Black Bean Baked Penne

Heat oven to 350 degrees. In a skillet over medium heat, sauté onion and garlic in oil until onions are translucent. Add the beans, diced tomatoes, tomato paste, water, cilantro and red pepper flakes to skillet. Combine and heat through. In a bowl, stir together the eggs, ricotta cheese, parmesan cheese and parsley. Lightly oil a 9x13" casserole dish; spread a thin layer of the bean mixture on the bottom of the dish. Spread half the cooked penne pasta in the dish. Dollop and loosely spread half of the ricotta mixture over the penne. Dollop and loosely spread half of the bean mixture over the ricotta mixture. Sprinkle with half of the Mexican blend cheese. Repeat penne, ricotta, bean and cheese "layers". Cover with foil and bake for 30-35min. Uncover and continue to bake 10-15min longer.