Frittata di Pasta | Pasta Frittata
I always make extra pasta, knowing I will recreate it a day or two later. One of my husband’s favorite dinners is leftover pasta frittata, which is so quick and easy; it is almost embarrassing. This frittata is also delicious cold! Either way, you can’t wrong, and be sure to serve it with a glass of Madonna Nera Rosso di Montalcino.
Receipt Date: September 15, 2020
Difficulty: Easy
Measurements: Imperial (US)
See ingredients, directions and pairings.
Ingredients
Leftover Pasta
8 Eggs
1/4 cup Parmesan Cheese, grated
1/4 cup Mozzarella Cheese, shredded
Pinch of Sea Salt
Pinch of Red Chili Pepper Flakes
Directions
Preheat oven to 400 degrees.
In a large bowl, beat 8 eggs with a pinch of sea salt and red chili pepper flakes.
Stir in the leftover pasta.
Pour into a greased nonstick baking dish or springform pan.
Use a spatula to even out the top.
Top with a sprinkle of Parmesan and shredded mozzarella.
Bake until golden brown and bubbly on top, about 20 minutes.
Let the frittata rest for a few minutes before cutting.
Refrigerate any leftovers, as they are delicious cold!
Additional Pairings
Our Sparkling Wine Collection
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