Mexican pasta pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion, finely chopped | |
| 1 | (28-ounce) can tomatoes with juice, coarsely chopped | |
| 1 | (1-1/4 oz) package taco mix seasoning | |
| 1 | (15-16-ounce) can black beans, rinsed and drained | |
| 4 | cups | Cooked ziti or penne pasta (about 1 cup dried pasta) |
| 2 | teaspoons | Olive oil |
| 1 | cup | Part-skim ricotta |
| 2 | (8-ounce) chicken boneless, skinless breast halves, cut in 1/2-inch | |
| Pieces | ||
| 1 | cup | Shredded Cheddar or Mexi-blend cheese |
Directions
From Sun-Sentinel Food Section, Thursday, July 20, 1995"Meals in Minutes"
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. Makes 6 servings.