Mexican Pasta Pie Recipe - Cooking Index
Mexican Pasta Pie Recipe - Cooking Index
| 1/2 | Onion - finely chopped | |
| 1 | Tomatoes w/juice | |
| Coarsely chopped | ||
| 1 | Taco mix - (1-1/4 oz) | |
| Seasoning | ||
| 1 | Black beans - rinsed and | |
| Drained | ||
| 4 cups | 948ml | Cooked ziti or penne pasta |
| 1 3/4 cups | 414ml | Dried pasta) |
| 2 teaspoons | 10ml | Olive oil |
| 1 cup | 237ml | Part-skim ricotta |
| 2 | Chicken boneless - (8-ounce) | |
| Skinless breast halves | ||
| Cut in 1/2" pieces - optional | ||
| 1 cup | 237ml | 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 non-reactive 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"
Source:
Southern Living
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