Categories: Pasta, Main dish, Mexican, Good, Veggie 
      Yield: 6 servings 
  
    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"