Covered Wagon Wheel Pasta Recipes

WAGON TRAIN PASTA

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.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 425 degrees F. Place six 6-ounce ramekins on a baking sheet.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, then drain.
• Meanwhile, toss the American cheese and pepper jack in a medium saucepan. Add the evaporated milk and some salt and pepper and cook over medium heat, stirring, until smooth and just bubbling. Add hot sauce and season to taste. Stir the cooked pasta into the cheese sauce to coat and divide the macaroni and cheese evenly among the ramekins. Sprinkle the cracker crumbs on top, then bake until the sauce is bubbling and the crackers are golden brown, about 7 minutes.

SOUTHWESTERN WAGON WHEELS

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through., Drain pasta; serve with sauce mixture. Sprinkle with cheese.

WAGON WHEEL PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, beans, cheese, tomatoes, peppers and onions., In a small bowl, combine the mayonnaise, picante sauce, salt and cumin; pour over salad and toss to coat. Cover and refrigerate for 2 hours before serving.

WAGON WHEEL PASTA WITH PANCETTA AND PEAS

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 PASTA SALAD

Steps:

• Bring a medium pot of water to a boil. Add the pasta and cook according to package directions. About 30 seconds before the pasta is done, add the broccoli florets and corn kernels. Cook for 30 seconds and then drain into a colander. Run cold water over the pasta to stop the cooking. Keep the pasta draining in the colander while you make the dressing.
• Whisk together the garlic, red wine vinegar, olive oil, 1/2 teaspoon salt, and a few grinds of black pepper.
• Add the well-drained pasta, broccoli, and corn to the bowl, along with the ham, cheese, tomatoes, parsley and scallions, if using. Toss together. Refrigerate in an airtight container for up to 5 days.

WAGON WHEEL WESTERN BBQ MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Bring a large pot of water to a boil and season with a generous amount of salt. Boil the pasta until al dente, 2 to 3 minutes less than the package instructions.
• Meanwhile, in a large pot over medium heat, add the evaporated milk and Dijon and whisk together. Bring to a simmer. Toss the Cheddar, shelf-stable cheese and cornstarch together in a bowl until totally coated. Stir into the sauce cheese and heat, stirring constantly, until the cheese is melted and the sauce is silky and smooth, about 5 minutes.
• Drain the pasta, then add to the cheese sauce and stir to coat. Transfer to the prepared baking dish.
• Sprinkle an even layer of the mozzarella over the top. Drizzle the barbecue sauce over the cheese, and top with a thick layer of crumbled potato chips.
• Bake, uncovered, until gooey and bubbling, 30 to 35 minutes. Serve hot.

PASTA WHEELS AND CHEESE

Steps:

• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.
• Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.
• Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.
• Stir cheese sauce into the pasta, and serve immediately.

WHEELY-GOOD PASTA SALAD

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

WAGON WHEELS WITH SUN-DRIED TOMATO SAUCE

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.

WAGON WHEEL SUPPER

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.

COVERED WAGON WHEEL PASTA

Steps:

• Bring water to boil in large saucepan. Add all remaining ingredients except cheese; stir.
• Return to boil; simmer on medium-low heat 12 to 15 min. or until pasta is tender and water is absorbed.
• Remove from heat. Add cheese; stir until melted.

WAGON WHEEL PASTA BAKE

Steps:

• Cook pasta for about 1-2 minutes less than called for on the package directions. You want it to be slightly under-cooked so that it doesn't become mushy when you bake it in the oven later.
• Meanwhile, in a large bowl, beat the eggs, 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 marinara sauce.
• Drain pasta; place in a large bowl. Add beef mixture; sprinkle with 1 cup mozzarella cheese. Toss until pasta is well coated.
• Pour pasta mixture into a 13x9-inch baking dish (or into two 8-inch square baking dishes). Top with remaining 1 cup of mozzarella cheese.
• Cover and bake at 350 degrees F for approximately 25-30 minutes. Remove cover and bake for an additional 5 minutes, or until top browns and pasta is heated through.
• Serve with additional Parmesan cheese on top, if desired.

WAGON WHEEL CASSEROLE

Steps:

• In a large nonstick skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. In a shallow 3-qt. baking dish coated with cooking spray, toss pasta, Parmesan cheese, green pepper, spaghetti sauce and beef mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.