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Cheesy Hatch Chili Pasta Pockets are an innovative dish that masterfully blends the creamy, rich flavors of cheese with the distinctive, zesty kick of Hatch green chilies. This comforting recipe encapsulates the essence of Southwestern cuisine, making it perfect for family dinners, casual gatherings, or as a delightful option for meal prep. With a satisfying filling wrapped in tender pasta shells, these pockets are not only a treat for the taste buds but also an enticing visual presentation for any dining table.

Cheesy Hatch Chili Pasta Pockets

Discover the mouthwatering delight of Cheesy Hatch Chili Pasta Pockets! This innovative dish combines the richness of creamy cheese with the zesty flavor of Hatch green chilies, capturing the spirit of Southwestern cuisine. Perfect for family dinners or meal prep, these pasta pockets are stuffed with a cheesy filling and topped with marinara sauce. Versatile and customizable, they're sure to please both cheese lovers and those who enjoy a bit of spice. Perfect for any occasion!
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Ingredients
  

1 cup of large pasta shells (like conchiglioni or jumbo shells)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup Hatch green chilies (canned or roasted, diced)

1/2 cup cream cheese, softened

1 clove garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/4 teaspoon smoked paprika

Salt and pepper to taste

1 cup marinara sauce (store-bought or homemade)

Fresh cilantro, for garnish

Optional: sliced jalapeños for extra heat

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

    Cook the Pasta: Boil a large pot of salted water and cook the pasta shells according to package instructions until al dente. Drain and set aside to cool slightly.

      Make the Filling: In a large mixing bowl, combine the shredded cheddar cheese, Monterey Jack cheese, cream cheese, diced Hatch chilies, minced garlic, onion powder, cumin, smoked paprika, and a pinch of salt and pepper. Mix until thoroughly combined.

        Stuff the Pasta: Carefully fill each pasta shell with the cheesy Hatch chili mixture. Place the filled shells seam-side up in the prepared baking dish.

          Add Sauce: Pour the marinara sauce evenly over the stuffed pasta shells, ensuring they are well covered.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and slightly golden.

              Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and, if desired, sliced jalapeños for extra heat. Serve hot and enjoy your cheesy, spicy creation!

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6