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Cheesy Chili Pasta Shells are the ultimate comfort food that brings warmth and satisfaction to any dining table. This delightful dish combines the rich flavors of chili with the creamy goodness of cheese, all enveloped in tender, oversized pasta shells. Whether you’re looking for a hearty family dinner, planning a gathering with friends, or simply prepping meals for the week ahead, Cheesy Chili Pasta Shells are a versatile option that caters to all occasions.

Cheesy Chili Pasta Shells

Indulge in the ultimate comfort food with Cheesy Chili Pasta Shells! This hearty dish combines creamy cheese, zesty chili, and jumbo pasta shells for a satisfying meal that's perfect for any occasion. Easy to prepare and customizable, you can tailor it to fit your tastes. Whether hosting friends or prepping meals for the week, this recipe promises not only deliciousness but also the joy of cooking and sharing with loved ones around the dinner table.
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Ingredients
  

12 jumbo pasta shells

1 pound ground beef or turkey

1 can (15 oz) chili beans, undrained

1 can (15 oz) diced tomatoes with green chilies

1 packet (1 oz) taco seasoning

1 cup shredded cheddar cheese, divided

1 cup shredded mozzarella cheese, divided

1/2 cup sour cream

1/4 cup chopped green onions (for garnish)

Salt and black pepper to taste

1 tablespoon olive oil

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook according to the package instructions until they are al dente, which typically takes about 9-11 minutes. Once cooked, carefully drain and set the shells aside in a colander.

    Prepare the Filling: In a large skillet over medium heat, warm the olive oil. Once hot, add the ground beef or turkey. Season with salt and black pepper to taste, and sauté until the meat is browned and fully cooked, about 5-7 minutes. Drain any excess fat from the skillet for a leaner dish.

      Mix the Chili Filling: To the cooked meat, add the undrained chili beans and diced tomatoes along with their juices. Stir in the taco seasoning, and then fold in 1/2 cup each of the shredded cheddar and mozzarella cheeses. Stir until well combined, allowing the mixture to heat through for about 5 minutes, which helps meld the flavors.

        Stuff the Shells: Preheat your oven to 350°F (175°C). Using a spoon, carefully fill each cooked pasta shell with a generous amount of the chili filling, making sure to pack them well for maximum flavor.

          Assemble in Baking Dish: In a 9x13 inch baking dish, spread a thin layer of the remaining chili filling at the bottom to prevent sticking. Arrange the stuffed shells in the dish, ensuring they are placed open side up for easy cheese topping.

            Add Cheese: Sprinkle the remaining shredded cheddar and mozzarella cheese evenly over the stuffed shells. Then, add a dollop of sour cream on top of each shell for an extra creamy touch.

              Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is golden, melted, and bubbly.

                Garnish and Serve: Carefully remove the dish from the oven. Sprinkle with chopped green onions for added freshness and color. Serve hot and enjoy the delightful mix of cheesy goodness and chili flavors that make this dish a comforting favorite!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6

                    - Presentation Tips: Serve the Cheesy Chili Pasta Shells directly from the baking dish or transfer to individual plates. Garnish each serving with additional green onions and a dollop of sour cream on the side for a pop of color and taste.