Mexican Pasta Casserole
Use Dofino® Gouda with Chipotle, or Havarti with Jalepeno for hot Mexican flavor.
Ingredients
1 pound rigatoni, ziti, or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeno, seeded and minced
3 tablespoons chili powder
1 can (28 ounces) diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast, jlienned
1/4 cup chopped ripe olives
1 cup (4 ounces) shredded Dofino Gouda with Chipolte Cheese
Methods
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 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 at 375°F until warmed through and the cheese is melted, about 15 minutes.
Makes 8 servings
