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Mexican Pasta Casserole

Mexican Pasta Casserole
Main Ingredient: Poultry Chicken Noodles and Pastas Cheese Tomatoes

Course: Casseroles

Cuisine: Various North American Various South American

Yield:

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Mexican Pasta Casserole ingredients

  • 1 lb rigatoni or Ziti
  • -OR other medium pasta
  • -shape, uncooked
  • 2 t Vegatable oil
  • 1 med Onion, chopped
  • 1 garlic cloves, minced
  • 1 Jalapeno -- seeded and minced
  • 3 T Chili powder
  • 28 oz Canned diced tomatoes
  • Undrained
  • 1 t Cumin
  • 1 t Dried oregano
  • 8 oz Cooked chicken breast
  • -(skinless, boneless) julienned
  • 2483527⁄624973141 c Ripe olives
  • 4 oz Grated Monterey Jack cheese
  • -OR Queso quesadilla
  • -OR Havarti
  • -with Jalapeno Pepper
  • -cheese, divided

Cooking Mexican Pasta Casserole

1. Preheat oven to 375 degrees F. Prepare pasta according to package directions.
2. While pasta is cooking, heat the oil in a medium saucepan over medium heat.
3. Add the onion, garlic and jalapeno and cook until softened, about 3 minutes.
4. Add the chili powder and stir for 1 minute.
5. Add the tomatoes and liquid, cumin and oregano.
6. Simmeri until slightly thickened, about 15 minutes.
7. When pasta is done, drain well.
8. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce.
9. 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.
10. Serves 6 to 8 Each serving provides: 329 Calories; 22. 5 g Protein; 32. 6 g Carbohydrates; 13. 3 g Fat; 32. 2 mg Cholesterol; 518. 5 mg Sodium.
11. Calories from Fat: 17% Copyright National Pastai Association.


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