Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas

READY IN: 25mins
Recipe by WI Cheesehead

Not sure where I got this! But it's a filling (light on the meat) meal.

Top Review by Mandy

I had everything on hand for this but used fussilli in place of wagon wheel pasta, this come together really nice and I also added some extra veggies to the mix. Part way through cooking it was looking a little dry for my liking so I ended up adding some cream so it was saucier once cooked which worked out lovely. Thanks for posting!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Bring a large pot of salted water to a boil.
  3. Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
  4. Remove from heat, drain the pasta, and then return the pasta to the pot.
  5. Meanwhile, heat the olive oil over medium heat in a heavy skillet.
  6. Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
  7. Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
  8. Once cool, crumble into small pieces, and add to the pasta.
  9. Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
  10. Transfer pasta to a 7x11 casserole dish.
  11. Sprinkle Fontina cheese and bread crumbs on top and bake in oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.

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