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Mexican-Style Chili Stuffed Pasta Shells

By: HORMEL® NATURAL CHOICE® Deli Sandwich Meats

"Chili-stuffed pasta shells are baked with cheese and salsa."

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Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

24 jumbo pasta shells, uncooked
2 (15 ounce) cans HORMEL® Chili With Beans
1 (3 ounce) package cream cheese, cut into cubes
1 1/2 cups salsa, divided
1/2 cup finely shredded Monterey Jack and Cheddar cheese blend
Sliced green onions, for garnish

Directions

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.

Nutritional Information

Amount Per Serving Calories: 649 | Total Fat: 19.5g | Cholesterol: 66mg Powered by ESHA Nutrient Database

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