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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.

Gluten Free:
No
Serving Size:
8
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (3 votes cast)

Ingredients

This recipe is recommended 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

Directions

  1. Heat oven to 350°F.
  2. Cook pasta shells according to package directions; drain. Rinse under cold water; drain well.
  3. Meanwhile, in large saucepan, heat chili. Remove from heat. Stir in cream cheese until melted. Fill pasta shells evenly with chili mixture.
  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. Remove foil; sprinkle with shredded cheese. Bake 15 to 20 minute or until hot. Garnish with sliced green onions, if desired.