Say CHEESE! These Italian 7-cheese stuffed pasta shells with macademia jalapeño pasta are certain to liven up your next dinner party. Cheese, carbs, sauce, pesto- I got you! Check out the recipe below!
When it comes to cheese, the Italians really know what’s up. When I make pasta- every kind of cheese is going to make a guest appearance.
Guest performances in the pasta bake:
- Mozzarella cheese
- Provolone cheese
- Asiago cheese
- Parmesan cheese
- Romano cheese
- Fontina cheese
- Ricotta cheese
Pasta dishes tend to be heavy. My secret to making rich foods lighter is by cooking with heat and fresh ingredients! I paired these pasta shells with a fresh homemade pesto. Fresh basil, freshly grated Parmesan cheese, olive oil, macademia nuts, lemon juice, and jalapeño- yum!
Up close and personal:
Hope you keep it cheesy and make this dish for your next dinner!
If you like it sauce-y, make it like this:
In this photo, there isn’t very much sauce. The stuffed pasta shells are kind of just hanging out on a blanket of tomato sauce. Another way of making these is to smother the shells with tomato sauce, baking them in the oven, and THEN adding the fresh jalapeno pesto at the end. If you like your pasta sauce-y, this version is for you! If you want even MORE cheese, sprinkle some cheese on top of the sauce before baking! Then, the cheese stuffed pasta shells will become a pasta bake- what tastes and smell more like home than that? Nothing.
Love jalapenos? Try making my Mexican avocado toast with fried jalapenos and queso fresco, one of my favorite recipes!
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Keep it fresh as always,
-Fresh Chef Nikki