Mexican Pasta Pie

• 1/2 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 3/4 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

1. Leave out the chicken to convert to a vegetarian meal.
2. Heat oven to 425 degrees F.
3. Grease a 7 inch by 11 inch baking dish.
4. In a medium nonreactive bowl, mix onions, tomatoes, taco mix and black beans.
5. Toss pasta with olive oil.
6. Spread 1 cup tomato mixture on bottom of baking dish.
7. Add cooked pasta.
8. Dot with ricotta and then spread with a knife.
9. Stir chicken pieces into remaining tomato mixture and spoon over ricotta.
10. Sprinkle with shredded cheese.
11. Bake 25 to 30 minutes.
12. Serve immediately.

onions, tomatoes, taco, black beans, pasta, pasta dried, olive oil, ricotta cheese, chicken breast halves, cheddar cheese

Taken from recipeland.com/recipe/v/mexican-pasta-pie-37632 (may not work)