Pasta Frittata

This savory Pasta Frittata is packed with cooked pasta, spinach, mushrooms, zucchini, and creamy cheeses. An easy, oven baked brunch or dinner dish ready in 40 minutes.

Course Breakfast

Cuisine American

Keyword Easy Recipes, Easy to Bake, Easy to Make, Frittata, Pasta, Quick and Easy Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 396kcal

Equipment

Ingredients

Let's gather the ingredients!

1½ cups angel hair or spaghetti cooked
4 large eggs
2 cups spinach
1 cup mushrooms sliced
1 medium zucchini diced
½ cup Gruyere grated
1½ cups marinara sauce
1 cup heavy cream
1 cup ricotta cheese divided: 1/2 cup for egg mixture, 1/2 cup for topping
Salt and pepper to taste
Olive oil for cooking

Instructions

Let's Begin!

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!

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.

Nutrition