Mexican Pasta Casserole

• 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 12 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.

rigatoni pasta, olive oil, clove garlic, jalapenos, tomatoes, chili powder, cumin, oregano, chicken, olive, cheese

Taken from www.food.com/recipe/mexican-pasta-casserole-76746 (may not work)