Heat oven to 375ºF. 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.
Substitute KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Monterey Jack cheese.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.