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Mexican-Style Chili Stuffed Pasta Shells

Mexican-Style Chili Stuffed Pasta Shells

"Chili-stuffed pasta shells are baked with cheese and salsa."
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servings 649 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 87.6g
  • 28%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 1963 mg
  • 79%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat oven to 350 degrees F. Prepare pasta shells as package directs. Rinse shells under cold water and drain well. Meanwhile, in large saucepan, heat chili. Remove chili from heat and stir in cream cheese until melted. Spoon 1/2 cup salsa over the bottom of a 9x13-inch baking dish. Top with filled pasta shells. Spoon the remaining salsa over the pasta. Cover pan with foil and bake for 15 minutes. Remove foil and sprinkle with remaining shredded cheese. Return to oven and continue to bake for an additional 15-20 minutes or until hot. If desired, garnish with green onions.

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