Mexican Pasta Casserole Recipe

Name: Mexican Pasta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 ½ teaspoons cumin; 1 teaspoon dried oregano; 8 ounces cubed cooked chicken; 1 can sliced olive; 1 cup monterey jack cheese

Servings: persons

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 ½ teaspoons cumin
1 teaspoon dried oregano
8 ounces cubed cooked chicken
1 can sliced olive
1 cup monterey jack cheese

1
Preheat oven to 375.
2
While cooking pasta heat oil over medium heat in a frying pan.
3
Add garlic and jalepenos.
4
Cook 3 minutes.
5
Add chili powder, stir 1 minute.
6
Mixture will be thick and powdery.
7
Add tomatoes with liquid, cumin, and oregano.
8
Simmer 15 minutes.
9
Combine drained pasta, chicken, olives, 3/4 c.
10
of the cheese and sauce.
11
Pour into 2 quart baking dish sprayed with vegetable oil.
12
Sprinkle remaining cheese on top, cover loosely with foil.
13
Bake 15 minutes until heated through.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb rigatoni pasta, cooked, 2 teaspoons olive oil, 1 clove garlic, minced, 2 jalapenos, minced no seeds, and more.

Yes, Mexican Pasta Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Pasta Casserole

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