1 (7 oz.) pkg. small shell pasta
1 (8 oz.) can tomato sauce (I use El Pato)
6 cups water
2 tbsp. chicken bouillon
2 tbsp. oil
cilantro, green onions, cabbage, lemon or lime juice, cheese for added flavor or garnish

Fry the shells with the oil until lightly browned. Add tomato sauce, water and bouillon. Boil till pasta is tender. Serve.

Note: You can add cooked shredded beef or chicken to add some heartiness. My family likes to add just about everything, but cheese is the favorite.

Submitted by: Cassie Westbrook