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!
- 16 ounces wagon wheel macaroni
- 2 tablespoons olive oil
- 1 onion, chopped (about 1 cup)
- 6 slices bacon
- 1 cup chicken broth
- 1 (10 ounce) package frozen peas, thawed
- 8 ounces ricotta cheese
- 1 egg, beaten
- 1 tablespoon dried basil or 1⁄4 cup fresh basil, chopped
- 1 tablespoon dried parsley or 2 tablespoons fresh parsley, chopped
- 1⁄4 cup parmesan cheese
- salt and pepper
- 1⁄2 cup grated Fontina cheese
- 1⁄4 cup seasoned bread crumbs
Directions See How It's Made
- Preheat oven to 400°F
- Bring a large pot of salted water to a boil.
- Boil pasta, uncovered, for about 5 to 6 minutes, stirring occasionally, until the pasta is al dente.
- Remove from heat, drain the pasta, and then return the pasta to the pot.
- Meanwhile, heat the olive oil over medium heat in a heavy skillet.
- Add the onion and sauté until soft and lightly brown, about 3 minutes; remove from heat, and add the onion to the pasta.
- Cook bacon strips in the same skillet until crisp, set on a paper towel to drain.
- Once cool, crumble into small pieces, and add to the pasta.
- Add the chicken broth, peas, ricotta cheese, egg, basil, parsley, parmesan cheese and salt and pepper to the pasta, and stir to combine.
- Transfer pasta to a 7x11 casserole dish.
- 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.