Mexican pasta casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Rigatoni or Ziti OR other medium pasta shape, uncooked |
| 2 | teaspoons | Vegetable oil |
| 1 | medium | Onion; chopped |
| 1 | Garlic clove; minced | |
| 1 | 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 |
Directions
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)