1 tablespoons 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 to taste
1/2 cup grated Fontina cheese
1/4 cup seasoned bread crumbs
Preheat oven to 400 degrees. Bring a large pot of salted water to a boil. Stir in the pasta and bring the water back to a boil. Boil 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 preheated 400 degree oven for 10 to 15 minutes until the cheese has melted and the bread crumbs have turned a golden brown.
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