Mexican Pasta Casserole
Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.
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- Serving
- 8
Ingredients
- 12 Ounce rigatoni, ziti or other medium pasta shape
- 2 Teaspoon vegetable oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 jalape jalapeño chile, seeded and minced
- 2 Tablespoon chili powder
- 1 28-oz can diced tomatoes, undrained
- 1 Teaspoon cumin
- 1 Teaspoon dried oregano
- 8 Ounce boneless, skinless chicken breast, cooked and julienned
- 1/4 Cup ripe olives, chopped
- 1 Cup (4 oz.) Queso Quesadilla, Monterey Jack or Jalapeño Havarti Cheese, shredded and divided
Directions
- Preheat oven to 375°F.
- Prepare pasta according to package directions. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeño and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin, and oregano. Simmer until slightly thickened, about 15 minutes.
- When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with vegetable oil. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.
Suggested Cheeses
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