Chicken Enchilada Pasta

This is an interesting combination of cuisines, Italian and Mexican, in one dish and maybe even refreshing late in fall or early winter when we tend to want warm comfort food.  The original recipe won a $200 prize in BHG magazine, but of course, I've made some tweaks for my family.  I'm still debating how best to prepare this one ahead of time, but I think you may like it best to freeze just the filling and cook the pasta shells fresh.

1 - 12oz. package dried jumbo shell macaroni

2 C cooked chicken (I prefer shredded)
1 - 16oz. can refried beans
3 T taco seasoning
2 - 10oz. cans enchilada sauce (I use red)
1 C shredded cheese, divided
2 C nacho cheese-flavored tortilla chips, crushed

Optional toppings:
jalepenos
guacamole
sour cream
green onions

Cook pasta according to package directions.  Rinse, drain, and set aside.
In a skillet warm chicken, beans, and seasoning mix with 1/2 C of sauce.  Stir in 1/2 C cheese.
Fill each shell with the chicken mixture and place in a 9"x13" baking dish which has 1 C of sauce on the bottom.  Drizzle with rest of sauce.
Bake uncovered for 30 minutes.  Sprinkle with cheese and bake 5 more minutes.  Sprinkle with chips and any other toppings.

Yield 8-10 servings.

Spicy version:
Cook the following together in 2 T vegetable oil in a skillet.
3 large green or red sweet peppers, chopped
1 jalepeno chili pepper, seeded and chopped
1 1/2 C red onion, chopped

Then continue with directions for the chicken, beans and seasoning mix.

To enjoy tonight:  follow directions and enjoy!

To enjoy later:  Prepare filling and freeze.  Store pasta uncooked.