Southwestern Recipes
Mexican Pasta Casserole
Yield: 6 to 8 servings
Ingredients
- 1 pound rigatoni, ziti or other medium pasta shape, uncooked
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 garlic clove, minced 1 jalapeño, seeded and minced
- 3 tablespoons chili powder
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 8 ounces cooked boneless, skinless chicken breast, julienned
- 1/4 cup ripe olives
- 1 cup (4 ounces) grated Monterey Jack cheese, queso quesadilla or Havarti with jalapeño pepper cheese, divided
Instructions
- Heat oven to 375 degrees 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.