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"Sopita" Mexican Shells and Cheese
March 15, 2025
Persons
6
Serving Size
1 cup
Prep Time
5 minutes
Cook Time
25 minutes
Wait Time
10 minutes
Total Time
30 minutes
Ingredients
- 1 16oz box small pasta shells
- 1 8oz can tomato sauce
- 4 cups water
- 4 tsp chicken boullion
- 2 Tbsp olive oil
- 1 tsp cumin
- 1 tsp garlic powder
- 2 cups shredded Mexican-style cheese blend (or cheddar)
Instructions
- 1. Add olive oil to deep pan (preferably an 11' 5 quart pan) and heat to medium for 1 min.
- 2. Add box of dry pasta shells and coat with oil. Allow shells to brown a little.
- 3. Add tomato sauce and coat shells in sauce about 30 seconds.
- 4. Add water and mix pasta with spoon to break apart.
- 5. Add cumin and garlic powder
- 6. Bring pasta to a boil, then lower to simmer for 10 minutes. Cover pan with lid.
- 7. Uncover pan to stir shells to un-stick from the bottom and check for done-ness. Cook longer for less soupy consistency (but we like it soupy).
- 8. Once shells are cooked, add shredded cheese over the top and cover with lid. Turn off heat and let sit until served.
- *You can also leave cheese on the side for people to add as they wish.
Nutrition Facts
"Sopita" Mexican Shells and Cheese
Serves: 6 people
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 450 | |
| % Daily Value* | ||
| Total Fat 18 g | 27.7% | |
| Saturated Fat 7 g | 35% | |
| Trans Fat 0 g | ||
| Cholesterol 30 mg | 10% | |
| Sodium 700 mg | 29.2% | |
| Total Carbohydrate 55 g | 18.3% | |
| Dietary Fiber 3 g | 12% | |
| Sugars 3 g | ||
| Protein 17 g | ||
| Vitamin A 8% DV | Vitamin C 4% DV | |
| Calcium 20 % | Iron 10 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Practical Family