Best Wagon Wheel Pasta Plate 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 WHEEL PASTA SALAD



Wagon Wheel Pasta Salad image

Summertime gatherings aren't complete without a refreshing pasta salad. This tasty version features a mayonnaise and picante dressing. It may become one of your favorite side dishes for tacos, too! -Kathryn Donahey, Oil City, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 11

3 cups uncooked wagon wheel pasta or elbow macaroni
1 can (16 ounces) kidney beans, rinsed and drained
1 cup cubed cheddar cheese
1 cup halved cherry tomatoes
1 small green pepper, julienned
1 small sweet red pepper, julienned
1/2 cup thinly sliced green onions
1 cup mayonnaise
1/2 cup picante sauce
1 teaspoon salt
1 teaspoon ground cumin

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.

Nutrition Facts : Calories 207 calories, Fat 13g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 374mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.

SOUTHWESTERN WAGON WHEELS



Southwestern Wagon Wheels image

I used to have the luxury of time, which allowed me to cook from scratch. But after a husband and child, I'm sure glad I saved my "convenience" recipes, like this this super easy pasta dinner. -Ramona Rasas-Satinskas, Hockessin, Delaware

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 8

4 cups uncooked wagon wheel pasta
1 pound lean ground beef (90% lean)
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 cup medium salsa
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried oregano
1/2 cup sour cream
1/3 cup shredded Monterey Jack cheese

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.

Nutrition Facts :

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 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 PASTA SALAD



Wagon Wheel Pasta Salad image

This salad is simple and makes an adorable and tasty addition to any lunch box.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings (6 cups)

Number Of Ingredients 12

6 ounces wagon wheel pasta
1 heaping cup very small broccoli florets
1/2 cup corn kernels, fresh or frozen
1 small garlic clove, minced
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt and freshly ground black pepper
2 ounces reduced-fat cheddar cheese, shredded
2 ounces thick-sliced ham, cut into small cubes
1 scant cup cherry tomatoes, halved
1 tablespoon chopped parsley (optional)
2 scallions, sliced (optional)

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.

Nutrition Facts : Calories 330 calorie, Fat 15 grams, SaturatedFat 3.5 grams, Cholesterol 15 milligrams, Sodium 490 milligrams, Carbohydrate 39 grams, Fiber 3 grams, Protein 13 grams

WAGON WHEEL PASTA WITH PANCETTA AND PEAS



Wagon Wheel Pasta with Pancetta and Peas image

Provided by Giada De Laurentiis

Time 35m

Yield 6

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.

Nutrition Facts : ServingSize 6

WAGON WHEEL CASSEROLE



Wagon Wheel Casserole image

My ground beef hot dish is a family pleaser. We love the combination of ingredients.-Barbara Hopkins, Lusby, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 8

1 pound lean ground beef (90% lean)
1 pound sliced fresh mushrooms
1 large onion, chopped
8 ounces wagon wheel pasta, cooked and drained
1/3 cup grated Parmesan cheese
1 large green pepper, thinly sliced
1 jar (26 ounces) meatless spaghetti sauce
1 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts :

WHEELY-GOOD PASTA SALAD



Wheely-Good Pasta Salad image

Red pepper pieces accent this yummy side dish, and the pasta wheels really drive the theme home. -Amber Kimmich, Powhatan, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 12 servings.

Number Of Ingredients 6

1 package (16 ounces) wagon wheel pasta
8 ounces cheddar cheese, cut into small cubes
1 medium sweet red pepper, diced
1 can (3.8 ounces) sliced ripe olives, drained
2 teaspoons minced fresh oregano
1 bottle (16 ounces) creamy Parmesan Romano salad dressing

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.

Nutrition Facts : Calories 414 calories, Fat 26g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 571mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 2g fiber), Protein 11g protein.

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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