| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats, Dairy |
Mexican |
Pasta, Main dish, Mexican, Good, Veggie |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, finely chopped |
| 28 |
oz |
Can tomatoes w/juice, |
|
|
Coarsely chopped |
| 1 |
|
(1-1/4 oz) package taco mix |
|
|
Seasoning |
| 16 |
oz |
Can black beans, rinsed and |
|
|
Drained |
| 4 |
c |
Cooked ziti or penne pasta |
|
|
1 3/4 cup dried pasta) |
| 2 |
ts |
Olive oil |
| 1 |
c |
Part-skim ricotta |
| 2 |
|
(8-ounce) chicken boneless, |
|
|
Skinless breast halves, |
|
|
Cut in 1/2" pieces, optional |
| 1 |
c |
Shredded Cheddar or |
|
|
Mexi-blend cheese |
INSTRUCTIONS
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 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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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