Mexican Pasta Casserole

Russ Myers

By
@Beegee1947

Whether your hosting a Cinco de Mayo themed party or simply looking forward to an inspired meal at home, get an early jump on summer and enjoy this south-of- the-border recipe.
Recipe: www.eatwisconsincheese.com


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Comments:

Serves:

8 Servings

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

12 oz
rigatoni, ziti or other medium pasta shape
2 tsp
vegetable oil
1 medium
onion, chopped
1 clove
garlic minced
1
jalapeño chile, seeded and minced
2 Tbsp
chili powder
1 can(s)
(28-ounce) diced tomatoes, undrained
1 tsp
cumin
1 tsp
dried oregano
8 oz
boneless, skinless chicken breast, cooked and julienned
1/4 c
ripe olives, chopped
4 oz
wisconsin queso quesadilla cheese, monterey jack cheese or wisconsin jalapeño havarti cheese, shredded and divided

Directions Step-By-Step

1
Heat oven to 375°F

Prepare pasta according to package directions. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeño and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin, and oregano.
Simmer until slightly thickened, about 15 minutes.
2
When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with vegetable oil.
Sprinkle remaining cheese on top.
Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Mexican
Other Tag: Quick & Easy