Rating: 4 stars
32 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

My mom made this as a throw together meal when I was a kid She was surprised when, as an adult, I served it 'outside the family'. It's a wonderful kid-pleaser, and very easy to make. A meal in itself! Although, cornbread on the side is a great touch. Even the leftovers are delicious, warmed or cold. I often find myself with a fork digging into the leftover bowl right out of the fridge:)

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Add the seashells, and cook until tender, about 8 minutes. Drain.

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  • Place bacon in a large deep skillet over medium-high heat. Cook until evenly browned, stirring occasionally. Drain off most of the fat, and add the onion to the skillet. Cook and stir until transparent. Stir in the diced tomatoes, tomato sauce and water, and bring to a boil. Reduce heat to low, and simmer for about 10 minutes, or until the sauce has thickened to your liking. Serve sauce over pasta.

Nutrition Facts

335 calories; protein 15.8g; carbohydrates 47.1g; fat 9.2g; cholesterol 20.6mg; sodium 778.6mg. Full Nutrition
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