Mexican Pasta Pie

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 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"