This tiffin/bento box carrier is all you need for a delicious, healthy lunch that is filled with a green spinach and ham sandwich, mixed green salad, and a green grape salad, whether you are on the golf course, in the park, or even at work.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes with jalapeno
- 1 (11 ounce) can tomato bisque
- 2 (4 ounce) cans diced green chilies
- 1 (16 ounce) package medium pasta shells
- 2 (8 ounce) packages shredded Colby-Monterey Jack cheese
- 2 (8 ounce) packages shredded pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix diced tomatoes, diced tomatoes with jalapeno, tomato bisque, and green chilies together in a medium saucepan. Bring to a boil, stirring occasionally. Reduce heat to low and let simmer.
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and place into the bottom of a casserole dish.
- Pour tomato sauce over pasta and stir in 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese. Top with remaining 1/2 Colby-Monterey Jack cheese and 1/2 pepper Jack cheese.
- Bake in the preheated oven until cheese begins to brown, about 30 minutes. Remove from the oven and let cool for 15 minutes before serving.
Nutrition Facts
| Calories | 562 kcal |
| Carbohydrate | 45 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 27 g |
| Saturated Fat | 19 g |
| Sodium | 1330 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |