12 oz. medium shells
1 TBSP olive oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
Kosher salt and pepper
3/4 cup sour cream
4 oz. cream cheese
1 TBSP lemon juice
2 tsp grated lemon zest
1/4 tsp hot sauce
2 oz. Pepper Jack cheese, grated
3 oz. extra sharp cheddar. grated

12 oz. medium shells 1 TBSP olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 red bell pepper, finely chopped 3/4 cup sour cream 4 oz. cream cheese 1 TBSP lemon juice 2 tsp grated lemon zest 1/4 tsp hot sauce 2 oz. Pepper Jack cheese, grated 3 oz. extra sharp cheddar. grated

Cook the pasta according to directions. Reserve 3/4 cup of cooking liquid, then drain pasta.

Heat the oil in a large skillet over medium heat. Add onion, 1/2 tsp each of salt and pepper and cook, covered, stirring occasionally for 4 minutes.

Add red pepper and cook, covered, stirring occasionally until the vegetables are just tender, 4 to 5 minutes. Stir in garlic and cook 1 minute.

Heat broiler. Add sour cream, cream cheese, lemon juice, zest and hot sauce to skillet. Cook, stirring, until cream cheese melts.

Add pasta and 1/4 cup cooking liquid and toss to coat (adding more water if pasta seems dry). Fold in Jack and all but 1/3 cup of Cheddar. Transfer pasta to 2 qt. baking dish, sprinkle with remaining Cheddar, and broil until golden brown, about 2 to 3 minutes.