Baked Chicken and Cheese Enchilada Pasta

INGREDIENTS

1 lb

high fiber pasta shells

12 oz

frozen bell pepper and onion blend

10 oz

canned diced tomatoes with green chilies, drained

2 cans

Progresso™ Light Chicken and Cheese Enchilada Soup (18.5 oz. each)

1 tsp

cumin

1 tsp

chili powder (or more to taste)

1 tsp

paprika

1 cup

reduced fat shredded cheddar cheese

Salt and pepper