Some dishes earn their place at the table the minute the spoon hits the casserole dish, and this oven baked 4-ingredients creamy salsa verde shells is one of them. It’s the kind of easy, crowd-pleasing supper Midwestern cooks adore: simple pantry staples, a bubbling baked finish, and enough creamy comfort to make folks come back for seconds before the burgers are even gone. The bright tang of salsa verde gives it a little zip, while the cheese and creamy sauce turn plain pasta shells into something that feels special with hardly any fuss at all.
This is a fine dish to set beside grilled chicken, burgers, bratwurst, or a platter of sliced tomatoes and sweet corn in the summertime. It also pairs nicely with a crisp green salad, roasted zucchini, or a bowl of black beans for a fuller meal. If you’re bringing it to a potluck or cookout, it travels well and stays comforting even as it cools a bit on the table.
Oven Baked 4-Ingredients Creamy Salsa Verde Shells
Servings: 6
Ingredients
12 ounces medium pasta shells
2 cups salsa verde
1 cup sour cream
2 cups shredded Monterey Jack cheese
Directions
1. Preheat the oven to 375°F and lightly grease a rectangular glass baking dish.
2. Cook the pasta shells in well-salted water until just shy of al dente, then drain them well.
3. In a large bowl, stir together the salsa verde, sour cream, and 1 1/2 cups of the Monterey Jack cheese until smooth and creamy.
4. Add the drained pasta shells to the bowl and gently toss until every shell is coated.
5. Spoon the coated shells into the prepared baking dish and spread them into an even layer. Sprinkle the remaining 1/2 cup Monterey Jack cheese over the top.
6. Bake uncovered for 20 to 25 minutes, until hot and bubbly with melted cheese and lightly golden edges. Let rest for 5 minutes before serving.
Variations & Tips
Add a protein: Stir in shredded rotisserie chicken or cooked ground turkey if you want to make this casserole hearty enough to stand on its own for supper.
Make it a little richer: A spoonful or two of softened cream cheese can be mixed into the sauce for an even thicker, silkier bake that scoops beautifully.
Turn up the heat: If your family likes a little spice, use a hot salsa verde or add a pinch of crushed red pepper before baking.
Watch the pasta: Be sure not to overcook the shells in the boiling water, because they’ll keep softening in the oven. Slightly underdone pasta gives you the best texture in the final dish.
Make-ahead tip: You can assemble the casserole a few hours ahead, cover it, and refrigerate it until baking time. If it goes into the oven cold, add a few extra minutes so the center heats through properly.