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Mexican Pasta Casserole

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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 servings

PREP

20 min

COOK

40 min

READY

60 min

This 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

1 453.6
POUND G RIGATONI PASTA
or Ziti or other medium pasta, shape, uncooked
2 10
TEASPOONS ML VEGETABLE OIL
1 1
MEDIUM MEDIUM ONION
chopped
1 1
CLOVE CLOVE GARLIC
minced
1 1
EACH EACH JALAPEÑO PEPPER
seeded and minced *
3 45
TABLESPOONS ML CHILI POWDER
28 809.2
OUNCES ML/G TOMATOES, CANNED
diced, undrained
1 5
TEASPOON ML CUMIN
1 5
TEASPOON ML OREGANO
dried
8 231.2
OUNCES ML/G CHICKEN BREAST
cooked, (skinless, boneless), julienned
¼ 59
CUP ML OLIVES
ripe *
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 373 24% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 457mg 19%
Total Carbohydrate 17g 17%
Dietary Fiber 7g 26%
Sugars g
Protein 47g
Vitamin A 39% Vitamin C 42%
Calcium 21% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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