14 oz canned tomatoes diced italian-style drained canned
12 oz shells cooked drained
1.5 lb pacific halibut filets cut into 1-inch pieces
0.8 cup 3/4 cup kraft zesty italian dressing italian kraft
8 oz monterrey jack cheese shredded with jalapeão peppers, kraft
1 bell pepper red cut into strips
10 oz roasted peppers red divided
Equipment
frying pan
oven
blender
Directions
Heat oven to 375F.
Pour dressing into blender.
Add tomatoes and 1/2 the roasted peppers; pulse just until blended.
Spread 1/4 cup onto bottom of 13x9-inch pan. Chop remaining roasted peppers.
Fill pasta shells with fish; place, filling-sides up, over sauce in pan. Cover with chopped peppers and 1/2 the cheese; top with dressing mixture, remaining cheese and pepper strips.
Bake 35 min. or until fish flakes easily with fork and filling is heated through.
