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Mexican Pasta Casserole

Yields:6-8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes

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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Member Review

****

Bean Casserole

Recipe needs the following ingredients added to it: 1 can great nothern beans 1 can butter beans That's the way I remember the recipe. I like it for pot lucks. It makes enough for several people to enjoy.

 
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