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Mexican Pasta Pie

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Submitted by aameow

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

½ 0.5
EACH EACH ONIONS
finely chopped
28 809.2
OUNCES ML/G TOMATOES, CANNED WITH JUICE
coarsely chopped, (1 can)
1-1/4
OUNCES TACO SEASONING MIX
(1 package) *
0

Seasoning *
16 462.4
OUNCES ML/G BLACK BEANS
drained, rinsed, dried, (1 can)
4 946
CUPS ML PASTA, ZITI
or penne pasta, cooked *
1 ¾ 414
CUP ML PASTA
dried *
2 1E+1
TEASPOONS ML OLIVE OIL
1 237
CUP ML RICOTTA CHEESE
part-skim
2 2
EACH EACH CHICKEN BREAST HALVES, BONELESS, SKINLESS
cut in 1/2 inch pieces
1 237
CUP ML CHEDDAR CHEESE
or mexi-blend cheese, shredded

Directions

Leave out the chicken to convert to a vegetarian meal.

Heat oven to 425 degrees F.

Grease a 7 inch 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 333 33% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 664mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 8g 30%
Sugars g
Protein 48g
Vitamin A 9% Vitamin C 26%
Calcium 26% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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