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    You are in: Home / Recipes / Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas Recipe
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    Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    WI Cheesehead's Note:

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

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F
    2. 2
      Bring a large pot of salted water to a boil.
    3. 3
      Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
    4. 4
      Remove from heat, drain the pasta, and then return the pasta to the pot.
    5. 5
      Meanwhile, heat the olive oil over medium heat in a heavy skillet.
    6. 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. 7
      Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
    8. 8
      Once cool, crumble into small pieces, and add to the pasta.
    9. 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. 10
      Transfer pasta to a 7x11 casserole dish.
    11. 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.

    Ratings & Reviews:

    • on March 14, 2011


      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!

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    • on May 08, 2007


      I actually had everything on hand, which is remarkable since I am usually out of peas/bacon etc. This was, however; a delightful dish that gave my family a comforting meal, and we seriously ate the whole casserole dish. I browned the bacon first, drain on paper towel, then added onion and cooked until soft in same pan. Added all other ingredients to pasta, and cheese and breadcrumbs on top. Very quick to put together, and we enjoyed immensely. Thanks WI Cheesehead! Will make again:)

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    • on May 07, 2007


      We ended up throwing out what we didn't force down. I had to double all of the ingedients to match the amount of pasta.

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    Read All Reviews (6)


    Nutritional Facts for Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas

    Serving Size: 1 (195 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 410.6
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 6.1 g
    Cholesterol 52.9 mg
    Sodium 337.1 mg
    Total Carbohydrate 50.7 g
    Dietary Fiber 3.8 g
    Sugars 4.2 g
    Protein 17.9 g

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