Baked Mostaccioli with Scallops and Jalapeno Peppers
Ingredients
- 1 pound Bay Scallops
- 6-8 Roma tomatoes, chopped
- 1 large white onion, chopped
- 2 small potatoes, chopped
- 2 Serrano Peppers, chopped
- 2 Jalapeno Peppers, chopped
- 1 ounce fresh basil leaves, chopped
- 2 cups mostaccioli noodles
- 8-10 ounces Monterey Jack cheese, shredded
- 4 tablespoons olive oil
Directions
- In a sauté pan, cook 1 tablespoon olive oil with the onion and potatoes about 5 minutes or until onion is translucent
- Add tomatoes, peppers, basil and 3 tablespoons olive oil
- Reduce heat to low and simmer about 15 minutes
- Meanwhile, boil mostaccioli noodles according to directions (about 10 minutes) and then drain
- Preheat oven to 350 degrees
- Mix scallops into sauce and simmer about 2 minutes
- Transfer sauce mixture and noodles to a baking dish
- Top with Monterey Jack cheese
- Bake for 30 minutes
- Serves four!
Notes: Feel free to reduce the amount of onion or increase the tomatoes and as always feel free to add more jalapeno peppers if you like it spicy.
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