Mexican Pasta Casserole

Serves 6 to 8.

1 pound rigatoni, ziti or other medium pasta shape, uncooked
2 teaspoons vegetable oil
1 medium onion, chopped
1 garlic clove, minced 1 jalape o, seeded and minced
3 tablespoons chili powder
1 (28 ounce) can diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon dried oregano
8 ounces cooked boneless, skinless chicken breast, julienned
1/4 cup ripe olives
1 cup (4 ounces) grated Monterey jack cheese, queso quesadilla
    or havarti with jalape o pepper cheese, divided

Heat oven to 375 degrees F.

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 jalape o 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 of 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 until warmed through and the cheese melts, about 15 minutes.