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!