Covered Wagon Wheel Pasta Recipes

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DUMP-AND-BAKE WAGON WHEEL PASTA CASSEROLE



Dump-and-Bake Wagon Wheel Pasta Casserole image

With just 3 ingredients and about 5 minutes of prep, this Dump-and-Bake Wagon Wheel Pasta Casserole is an easy and healthy vegetarian dinner that's perfect for busy weeknights!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 7

16 ounces (about 5 cups dry) uncooked mini wheels pasta
3 cups (about 25.5 ounces) marinara sauce
3 cups water
1 teaspoon salt
¼ cup chopped fresh basil (optional)
2 cups grated mozzarella cheese
Optional garnish: grated Parmesan cheese; chopped fresh parsley or basil

Steps:

  • Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish (or two 8-inch square baking dishes) with cooking spray.
  • In the prepared dish (or in a separate bowl), stir together dry (uncooked) pasta, marinara sauce, water, salt and basil (if using). Cover tightly with foil.
  • Bake (covered) for 25 minutes.
  • Remove dish from oven, take off cover, and give the pasta a stir. At this point it should be almost done, but still a bit firm ("al dente").
  • Sprinkle the grated mozzarella cheese over the top of the casserole. Return the dish to the oven (uncovered) for an additional 5-10 minutes -- or just until the cheese is melted and the pasta is tender.
  • Garnish with optional grated Parmesan cheese and fresh herbs, if desired.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 317 kcal, Carbohydrate 48 g, Protein 15 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 964 mg, Fiber 3 g, Sugar 5 g

WAGON TRAIN PASTA



Wagon Train Pasta image

Our three kids just love the fun wagon wheel shapes in this easy recipe. The mildly seasoned sauce is something that even the pickiest eaters enjoy. For variety, try it with Italian sausage instead of ground beef. -Janine Freeman, Blaine, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 10

3 cups uncooked wagon wheel pasta
1 large egg
1/2 teaspoon salt
1/8 teaspoon minced garlic
1/8 teaspoon coarsely ground pepper
1/2 pound ground beef
2 tablespoons grated Parmesan cheese
2 tablespoons seasoned bread crumbs
1-1/2 cups meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large bowl, beat the egg, salt, garlic and pepper. Add beef and mix well. Sprinkle with Parmesan cheese and bread crumbs; mix gently. , Crumble beef mixture into a large skillet. Cook over medium-high heat until meat is no longer pink; drain. Stir in the spaghetti sauce. Reduce heat; cover and simmer for 2-4 minutes or until heated through. , Drain pasta; place in a serving bowl. Add beef mixture; sprinkle with 1/2 cup mozzarella cheese. Toss until pasta is well coated and cheese is melted. Sprinkle with remaining mozzarella.

Nutrition Facts : Calories 363 calories, Fat 11g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 777mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein.

WAGON WHEELS WITH SUN-DRIED TOMATO SAUCE



Wagon Wheels With Sun-Dried Tomato Sauce image

Provided by Marian Burros

Categories     easy, pastas, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

8 ounces whole onion or 7 ounces chopped (ready-cut) onion
1 teaspoon olive oil
1 large clove garlic
2 cups very hot tap water
1 cup sun-dried tomato halves (not marinated)
8 ounces wagon wheel pasta
1 tablespoon chopped parsley
1 tablespoon fresh oregano
2 teaspoons lemon juice
4 tablespoons Parmigiano Reggiano

Steps:

  • Bring water to boil in covered pot for pasta.
  • Chop whole onion and saute in hot oil in nonstick skillet until onion is soft. Meanwhile, with food processor on, drop garlic through feed tube and mince.
  • Combine 1/2 cup of the tap water, as hot as possible, with sun-dried tomatoes, and add to food processor. Process to puree tomatoes. Add remaining 1 1/2 cups of water, and continue to process to combine. Add tomato mixture to skillet and bring to boil. Reduce heat, and continue to simmer to thicken slightly.
  • Cook wagon wheels according to package directions.
  • Chop parsley and oregano, and add to sauce with lemon juice. Simmer over low heat.
  • Grate cheese. When pasta is ready, drain and serve with tomato sauce, sprinkled with cheese.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 5 grams, Carbohydrate 102 grams, Fat 12 grams, Fiber 8 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 417 milligrams, Sugar 10 grams

WAGON WHEEL PASTA WITH PANCETTA AND PEAS



Wagon Wheel Pasta with Pancetta and Peas image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound wagon wheel-shaped pasta (rotelle)
1 tablespoon olive oil, plus 1/4 cup
8 ounces pancetta, finely diced
1 large or 2 small shallots, chopped
1/2 cup low-sodium chicken broth
1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
1 1/2 cups (9 ounces) shelled edamame peas
1 cup frozen petite peas, thawed
1 cup finely grated Parmesan
1 teaspoon kosher salt
1/4 cup chopped fresh mint leaves

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve 1 cup of the pasta water.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate. Add the shallots to the pan and cook until soft, 2 to 3 minutes. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the snap peas and simmer until tender, about 2 minutes. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce. Transfer to a large bowl and serve.

WAGON WHEEL SUPPER



Wagon Wheel Supper image

Kids will really enjoy this cheesy pasta dish souped up with corn and beef; it's perfect for a chilly spring night.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1/2 pound uncooked wagon wheel pasta
1 pound ground beef
1/2 cup chopped onion
1-3/4 cups water
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8-3/4 ounces) whole kernel corn, drained
1 envelope spaghetti sauce mix
1/8 teaspoon pepper
4 ounces sliced Colby cheese, cut into strips

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the water, soup, corn, spaghetti sauce mix and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. , Drain pasta; stir into beef mixture. Top with cheese; cook and stir for 2 minutes or until cheese is melted.

Nutrition Facts :

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