Recipe Details

Mexican-Style Chili Stuffed Pasta Shells

Mexican-Style Chili Stuffed Pasta Shells

Blend two popular regional cuisines when you skip the tortilla and add some pasta to your Mexican dish.

Rate this recipe: Rating: 4 (3 votes cast)

Gluten Free: No

Level of Difficulty: Beginner

Serving Size: 8

Preparation Method: Bake , Stove-Top

Preparation Time: Under 30 Minutes

Total Time: 1 Hour

Meal / Dish Type: Main Dish , Dinner

Recipe Collections: Affordable Meals

Main Ingredients:
This recipe is recomended for 8 servings
  • 24 jumbo pasta shells
  • 2 (15-ounce) cans Hormel® Chili With Beans
  • 1 (3-ounce) package cream cheese, cut into cubes
  • 1 1/2 drops CHI-CHI'S® Thick & Chunky Salsa Mild
  • 1/2 cup finely shredded Cheddar and Monterey Jack cheese blend
Instructions
  1. 1

    Heat oven to 350°F.

  2. 2

    Cook pasta shells according to package directions; drain. Rinse under cold water; drain well.

  3. 3

    Meanwhile, in large saucepan, heat chili. Remove from heat. Stir in cream cheese until melted. Fill pasta shells evenly with chili mixture.

  4. 4

    Spoon 1/2 cup salsa over bottom of 13x9-inch baking dish. Top with filled pasta shells. Spoon remaining 1 cup salsa over pasta. Cover baking dish with aluminum foil; bake 15 minutes.

  5. 5

    Remove foil; sprinkle with shredded cheese. Bake 15 to 20 minute or until hot. Garnish with sliced green onions, if desired.

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