Ingredients
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes with jalapeno
- 1 (11 ounce) can tomato bisque
- 2 (4 ounce) cans diced green chilies
- 1 (16 ounce) package medium pasta shells
- 2 (8 ounce) packages shredded Colby-Monterey Jack cheese
- 2 (8 ounce) packages shredded pepper Jack cheese
Why This Recipe Is A Favorite
Kitchen Tricks
- Be sure to season the cheese sauce gradually and taste as you go to get the perfect spice level.
- Drain the pasta just before it’s fully cooked and finish cooking it in the sauce for a creamier texture.
Step 1
Gently heat your oven to 350°F. In a medium saucepan, combine the diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies. Bring the mixture to a gentle boil, stirring now and then, then lower the heat and let it simmer while you cook the pasta.
Step 2
Bring a large pot of salted water to a boil. Add the pasta shells and cook them until they’re tender but still have a little bite, which should take about 8 minutes. Drain the pasta and transfer it to a casserole dish.
Step 3
Pour the tomato sauce over the pasta and mix in half of the Colby-Monterey Jack and pepper Jack cheeses. Sprinkle the remaining cheese evenly over the top.
Step 4
Pop the dish into the oven and bake until the cheese is melted and just starting to brown, about 30 minutes. Once it’s out of the oven, let it sit for about 15 minutes before serving so everything can set up nicely. Enjoy!
