Recipe For Cooking Mexican Pasta Casserole

Toaster Oven Casseroles :: Side Dish Casseroles

Mexican Pasta Casserole

Serves 6 to 8.

1 lb. rigatoni, ziti or other med. pasta shape, uncooked
2 tea. canola oil
1 med. onion, chopped
1 garlic clove, minced 1 jalapeño, seeded and minced
3 Tbsp. chili powder
1 (28 oz.) can diced tomatoes, undrained
1 tea. cumin
1 tea. dried oregano
8 oz. cooked boneless, skinless chicken breast, julienned
1/4 C. ripe olives
1 C. (4 oz.) grated Monterey jack cheese, queso quesadilla
    or havarti with jalapeño pepper cheese, divided

Preheat oven to 375 degrees F.

Prepare pasta according to pkg. directions.

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

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