shells -- jumbo
1 16 oz. jar picante sauce
1 8 oz. can tomato sauce
1/2 cup water
1 4 oz. can green chiles -- chopped
1 cup Monterey Jack cheese -- shredded
1 2.8 ounce French fried onions
Cook pasta shells according to package directions; drain.
Spoon about half of remaining picante mixture into a 13 x 9 x 2 in. dish. Place filled shells on sauce; top with remaining picante mixture. Cover with foil and bake at 350 degrees for 30 min. Uncover, sprinkle with remaining cheese and French fried onions. Bake an additional 5 minutes or until cheese melts.