Southwestern Monterey Jack & Shells

Southwestern Monterey Jack & Shells

Pepperjack cheese and green chiles give this classic pasta recipe a southwest flavor.

20 min. prep time
6 servings
151 Rating



7 ounces (3 cups) uncooked dried pasta shells
4 ounces cream cheese, softened
1 (4-ounce) can chopped green chiles, drained
1/4 teaspoon salt
8 ounces (2 cups) shredded pepper jack cheese


1/3 cup crushed nacho-flavored tortilla chips


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 3-4 minutes or until half & half just comes to a boil. Add cream cheese, stirring until mixture is smooth and thickened. 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 pepperjack cheese. Repeat layer once with remaining ingredients.

Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.


*Substitute 2 cups milk.

Nutrition Facts (1 serving)

Calories: 450

Fat: 28g

Cholesterol: 85mg

Sodium: 480mg

Carbohydrates: 33g

Dietary Fiber: 2g

Protein: 16g

Recipe #11786©2001Land O'Lakes, Inc.

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