Italian Seafood Casserole

• Vegetable cooking spray
• 1 teaspoon olive oil
• 3/4 pound fresh mushrooms, halved
• 2 cups chopped green pepper
• 1 cup chopped onion
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 cup low-fat spaghetti sauce
• 1/2 cup canned low-sodium chicken broth, undiluted
• 1/2 cup dry Marsala wine
• 2/3 pound large sea scallops, cut in half crosswise
• 1/2 pound swordfish steak (1 inch thick), cubed
• 3 cups cooked long-grain rice (cooked without salt or fat)
• 1/3 cup grated Parmesan cheese

1. Coat a large Dutch oven with cooking spray; add oil. Place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute 10 minutes or until onion is tender. Stir in spaghetti sauce, broth, and wine; bring to a boil. Stir in scallops and fish. Remove from heat, and stir in rice.
2. Spoon seafood mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350u0b0 for 30 minutes. Stir seafood mixture, and sprinkle with cheese. Bake, uncovered, 10 additional minutes or until cheese melts.

vegetable cooking spray, olive oil, mushrooms, green pepper, onion, oregano, garlic, lowfat spaghetti sauce, chicken broth, marsala wine, crosswise, swordfish, rice, parmesan cheese

Taken from www.myrecipes.com/recipe/italian-seafood-casserole (may not work)