Sopa Seca

Try this Mexican noodle casserole
Vermicelli Noodles

Vermicelli noodles are often used in sopa seca.

The easiest way to enjoy your pasta, with a hint of Mexican-Italian flavor. When you're in a hurry, you just can't beat the fast and flavorful method of making this easy dish. Delicioso!

— Ms. Ayon's Dishes

This recipe is courtesy of Ms. Ayon's Dishes via Food.com

Ready in
15 m
745
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 sixteen-ounce package of any dry, large pasta
  • 3 Tablespoons vegetable oil
  • 5 Tablespoons salt
  • 2 eight-ounce cans of tomato sauce
  • 1/2 Cup margarine, melted
  • 1 Teaspoon black pepper
  • 1/2 Teaspoon salt
  • 1 Teaspoon red pepper flakes

Directions

In large pot, add water, oil, and salt, bringing to a boil .

Add pasta, stir, and simmer until cooked al dente.

Strain pasta.

In same pot add margarine and 1 can of tomato sauce, letting the butter melt in low heat.

Add pasta and toss, add second can of tomato sauce, and toss until well-covered.

Season with salt and black pepper.

Serve and sprinkle with parmesan cheese.

Sprinkle red pepper flakes.

Nutritional Facts

Total Fat
35g
54%
Sugar
7g
N/A
Saturated Fat
5g
27%
Protein
16g
33%
Carbs
92g
31%
Vitamin A
35µg
4%
Vitamin B6
0.3mg
14.3%
Vitamin C
8mg
14%
Vitamin E
6mg
28%
Vitamin K
26µg
32%
Calcium
44mg
4%
Fiber
6g
23%
Folate (food)
31µg
N/A
Folate equivalent (total)
31µg
8%
Iron
3mg
15%
Magnesium
79mg
20%
Monounsaturated
19g
N/A
Niacin (B3)
3mg
15%
Phosphorus
249mg
36%
Polyunsaturated
9g
N/A
Potassium
613mg
18%
Riboflavin (B2)
0.1mg
8.7%
Sodium
728mg
30%
Thiamin (B1)
0.1mg
9%
Trans
4g
N/A
Zinc
2mg
13%

Around the Web