Mexican Shells & Cheese ("Sopita")

Name: Mexican Shells & Cheese ("Sopita")
Prep time: 5 min
Cook time: 15 min
Ingredients: 2 tbsp olive oil; 1 tsp cumin; 1 tsp garlic powder; 15 oz can tomato sauce; 14 oz bag or box small pasta shells (or 2 - 7 oz. bags); 6 cups chicken broth (or 6 boullion cubes diluted in 6 cups of water); 1 cup shredded cheddar cheese (we like the cheddar / jack mix)

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Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 9

Author : Jennifer Bryant

Ingredients

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2 tbsp olive oil1 tsp cumin1 tsp garlic powder15 oz can tomato sauce14 oz bag or box small pasta shells (or 2 - 7 oz. bags)6 cups chicken broth (or 6 boullion cubes diluted in 6 cups of water)1 cup shredded cheddar cheese (we like the cheddar / jack mix)

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Instructions

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Step 1

Heat olive oil on medium heat in a 3" deep pan; pour in dry shells and mix in oil to brown

Step 2

Pour in tomato sauce; mix to cover shells in sauce

Step 3

Pour in chicken broth with spices

Step 4

Stir to unstick shells from the pan; bring to a boil and then simmer for 10-15 minutes or until shells are done. Uncover to allow broth to evaporate a little, as it condenses the flavor.

Step 5

Stir shells, consistency should be slightly soupy. Allow to evaporate more for less soup. Turn off heat.

Step 6

Top with cheddar cheese as desired or over top of the pan. Enjoy!