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Mexican Pasta Pie

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      Title: MEXICAN PASTA PIE
 Categories: Pasta, Main dish, Mexican, Good, Vegetables
      Yield: 6 Servings
 
    1/2    Onion, finely chopped
     28 oz Can tomatoes w/juice,
           Coarsely chopped
      1    (1-1/4 oz) package taco mix
           Seasoning
     16 oz Can black beans, rinsed and
           Drained
      4 c  Cooked ziti or penne pasta
           1 3/4 cup dried pasta)
      2 ts Olive oil
      1 c  Part-skim ricotta
      2    (8-ounce) chicken boneless,
           Skinless breast halves,
           Cut in 1/2" pieces, optional
      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-by-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"
 
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