Cheesy Tomato Shells

8 cups water
2 tablespoons unsalted butter
1 (12oz) box Velveeta pasta shells and cheese dinner
1 cup of mixed, diced tomatoes, onions, bell peppers
1 (14.5oz) can Italian-style diced tomatoes (drained)
1 cup panko ( Japanese breadcrumbs)
3/4 cup shredded reduced-fat Colby Jack cheese

1. Preheat oven to 400 degrees F. Place water in large saucepan. Cover and bring to a biol on high for pasta. Cut butter into small pieces while placing in small bowl to soften.
2. Stir pasta shells into boiling water. Boil 6 minutes, stirring occasionally. stir in tomato trinity; boil 3 more minutes.
3. Drain pasta mixture; return to pan. Stir in cheese sauce (from packet); then stir in canned tomatoes. Transfer mixture to 2 quart baking dish.
4. Stir panko and shredded cheese into softened butter; mix, using fingertips, until well blended and spread evenly over pasta. Bake 15-20 minutes or until top is golden and sauce bubbles around edge of dish. Serve. (Makes 8 servings.)