Recipe - Mexican Pasta Pie

One half Onion, finely chopped
28 ounce Can tomatoes w/juice,
Coarsely chopped
1 (1One fourth oz) package taco mix
Seasoning
16 ounce Can black beans, rinsed and
Drained
4 cup Cooked ziti or penne pasta
1 Three fourths cup dried pasta)
2 teaspoon Olive oil
1 cup Partskim ricotta
2 (8ounce) chicken boneless,
Skinless breast halves,
Cut in 1/2" pieces, optional
1 cup Shredded Cheddar or
Mexiblend cheese

Leave out the chicken to convert to a vegetarian meal. Heat oven to 425
degrees. Grease a 7by11inch 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 SunSentinel Food Section, Thursday, July 20, 1995 "Meals in Minutes"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini