Title: Mexican Pasta Pie
Categories: Mexican, Pasta, Pies/pastry, Poultry
Yield: 6 servings
1/2 Onion; finely chopped
28 oz Can tomatoes with juice;
-coarsely chopped
1 1/4 oz Pkg taco seasoning mix
16 oz Can black beans; rinsed and
-drained
4 c Cooked ziti or penne pasta
-(1 3/4 c dried pasta)
2 tb Olive oil
1 c Part-skim ricotta cheese
16 oz Boneless, skinless chicken
- breast halves (2);
- cut in 1/2" pieces
1 c Cheddar; shredded -OR-
1 c Mexi-blend cheese
(Leave out the chicken to convert to a vegetarian meal.)
Heat oven to 425°F. Grease a 7x11" 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"
