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+ servings
Mexican Pasta Shells cooked using dry pasta, Mexican style tomato puree, and Better Than Bouillon

Mexican Pasta Shells with Cheese

Chef Adriana Martin
The Mexican pasta shells are my mom's favorite recipe because it is a simple, flavorful dish that requires a few pantry staples and Better Than Bouillon.
5 from 16 votes
Prep Time 5 mins
Cook Time 15 mins
Course Main Dish, Pasta
Cuisine Mexican Cuisine
Servings 6 people
Calories 254 kcal


  • Deep skillet with a lid
  • Cooking spoon


  • 200 grams dry pasta shells
  • 1 teaspoon cooking oil
  • 7 ounces seasoned tomato puree
  • 1/2 teaspoon Original Better Than Bouillon Roasted Garlic Base
  • 14 ounces water
  • 2 cups shredded cheese


  • In a deep skillet add the cooking oil and let it warm. Fry the pasta shells until golden brown.
  • Add the Mexican style tomato sauce or sofrito and stir.
  • Season the pasta with Original Better Than Bouillon® Roasted Garlic Base.
  • Add the water and cover the skillet with a lid, cook the pasta for 15 minutes.
  • When the pasta is al dente turn off the stove and add the cheese. Place the lid and cover it again.
  • The pasta is ready to serve when the cheese melts.



If you do not have canned Mexican style tomato sauce you can make your own using classic tomato puree. In the blender add one jalapeno without the seeds and one garlic clove. Optional you can add few cilanto leaves for extra flavor. 


Calories: 254kcalCarbohydrates: 29gProtein: 13gFat: 10gSaturated Fat: 5gCholesterol: 29mgSodium: 150mgPotassium: 248mgFiber: 2gSugar: 3gVitamin A: 421IUVitamin C: 4mgCalcium: 203mgIron: 1mg
Keyword pasta, soup
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