“This is a simple and quick dish and tastes great the next day. Might be good for picky eaters because it does not have a strong taste, but a subtle one. To reheat, add a large tablespoon of milk and microwave.” - by Amy
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large skillet over medium heat, warm condensed soup. Do not dilute soup. Add cheese and stir until melted and thoroughly mixed. Stir in salt.
- Add seashell pasta to cheese mixture and stir until evenly coated; serve immediately.
Nutrition
Amount Per Serving (4 total)
- Calories
- 436 cal
- 22%
- Fat
- 13.9 g
- 21%
- Carbs
- 61.6 g
- 20%
Based on a 2,000 calorie diet
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Reviews (25)
Rate This Recipe
"I make this differently...in my family we call this "Sopa Seca" which means "Dry Soup". I use the medium sized shell noodles, margarine, tomato sauce, water and cheddar cheese. You melt some margar..." See moreine or butter in a skillet, when it's hot you add the dry uncooked shell noodles and brown them a bit. Then you add one can of tomato sauce to it. Add water until the noodles are covered. Cover the skillet and simmer, stirring occassionally and adding water when/if necessary. Once the noodles are cooked, turn the stove off, cover the noodles with cheddar cheese, put the lid back on to melt the cheese then serve. It is not soupy, it is not dry. It does have a good semi strong tomato taste because the pasta absorbs the tomato sauce/water mixture, but we like it a lot. "
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