Mexican pasta casserole

Yield: 6 Servings

Measure Ingredient
1 pounds Rigatoni or Ziti OR other medium pasta shape, uncooked
2 teaspoons Vegetable oil
1 medium Onion; chopped
1 \N Garlic clove; minced
1 \N Jalapeno; seeded and minced
3 tablespoons Chili powder
28 ounces Canned diced tomatoes undrained
1 teaspoon Cumin
1 teaspoon Dried oregano
8 ounces Cooked chicken breast (skinless, boneless) julienned
¼ cup Ripe olives
4 ounces Grated Monterey Jack cheese OR Queso Quesadilla OR Havarti with Jalapeno Pepper cheese, divided

Preheat 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 jalapeno 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, ¾ 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. Serves 6 to 8

Each serving provides: 329 Calories; 22½ g Protein; 32⅗ g Carbohydrates; 13.3 g Fat; 32⅕ mg Cholesterol; 518½ mg Sodium. Calories from Fat: 17% Copyright National Pasta Association () (Reprinted with permission)

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