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
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
14 teaspoon salt
8 ounces (2 cups) shredded pepper jack cheese
Topping
13 cup crushed nacho-flavored tortilla chips
How to make
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STEP 1
Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with no-stick cooking spray.
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STEP 2
Cook pasta shells according to package directions. Drain.
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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.
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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.
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STEP 5
Sprinkle crushed tortilla chips over top of casserole. Bake 30-35 minutes or until mixture is bubbly and topping is golden brown.
450 Calories
28 Fat (g)
85 Cholesterol (mg)
480 Sodium (mg)
33 Carbohydrates (g)
2 Dietary Fiber
16 Protein (g)
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