A delightful twist on a classic tomato soup and pasta dish, perfect for a quick and satisfying meal.
Bring a large pot of water to a boil and cook the pasta shells until al dente.
Stir the pasta occasionally to prevent sticking.
In a small saucepan, melt the butter over low heat.
Use low heat to avoid burning the butter.
Add the tomato sauce, garlic powder, and onion powder to the saucepan and stir to combine.
Stir continuously to ensure the spices are evenly distributed.
Mix in the shredded cheddar cheese and stir until the cheese is fully melted and the sauce is smooth.
Add the cheese gradually to prevent clumping.
Drain the cooked pasta and return it to the pot.
Shake the colander gently to remove excess water.
Pour the sauce over the pasta and stir until the shells are evenly coated.
Serve immediately for the best texture and flavor.
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