would work well in this dish. It is one of those ellegent but easy meals.