Mexican Pasta Casserole
Submitted by Chef Jeff
Mexican pasta casserole with chicken, jalapeno, olives, and Monterey Jack cheese in a cumin-chili tomato sauce baked with rigatoni. A spicy, cheesy one-dish dinner.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
60 minThis casserole takes Mexican flavors and runs them through a pasta bake. Rigatoni (or ziti) gets tossed with julienned chicken breast, black olives, Monterey Jack cheese, and a homemade chili-cumin tomato sauce spiked with fresh jalapeno. Everything bakes under a blanket of melted cheese until bubbly.
The sauce builds fast. Onion, garlic, and minced jalapeno soften in oil, then chili powder blooms for a minute before the diced tomatoes, cumin, and oregano join. Fifteen minutes of simmering thickens it into a chunky, well-spiced sauce that coats the pasta without being watery.
Bloom the chili powder in the oil before adding the tomatoes. That step releases the volatile oils in the spice and gives the sauce a fuller, more complex heat than just dumping powder into liquid.
Pro Tips
- Seed the jalapeno to control the heat. Leave a few seeds in if you like it spicy.
- Use a tube-shaped pasta like rigatoni or ziti. The sauce gets trapped inside the tubes for better flavor in every bite.
- Reserve a quarter of the cheese for the top so it melts into a golden layer in the oven.
- Cover loosely with foil while baking. Tight foil traps steam and makes the pasta soggy on top.
Variations
- Use pepper jack cheese instead of Monterey Jack for extra heat.
- Swap chicken for seasoned ground beef or black beans for a vegetarian version.
- Top with sour cream, diced avocado, and fresh cilantro after baking.
Ingredients
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.
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