Mexican Pasta Casserole

* Exported from MasterCook *

MEXICAN PASTA CASSEROLE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Rigatoni or Ziti
-OR other medium pasta
-shape, uncooked
2 ts Vegetable oil
1 md Onion -- chopped
1 Garlic clove -- minced
1 Jalapeno -- seeded and minced
3 tb Chili powder
28 oz Canned diced tomatoes
-- undrained
1 t Cumin
1 t Dried oregano
8 oz Cooked chicken breast
-(skinless, boneless)
- julienned
1/4 c Ripe olives
4 oz Grated Monterey Jack cheese
-OR Queso Quesadilla
-OR Havarti
-with Jalapeno Pepper
-cheese, divided

Preheat oven to 375 degrees F. 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, 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

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. Calories from Fat: 17%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)



- - - - - - - - - - - - - - - - - -