Mexican Pasta Casserole
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
rigatoni pasta
or Ziti or other medium pasta, shape, uncooked |
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 3 | tablespoons |
chili powder
|
|
| 28 | ounces |
tomatoes, canned
diced, undrained |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
oregano
dried |
|
| 8 | ounces |
chicken breasts
cooked, (skinless, boneless), julienned |
|
| ¼ | cup |
olives
ripe |
*
|
| 4 | ounces |
monterey jack cheese
grated, or queso quesadilla, or havarti, with jalapeno pepper, cheese, divided |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
rigatoni pasta
or Ziti or other medium pasta, shape, uncooked |
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 45 | ml |
chili powder
|
|
| 809.2 | ml/g |
tomatoes, canned
diced, undrained |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
oregano
dried |
|
| 231.2 | ml/g |
chicken breasts
cooked, (skinless, boneless), julienned |
|
| 59 | ml |
olives
ripe |
*
|
| 115.6 | ml/g |
monterey jack cheese
grated, or queso quesadilla, or havarti, with jalapeno pepper, cheese, divided |
|
Directions
Preheat oven to 375℉ (190℃).
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.
