Mexican Pasta Casserole
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 lb rigatoni pasta, cooked
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 2 jalapenos, minced no seeds
- 1 (28 ounce) can tomatoes, undrained
- 2 tablespoons chili powder
- 1 1⁄2 teaspoons cumin
- 1 teaspoon dried oregano
- 8 ounces cubed cooked chicken
- 1 can sliced olive
- 1 cup monterey jack cheese
directions
- Preheat oven to 375.
- While cooking pasta heat oil over medium heat in a frying pan.
- Add garlic and jalepenos.
- Cook 3 minutes.
- Add chili powder, stir 1 minute.
- Mixture will be thick and powdery.
- Add tomatoes with liquid, cumin, and oregano.
- Simmer 15 minutes.
- Combine drained pasta, chicken, olives, 3/4 c.
- of the cheese and sauce.
- Pour into 2 quart baking dish sprayed with vegetable oil.
- Sprinkle remaining cheese on top, cover loosely with foil.
- Bake 15 minutes until heated through.
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Reviews
-
This was a waste of time and ingredients. I just made this for dinner, and when you add the pasta, there is almost no sauce and no flavor. I tried dumping in a bunch of extra ingredients to liven it up and make it saucier, but it is still a waste of time. Maybe some of the amounts in the recipe are incorrect???
RECIPE SUBMITTED BY
I am a stay at home mom to our 4 yr old daughter, 10 month old son, and Ben, our 11 yr. old German Shepherd. I love to cook, read, and enjoy doing mosaic.