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Mexican Pasta Pie

  • on April 12, 2010
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Ingrients & Directions


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”

Yields
6 Servings

Article Categories:
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