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Mexican Pasta Casserole

Russ Myers


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.

★★★★★ 1 vote
8 Servings
15 Min
30 Min


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12 oz
rigatoni, ziti or other medium pasta shape
2 tsp
vegetable oil
1 medium
onion, chopped
1 clove
garlic minced
jalapeño chile, seeded and minced
2 Tbsp
chili powder
1 can(s)
(28-ounce) diced tomatoes, undrained
1 tsp
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

How to Make Mexican Pasta Casserole


  • 1Heat 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.
  • 2When 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.

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About Mexican Pasta Casserole

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

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