Ingredients
22pasta shells
2cupswater
1cupinstant mashed potatoes ,such as Idahoan® Baby Reds®
1cupFrench-fried onions
1cupshredded cheddar cheese
2tbspbacon bits
1jalapeno pepper,diced
¼cupbutter
1onion,chopped
Preparation
Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water, stirring occasionally until tender yet firm to the bite for about 9 minutes. Drain and arrange at the bottom of the baking dish.
Measure 2 cups of water into a microwave-safe bowl. Microwave on high to bring water to a boil for 4 to 5 minutes.
Remove water from the microwave and immediately add instant mashed potatoes, using a fork to moisten potatoes. Cover and let stand for about 5 minutes.
Stir French-fried onions, cheddar cheese, bacon bits, and jalapeno into potatoes; mix well to combine. Stuff each pasta shell with a heaping teaspoon of the potato mixture.
Melt butter in a skillet over medium heat. Add onions; cook and stir until translucent and softened about 5 minutes.
Pour butter and onions over stuffed shells. Cover baking dish with aluminum foil.
Bake stuffed shells in the preheated oven until golden for about 45 minutes.
