Mexican Pasta Pie

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Title: Mexican Pasta Pie
Categories: Mexican, Pasta, Pies/pastry, Poultry
Yield: 6 servings

1/2 ea Onion, finely chopped
28 oz Can tomatoes w/juice,
-coarsely chopped
1 pk (1.25 oz) Taco seasoning mix
16 oz Can black beans, rinsed and
-drained
4 c Cooked ziti or penne pasta
-(1 3/4 cup dried pasta)
2 tb Olive oil
1 c Part-skim ricotta cheese
2 ea (8-ounce) Chicken=boneless,
-skinless breast halves,
-cut in 1/2" pieces
1 c Shredded Cheddar or
-Mexi-blend cheese

(Leave out the chicken to convert to a vegetarian meal.)

Heat oven to 425 degrees. Grease a 7- x 11-inch baking dish.

In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black
beans. Toss pasta with olive oil.

Spread 1 cup tomato mixture on bottom of baking dish. Add cooked
pasta. Dot with ricotta and then spread with a knife. Stir chicken
pieces into remaining tomato mixture and spoon over ricotta. Sprinkle
with shredded cheese. Bake 25 to 30 minutes. Serve immediately.

From Sun-Sentinel Food Section, Thursday, July 20, 1995 "Meals in
Minutes" Posted by: Sonya Wiren 7/20/95

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