Baked Queso Fundido Pasta Shells

• 12 oz pasta shells, cooked
• 8 oz cream cheese, softened
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1/2 cup crumbled cooked bacon
• 1/2 cup chopped green onions
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, mix cream cheese, Monterey Jack, cheddar, sour cream, garlic powder, chili powder, and cayenne until smooth.
3. 3 Stir in bacon and half of the green onions.
4. 4 Stuff each pasta shell with the cheese mixture and place in a greased baking dish.
5. 5 In a separate bowl, combine breadcrumbs, Parmesan, and melted butter. Sprinkle over the stuffed shells.
6. 6 Bake for 25 minutes, or until golden and bubbly.
7. 7 Garnish with remaining green onions before serving.

Equipment

• baking dish
• mixing bowls
• baking sheet

Variations

• Add sautéed mushrooms or spinach for a veggie twist.
• Substitute bacon with diced ham for a different flavor profile.

Substitutions

• Use mozzarella cheese if Monterey Jack is unavailable.
• Replace sour cream with Greek yogurt for a lighter option.

Pairings

• Cornbread
• Guacamole and salsa

Nutrition

Tips

• For extra richness, add a splash of milk to the cheese mixture if it seems too thick.
• These shells can be made ahead and refrigerated before baking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freeze unbaked shells for up to 1 month. Thaw overnight in the fridge and bake as directed.

Serving Suggestions

• Serve with a fresh green salad.
• Pair with a zesty margarita for a fiesta vibe.

FAQ