Here’s a classic, simple recipe for Mexican Conchitas (shell pasta), just like homemade comfort food—perfect as a side or light meal.
🍝 Conchitas (Mexican Shell Pasta)
Ingredients
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1 tbsp oil or butter
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½ cup small shell pasta (conchitas)
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¼ cup tomato sauce (or blended tomato)
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1 cup chicken broth (or water + bouillon)
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Salt, to taste
Optional add-ins
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Diced onion or garlic
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Corn, peas, or carrots
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Shredded chicken
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Queso fresco for topping
Instructions
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Toast the pasta
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Heat oil or butter in a skillet over medium heat.
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Add shell pasta and stir constantly until light golden brown (this adds flavor).
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Add tomato
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Carefully stir in tomato sauce.
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Cook 1–2 minutes until slightly thickened.
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Simmer
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Add chicken broth and salt.
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Bring to a gentle boil, then cover and simmer 8–10 minutes, until pasta is tender and liquid is absorbed.
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Rest & serve
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Remove from heat and let sit 2 minutes.
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Fluff with a fork and serve warm.
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Tips & Variations
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Creamy conchitas: Stir in a splash of milk or crema at the end.
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With protein: Add shredded chicken or ground beef.
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Cheesy: Mix in shredded cheese or top with queso fresco.
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Soupy version: Add extra broth for conchitas soup.
If you want, I can also give you a conchitas soup, cheesy baked conchitas, or kid-friendly version 🍝😊
