Recipe: Leftover Pasta Frittata
Pasta frittata rolls off the tongue in the most delightful way — especially when your 4-year-old asks for more. I’ve been making a version of this since my now-first grader was born, and only just realized that pasta frittata is a dish the Italians have known and loved since before I was born.
Looking for a brilliant way to get your kids to eat more eggs or vegetables, or even just a new way to use up extra cooked pasta? Pasta frittata delivers on all three, and makes for a breezy breakfast or weeknight dinner.
A Love Letter to the Leftover Pasta Frittata
Anyone who enjoys the texture of baked ziti, with its crisp edges and soft and chewy center, will immediately understand the appeal of a pasta frittata. Reviving cold leftover pasta with a luscious coating of eggs and cheese does more than just add moisture to the pasta — it improves the flavor and texture with minimal effort.
Here’s how we pasta frittata at my house: In an oven-safe skillet, reheat just about any cooked pasta you’ve got on hand with a little olive oil. You can even sauté some spinach or sliced zucchini in this step if working in more vegetables is one of your personal goals. Coat the pasta and veggies in a little pasta sauce for flavor, then toss in a handful of cherry tomatoes.
Pour in a lovely custard of eggs, half-and-half, and cheese, which will begin to set immediately, creating a tender crisp crust of the frittata. Dinner (or breakfast) will be done with just 20 more minutes in the oven. Cool briefly before serving, or cool completely and serve as grab-and-go slices as your family rushes off to tee-ball or PTA meetings.
Prep time: 10 minutes
Cooking time: 25 minutes
- 6 large
- 1/4 cup
- 1/4 teaspoon
- 2 tablespoons
- 8 ounces
leftover cooked pasta, such as spaghetti, fettuccine, or penne (3 to 4 cups depending on noodle shape)
- 1/2 cup
- 1/2 cup
halved cherry tomatoes
- 1/2 cup
shredded Italian cheese, or a combination of mozzarella and Parmesan cheese
Heat the oven to 375°F. Whisk together the eggs, half-and-half, and salt and set aside.
Warm the olive oil in a 10-inch oven-safe skillet over medium-high heat. When the oil is hot, add the pasta and quickly reheat, tossing to keep the pasta from browning and coating the noodles with the oil. Add the pasta sauce and toss to coat.
Pour the egg mixture into the pan and shake the pan to settle the egg around the pasta. Continue to cook — placing the tomatoes on top and sprinkling with the cheese — until the egg is beginning to set around the edge of the pan, about 5 minutes.
Transfer the frittata to the oven and bake until the egg is set and the cheese is melted, 18 to 20 minutes.
Styling by Ayda Robana