Mexican pasta pie

Yield: 6 servings

Measure Ingredient
½ \N Onion, finely chopped
1 \N (28-ounce) can tomatoes with juice, coarsely chopped
1 \N (1-1/4 oz) package taco mix seasoning
1 \N (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 \N (8-ounce) chicken boneless, skinless breast halves, cut in 1/2-inch
\N \N Pieces
1 cup Shredded Cheddar or Mexi-blend cheese

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.

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