Mexican Pasta Pie
|2 tsolive oil|
|4 cCooked ziti; or penne pasta (1 3/4 cup dried pasta)|
|2 8-ozboneless Skinless chicken breast halves; Cut in 1/2" pieces, optional|
|16 ozblack beans; canned, rinsed and|
|1 cCheddar; Shredded, or Mexi-blend cheese|
|1 1 1/4-oz packagetaco mix|
|1/2 Onion; finely chopped|
|1 28-oz cantomatoes; w/juice, Coarsely chopped|
|1 cPart-skim ricotta|
Mexican Pasta Pie Preparation
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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