Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas

Recipe by WI Cheesehead
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement