Seashells by the Seashore

1
(0) 0 Reviews
Prep Time
20
min.
Total Time
55
min.
Servings

8 servings, 1-1/2 cups each

What You Need

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Make It

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  • 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

Substitute KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese for the Monterey Jack cheese.

Servings

  • 8 servings, 1-1/2 cups each

Nutritional Information

Serving Size 8 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 440
% Daily Value
Total fat 17g
Saturated fat 7g
Cholesterol 55mg
Sodium 670mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 5g
Protein 30g
   
Vitamin A 35 %DV
Vitamin C 45 %DV
Calcium 25 %DV
Iron 15 %DV

* 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.

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