Baked nacho pasta

Prep 15 min
Total 30 min
Serves 8

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3 cups
large pasta shells
2 tsp
450 g
jalapeño, seeded and diced
green onions, chopped, white and green parts separated
2 tbsp
1 tbsp
2 tsp
1/2 tsp
2 cups
shredded monterey jack
1 1/2 cups
crushed tortilla chips, plus more for garnish (optional)
cocktail tomatoes, cut into wedges
1/4 cup
chopped cilantro
sour cream, (optional)


  • COOK pasta following package directions. Drain and set aside, reserving 1 cup cooking liquid.
  • HEAT oil in a large oven-safe frying pan over medium-high. Add turkey, jalapeno and white parts of green onion and cook until the meat is browned, about 9 min. Reduce heat to medium. Add tomato paste, chili powder, onion powder, garlic powder and salt and cook for 1 min. Stir in pasta and reserved cooking liquid until combined. Remove from heat.
  • SPRINKLE with cheese and chips. Broil in centre of oven until cheese is melted and chips begin to brown, checking often, 1 to 2 min. Top with tomatoes, cilantro and remaining green onions. Serve with more chips, avocado slices and sour cream. Kitchen Tip: To help heat-proof a pan’s handle, double-wrap with foil.


Calories 325, Protein 20 g, Carbohydrates 27 g, Fat 15 g, Fibre 2 g, Sodium 366 mg.

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