Southwestern Shells And Cheese
From dariana 18 years ago
- 30 minutes to make
- Serves 6
Jalapeño cheese and green chiles give this classic pasta recipe a southwest flavor
Ingredients
- 7 ounces (3 cups) uncooked dried pasta shells shopping list
- 1 pint (2 cups) Half & Half OR whole milk shopping list
- 4 ounces cream cheese, softened shopping list
- 1 (4-ounce) can chopped green chiles, drained shopping list
- 1/4 teaspoon salt shopping list
- 8 ounces (2 cups) Jalapeño Jack cheese, shredded shopping list
- 1/3 cup crushed nacho-flavored tortilla chips shopping list
How to make it
- Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.
- Cook pasta shells according to package directions. Drain.
- Heat half & half in 4-quart saucepan over medium-high heat until half & half just comes to a boil (3 to 4 minutes). Add cream cheese, stirring until mixture is smooth and thickened (2 to 3 minutes). Remove from heat. Stir in green chiles and salt. Add cooked pasta; toss to coat.
- Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half jalapeño jack cheese. Repeat layer once with remaining ingredients.
- Sprinkle crushed tortilla chips over top of casserole. Bake for 30 to 35 minutes or until mixture is bubbly and topping is golden brown.
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