Chipotle Cheese Ham Shell Pasta Bake

• 12 oz pasta shells, uncooked
• 1 lb cooked ham, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn
• 1 can (15 oz) diced tomatoes
• 1 cup sour cream
• 1 cup mayonnaise
• 2 tbsp chipotle chili in adobo sauce, minced
• 2 cups shredded cheddar cheese
• 1/2 cup crumbled queso fresco or feta cheese
• 1/2 cup chopped cilantro
• 1 tsp ground cumin

Steps

1. 1 Preheat oven to 375°F. Cook pasta shells according to package instructions; drain and set aside.
2. 2 In a large bowl, mix cooked pasta shells, diced ham, black beans, corn, and diced tomatoes.
3. 3 In a separate bowl, whisk together sour cream, mayonnaise, and minced chipotle chili.
4. 4 Pour the sauce over the pasta mixture and stir until well coated.
5. 5 Stir in 1 1/2 cups of shredded cheddar cheese and sprinkle the remaining 1/2 cup over the top.
6. 6 Transfer mixture to a greased 9x13 inch baking dish.
7. 7 Bake for 30 minutes or until bubbly and slightly golden on top.
8. 8 Garnish with crumbled queso fresco, cilantro, and a sprinkle of ground cumin before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• whisk

Variations

• For a vegetarian option, omit ham and add extra black beans or diced zucchini.

Substitutions

• Use rotisserie chicken instead of ham.
• Substitute Monterey Jack cheese for cheddar for a different flavor profile.

Pairings

• Creamy cilantro lime rice
• Spicy Mexican street corn

Nutrition

Tips

• For extra spice, add another chipotle chili.
• This dish tastes even better the next day, perfect for meal prep!

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes.

Serving Suggestions

• Pair with a fresh green salad.
• Serve with warm garlic bread.

FAQ