Sopita Mexican Shells & Cheese
Created by dienia b on March 3, 2021
- Servings: 6
- Prep Time: 9m
- Cook Time: 40m
- Recipe #36568
Ingredients
- 6 cups chicken broth
- 1 can (15 ounces)tomato sauce
- 1 bag (14 ounces)pasta shells, small
- 2 tablespoon olive oil
- 2 tablespoons onion,grated
- 1/2 teaspoon cumin
- 8 ounces cheddar cheese,shredded
How to Make
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Step 1: Heat olive oil on medium heat in a 3" deep pan
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Step 2: Pour in dry shells and mix in oil to brown
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Step 3: Add onions
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Step 4: Pour in tomato sauce
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Step 5: Mix to cover shells in sauce
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Step 6: Pour in chicken broth mixed with spices
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Step 7: Stir to unstick shells from the pan
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Step 8: Bring to a boil and then simmer for 15 minutes or until shells are done.
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Step 9: Uncover to allow broth to evaporate a little, as it condensed the flavor.
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Step 10: Stir shells
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Step 11: Consistency should be slightly soupy. Allow to evaporate more for less soup. Turn off heat
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Step 12: Add cheese
Nutritional Facts
- Serving Size: 1 (408.2 g)
- Calories 493.9
- Total Fat - 26.5 g
- Saturated Fat - 9.4 g
- Cholesterol - 22.6 mg
- Sodium - 1760.5 mg
- Total Carbohydrate - 47.4 g
- Dietary Fiber - 5.7 g
- Sugars - 4.6 g
- Protein - 17.4 g
- Calcium - 444.7 mg
- Iron - 2.4 mg
- Vitamin C - 5 mg
- Thiamin - 0.2 mg