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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

1. In a sauté pan, cook 1 tablespoon olive oil with the onion and potatoes about 5 minutes or until onion is translucent
2. Add tomatoes, peppers, basil and 3 tablespoons olive oil
3. Reduce heat to low and simmer about 15 minutes
4. Meanwhile, boil mostaccioli noodles according to directions (about 10 minutes) and then drain
5. Preheat oven to 350 degrees
6. Mix scallops into sauce and simmer about 2 minutes
7. Transfer sauce mixture and noodles to a baking dish
8. Top with Monterey Jack cheese
9. Bake for 30 minutes
10. 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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