Wagon Wheel Pasta With Ricotta Cheese, Bacon, and Peas |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Not sure where I got this! But it's a filling (light on the meat) meal. Ingredients:
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:
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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