Casserole Recipes » Pasta Casserole » Baked Pasta Shells with Mexican Cheese

Baked Pasta Shells with Mexican Cheese

Pasta shells combined with melted butter, flour, fresh ground black pepper, Colby cheese, Monterey Jack cheese. Casserole is topped with Mexican cheese blend and baked until bubbly and hot.

Ingredients -

12 ounces Small Pasta Shells
1-1/4 cups Whole Milk
1 tablespoon Flour
6 ounces Shredded Colby Cheese
6 ounces Shredded Monterrey Jack Cheese
1/4 teaspoon Fresh Ground Black Pepper
1 tablespoon Butter
1/4 cup Shredded Mexican Cheese Blend

Preparation:

Baked Pasta Shells with Mexican Cheese

Ingredients -

Preparation:

1. Boil the pasta for 9-12 minutes until tender but still firm.

2. Drain well.

3. In a medium saucepan melt the butter.

4. Stir in the flour and fresh ground black pepper.

5. Add the whole milk all at once.

6. Cook and stir until slightly thickened and bubbly.

7. Add Colby and Monterrey Jack cheese and stir until melted.

8. Stir in drained pasta.

9. Transfer mixture to a casserole dish.

10. Bake in a 350 oven for 25-30 minutes or until hot and bubbly.

11. During the last 15 minutes, top the dish with the shredded Mexican cheese blend.

Casserole Making Tips -
Milk

	Whole milk is assumed in this recipe. Whole milk has a higher milk fat content that adds flavor and structure to dishes. Using a milk product with lower milk fat content runs the risk of a sauce being thin.

Casserole Making Tips -
Butter

	There are a variety of butters available to consumers, the most popular being salted and unsalted. Butter is produced by churning pasteurized cream. The churning separates the buttermilk from the solid butter. The buttermilk is drained off. The solid butter has color added and salt if desired.

Casserole Recipes