Mexican Pasta Casserole

Mexican Pasta Casserole

Mexican Pasta Casserole


1 lb Rigatoni, Ziti or other medium pasta shape, uncooked

2 tsp vegetable oil

1 medium onion, chopped

1 garlic clove, minced

1 jalapeño, seeded and minced

3 Tbs chili powder

1 28-oz. can diced tomatoes, undrained

1 tsp cumin

1 tsp dried oregano

8 oz cooked boneless, skinless chicken breast, julienned

1/4 cup ripe olives

1 cup (4 oz.) grated Monterey Jack cheese, Queso Quesadilla or Havarti with Jalapeño Pepper cheese, divided


Preheat oven to 375-o F. Prepare pasta according to package directions.

While pasta is cooking, heat the oil in a medium saucepan over medium heat. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes. Add the chili powder and stir for 1 minute. Add the tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes.

When pasta is done, drain well. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle the reserved cheese on top. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Servings: 6

Source: National Pasta Association

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