Mexican Pasta Pie
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
onions
finely chopped |
|
| 28 | ounces |
tomatoes, canned with juice
coarsely chopped, (1 can) |
|
| 1-1/4 | ounces |
taco seasoning mix
(1 package) |
*
|
|
Seasoning |
* | ||
| 16 | ounces |
black beans
drained, rinsed, dried, (1 can) |
|
| 4 | cups |
pasta, ziti
or penne pasta, cooked |
*
|
| 1 ¾ | cup |
pasta
dried |
*
|
| 2 | teaspoons |
olive oil
|
|
| 1 | cup |
ricotta cheese
part-skim |
|
| 2 | each |
chicken breast halves, boneless, skinless
cut in 1/2 inch pieces |
|
| 1 | cup |
cheddar cheese
or mexi-blend cheese, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
onions
finely chopped |
|
| 809.2 | ml/g |
tomatoes, canned with juice
coarsely chopped, (1 can) |
|
|
taco seasoning mix
(1 package) |
*
|
||
| 0 |
Seasoning |
* | |
| 462.4 | ml/g |
black beans
drained, rinsed, dried, (1 can) |
|
| 946 | ml |
pasta, ziti
or penne pasta, cooked |
*
|
| 414 | ml |
pasta
dried |
*
|
| 1E+1 | ml |
olive oil
|
|
| 237 | ml |
ricotta cheese
part-skim |
|
| 2 | each |
chicken breast halves, boneless, skinless
cut in 1/2 inch pieces |
|
| 237 | 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.
