Creamy Baked Shells in Chipotle Tomato Sauce – Gluten Free
Servings 4
Calories 434kcal
Ingredients
- 2 cups tomato sauce
- 2 chipotle peppers in adobo sauce chopped (about 2 tbsp)
- 3 cups brown rice pasta shells dry
- ½ cup sour cream
- 1 cup green onions sliced
- 1 ½ cups cheese shredded
- 1 tsp olive oil
- fresh ground pepper and crushed red chili flakes to taste
Instructions
- Preheat oven to 350
- Coat 9x8 baking dish with olive oil and set aside
- Cook brown rice pasta shells according to package instructions and set aside
- In a medium bowl, combine tomato sauce, sour cream, and chopped chipotle peppers. Add green onions and stir again.
- Add half of the noodles to your prepared baking dish. Top with half of the sauce, then sprinkle 1 cup of the grated cheese. Repeat with noodles, sauce, and then a final layer of cheese. Top with lots of fresh pepper and a sprinkling of chili flakes
- Bake for 25 minutes, finishing with 3-4 minutes under the broiler to get a bit of crust on the cheese
- Top with fresh sliced green onions
Nutrition
Calories: 434kcal | Carbohydrates: 45g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 940mg | Potassium: 556mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1385IU | Vitamin C: 13.5mg | Calcium: 371mg | Iron: 2mg