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Southwestern Monterey Jack & Shells

Southwestern Monterey Jack & Shells

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

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20 min
Prep Time
40 min
Total Time



7 ounces (3 cups) uncooked dried pasta shells

1 pint (2 cups) Land O Lakes® Half & Half

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

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.

  2. STEP 2

    Cook pasta shells according to package directions. Drain.

  3. STEP 3

    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.

  4. STEP 4

    Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half pepperjack cheese. Repeat layer once with remaining ingredients.

  5. STEP 5

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

Nutrition (1 serving)

450 Calories
28 Fat (g)
85 Cholesterol (mg)
480 Sodium (mg)
33 Carbohydrates (g)
2 Dietary Fiber
16 Protein (g)
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