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| Mexican Pasta Casserole
1 pound of Rigatoni, Ziti or other medium pasta shape -- uncooked
2 teaspoons of vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeño, seeded and minced
3 tablespoons of chili powder
One 28 ounce can of diced tomatoes, undrained
1 teaspoon of cumin
1 teaspoon of dried oregano
8 ounces of cooked boneless, skinless chicken breast, julienned
1/4 cup of ripe olives
1 cup of grated Monterey Jack cheese, Queso Quesadilla, or Havarti with Jalapeño Pepper cheese (4 oz.), divided |
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Preheat oven to 375ºF. 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 jalapeño 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. Serves 6 to 8
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