Southwestern Monterey Jack & Shells

Southwestern Monterey Jack & Shells
25
2 Reviews
Pepper jack cheese and green chiles give this classic pasta recipe a southwest flavor.
20 min
Prep Time
40 min
Total Time
6 servings

Ingredients

Casserole

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

Topping

1/3 cup
crushed nacho-flavored tortilla chips

Directions

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.
  2. Cook pasta shells according to package directions. Drain.
  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. Spread half of pasta mixture evenly into bottom of prepared baking dish; top with half pepperjack cheese. Repeat layer once with remaining ingredients.
  5. Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.

Recipe Tips

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

best variation on mac & cheese I have tried so far !

Rating

Kids loved it.

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