Mexican Pasta Casserole

60 minutes Prep: 20 minutes Cook: 40 minutes

373 calories per serving view nutrition facts

6-8 servings suggest servings

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Ingredients

1	pound	pasta, rigatoni	or Ziti or other medium pasta, shape, uncooked
2	teaspoons	vegetable oil
1	medium	onion	chopped
1	clove	garlic	minced
1	each	jalapeno pepper	seeded and minced
3	tablespoons	chili powder
28	ounces	tomatoes, canned	diced, undrained
1	teaspoon	cumin
1	teaspoon	oregano	dried
8	ounces	chicken breast	cooked, (skinless, boneless), julienned
1/4	cup	olives	ripe
4	ounces	monterey jack cheese	grated, 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, 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.

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Nutrition Facts

Serving Size 408g

Amount per Serving

Calories 373 24% of calories from fat

	% Daily Value*
Total Fat 10.0g	16%
Saturated Fat 4.0g	19%
Trans Fat 0.0g
Cholesterol 41mg	14%
Sodium 457mg	19%
Total Carbohydrate 50.0g	17%
Dietary Fiber 7.0g	26%
Sugars 7.0g
Protein 23.0g	47%

Vitamin A	39%		Vitamin C	42%
Calcium	21%		Iron	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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