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"