Shrimp & Scallop Pasta Bake

New USDA guidelines recommend doubling the amount of seafood you eat to at least twice a week for heart and brain benefits.  This is a dish that can make that easy. Wild Shrimp and Sweet Scallops, stirred in a four-cheese lobster sauce, and tossed with shells. Bring it on.

INGREDIENTS:  Sauce: Water, Unsalted Butter, Non Fat Dry Milk, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Annatto), Tomatoes, Sherry Wine Reduction, Spices, Swiss Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose), Lobster Base (Cooked Lobster Meat Including Juices, Salt, Tomato Paste, Potato Flour, Flavoring, Butter [Cream, Natural Flavoring], Dry Whey, Paprika), Shallots, Corn Starch, Salt, Fontina Cheese (Milk, Bacterial Culture, Micro-Crystalline Cellulose, Calcium Chloride, Chymosin And/Or Microbial Enzyme). Cooked Pasta:  Water, Durum Semolina Wheat Flour (Niacin, Ferrous Sulfate, thiamine Mononitrate, Riboflavin, Folic Acid). Cooked Shrimp: Shrimp, Salt. Scallops. Breadcrumb Topping: Bread Crumbs (Wheat Flour, Sugar, Yeast, Soybean Oil, Salt), Parmesan Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes, Powdered Cellulose), Canola Oil, Parsley . ALLERGENS: Contains Wheat, Milk, Soy, Shrimp, Scallops, Lobster, and Cod