Pasta Frittata
As a mom, there are so many weeks where I open the fridge and find a random assortment of leftover veggies staring back at me, just begging to be used before they go bad. This pasta frittata has become my go-to answer for exactly that. I’ve made it over and over with whatever vegetables I happen to have on hand, and every single time, it works.
The trick I’ve landed on after making this so many times is the ratio of cream to marinara. Baked together, they create the perfect sauce that binds everything into one creamy, cohesive dish, instead of a pile of scrambled eggs and vegetables. It’s a small thing, but it makes all the difference.
And as an added bonus, anything with pasta is an automatic hit with my kids, so this one checks every box: it uses up what I’ve got, it’s easy, and everyone actually eats it. I can’t wait for you to try this one!
Before You Get Started
Make sure your pasta is already cooked (leftovers work great here). You’ll also need an oven-safe skillet or cast iron pan, a mixing bowl, and a spatula. Preheat your oven and prep all your veggies ahead of time to make assembly a breeze.
What You’ll Need
Here’s your ingredient checklist:
- 1½ cups cooked angel hair or spaghetti
- 4 large eggs
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1 medium zucchini, diced
- ½ cup grated Gruyere cheese
- 1½ cups marinara sauce
- 1 cup heavy cream
- 1 cup ricotta cheese (divided: ½ cup in the mix, ½ cup for topping)
- Salt and pepper to taste
- Olive oil for greasing the skillet
Let’s Make It
Preheat your oven to 350°F.
In a saucepan, bring the marinara sauce to a low boil, then stir in the heavy cream. Let it simmer for 2 minutes and remove from heat.
In a large mixing bowl, combine the eggs, spinach, mushrooms, zucchini, cooked pasta, Gruyere cheese, ½ cup ricotta, salt, and pepper. Stir well.
Lightly coat an oven-safe skillet with olive oil and pour the frittata mixture into the pan.
Smooth the top with a spatula, then dollop the remaining ricotta over the top.
Bake for 25–30 minutes until the edges are golden and the center is set.
Cool for 5 minutes, then slice and serve warm.
Commonly Asked Questions
Can I use a different type of pasta?
Yes! Any cooked pasta will do — penne, fusilli, or spaghetti all work well.
Can I make it dairy-free?
You can try using dairy-free cream and cheese alternatives, but the texture may change slightly.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I add meat?
Absolutely. Crumbled sausage, bacon, or diced ham would be a great addition.
Pasta Frittata
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F.
- In a medium-sized saucepan, bring the marinara sauce to a boil. Then stir in the heavy cream.
- In a large mixing bowl, combine the eggs, zucchini, spinach, mushrooms, cheese, pasta, 1/2 cup of ricotta, salt, and pepper. Mix until well combined.
- Coat a large oven-safe skillet with olive oil. Pour the mixture into the skillet.
- Bake for 25 to 30 minutes, until the frittata is set and golden.
- Serve hot and enjoy!
Nutrition
Notes
- Use up leftovers: This is the perfect way to use leftover cooked pasta and whatever vegetables need using up, any noodle shape works.
- Baked, not fried: Baking instead of pan-frying means less mess and a more hands-off cook.
- Add meat if you like: Cooked sausage, bacon, or ham are all great additions if you want to make it heartier.
- Dairy-free option: Dairy free cheese and cream alternatives work well if needed.
- Make ahead: Tastes just as good the next day, so it’s a great one to prep in advance.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave.
