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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

Nutrition Info

561.9 calories carbohydrate: 45.2 g cholesterol: 93.2 mg fat: 30.7 g fiber: 2.7 g protein: 27.2 g saturatedFat: 18.6 g servingSize: - sodium: 1329.9 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.

10 servings

Macaroni in a tomato and cheese sauce with spicy peppers. Very easy to make using ingredients right off the shelf at your local grocer.