Pasta Frittata
Let’s talk about comfort food with a twist. This Pasta Frittata is your brunch go-to when you’ve got leftover noodles and a craving for something savory, hearty, and just a little extra. With a blend of creamy ricotta, earthy mushrooms, vibrant spinach, and the tangy richness of marinara sauce, this dish turns simple ingredients into a crave-worthy meal.
Whether you’re hosting brunch or need a fridge-clean-out dinner, this recipe delivers. It’s baked, not fried, and loaded with veggies and cheese for maximum flavor. Plus, it’s one of those meals that tastes just as good the next day.
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.
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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!
