Mexican Pasta Pie

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2 ts olive oil
4 c Cooked ziti; or penne pasta (1 3/4 cup dried pasta)
2 8-oz boneless Skinless chicken breast halves; Cut in 1/2" pieces, optional
16 oz black beans; canned, rinsed and
1 c Cheddar; Shredded, or Mexi-blend cheese
1 1 1/4-oz package taco mix
1/2 Onion; finely chopped
1 28-oz can tomatoes; w/juice, Coarsely chopped
1 c Part-skim ricotta

Original recipe makes 6



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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