MEXICAN PASTA CASSEROLE
8 servings
1 cup (4 ounces) Crystal FarmsŪ Mexican 4 Cheese
1 pound rigatoni
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced
1 jalapeņo, 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, diced
Cook pasta according to directions. Heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeņo and cook until softened, 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes, cumin, and oregano. Simmer until slightly thickened, about 15 minutes.
When pasta is done, drain well and combine with chicken, 3/4 cup cheese and sauce. Spoon into a 2 quart baking dish sprayed with vegetable oil. Sprinkle remaining cheese on top. Cover with foil and bake at 375º F until warmed through and the cheese is melted, about 15 minutes.