Pasta Frittata
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This Pasta Frittata recipe is a delicious way to use up leftover pasta or a good excuse to cook some. A rich, custardy blend of eggs and ricotta brings together the pasta, cheeses, bacon, and sautéed kale, creating a savory casserole that bakes up golden and beautiful. This hearty baked frittata is equally at home on the brunch table or as an easy weeknight dinner.
Why This Recipe is a Keeper!
Pasta Frittata is an Italian classic that transforms leftover pasta into a hearty, cheesy, sliceable dish that the whole family will love! Crisp around the edges, tender in the center, and endlessly adaptable, this Pasta Frittata is a cook’s best friend.
I used spaghetti, but use whatever pasta you have on hand. Savory ingredients like bacon and smoked mozzarella make this pasta frittata feel more substantial, and sautéed kale adds a pop of color and freshness.
This pasta frittata recipe is:
- Delicious! This baked frittata recipe is packed with flavor, thanks to the crispy bacon, rich cheeses, and kale.
- Customizable! Easy to adjust to your personal preference. Swap out the kale for Swiss chard, broccoli rabe, beet greens, or spinach, add sautéed onions, pancetta, sausage, olives, roasted vegetables, or fresh herbs.
- Quick and convenient! It’s the perfect, easy weeknight meal that makes great leftovers. It reheats beautifully; however, Italians often enjoy a frittata at room temperature or even cold, so you might find it unnecessary to reheat at all!
It’s also comforting, economical, and precisely the kind of recipe that proves good cooking doesn’t have to be complicated!
How to Make Pasta Frittata:
Recipe Ingredients:
Here’s everything you’ll need to make this pasta frittata recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Bacon: Six slices of bacon add a smoky, savory depth. Ham or sausage can also be used. To avoid pork, turkey, or beef products can be used instead. For a plant-based option, you can substitute cooked, crumbled plant-based bacon, smoked tofu, or sautéed mushrooms.
- Spaghetti: While I used spaghetti noodles here, other types of leftover pasta can work as well. Longer types of pasta tend to work better, such as linguini or fettuccine, because they act as a sort of “net” that holds the filling together.
- Green Kale: The sautéed kale adds a pop of color and a fresh, earthy flavor to the dish. If you don’t have or like kale, you can substitute other sturdy greens like broccoli rabe or Swiss chard. If using kale, be sure to remove the tough stems.
- Ricotta Cheese: Ricotta is combined with the eggs to make the custardy filling. Choose the fat content that suits your preference; part-skim ricotta will reduce richness, while whole-milk ricotta adds more creaminess. Use a good Italian brand of ricotta cheese.
- Smoked Mozzarella: Smoked mozzarella adds a rich, smoky flavor and melts beautifully. You can substitute regular mozzarella for a milder taste, or another melting cheese like provolone or fontina. To keep the smoky flavor, smoked Gouda can be substituted.
- Crushed Red Pepper Flakes: Adds a spicy kick to the dish. If you prefer less heat, you can omit or reduce the amount.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Lightly oil a 13 x 9-inch baking dish with some of the olive oil.
- Bring a large pot of water to a boil, add salt, and cook the pasta until al dente. Drain in a colander, and immediately rinse with cold water, drain again, and toss with a tablespoon of olive oil. Set aside.
- Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the kale (or the green you’re using) and cook, tossing with tongs, until just wilted, about 2 to 3 minutes.
- Add the garlic …
- … and stir. Let cool. Drain off any excess liquid.
- Beat eggs in a large bowl.
- Add ricotta and beat until fairly smooth.
- Add the cooked spaghetti, kale, black pepper to taste, 1 cup shredded smoked cheese, 1/2 cup Parmesan, bacon, crushed red pepper flakes, and 1/2 teaspoon salt …
- … and mix well.
- Transfer to the prepared baking dish. Top with the remaining cheeses.
- Bake for 25 to 35 minutes, or until heated through and the spaghetti is starting to brown in places. Cut into squares and serve.
Chef Tips and Tricks:
- Cool the cooked pasta well under cold running water first so it doesn’t scramble the eggs. Drain it well so the pasta frittata is not watery.
- Pasta absorbs seasoning, so season it and the custard generously.
- Bake until just set. The center should be firm but still slightly tender.
- Endlessly adaptable, think sautéed onions, garlic, pancetta, sausage, olives, roasted vegetables, or fresh herbs. However, avoid packing in so many add-ins that the pasta frittata won’t bind together.
Recipe FAQs:
Absolutely! Leftover pasta is convenient and a great way to avoid food waste, but you can also cook fresh pasta for this recipe. Just be sure to cool the freshly cooked pasta by rinsing it under cold water and draining it well before mixing it with the eggs. This prevents the hot pasta from scrambling the eggs.
Yes! Pasta frittata reheats beautifully and makes an excellent lunch option. In Italy, it’s often enjoyed at room temperature or even cold.
Yes, other types of pasta will work as well, so feel free to use what you have. Longer types of pasta, such as linguini or fettuccine, tend to work better because they create a “net” that holds the filling together.
Yes, you can prepare it 1 to 2 days in advance and then refrigerate until you’re ready to bake. When ready to bake, let the frittata sit out at room temperature while the oven preheats, then bake as directed. Keep in mind that if it’s cold, you may need to add a little extra baking time to ensure it’s heated through and set properly.
Yes! After cooking, let it cool completely, then wrap it securely. You can freeze it for up to 3 months. When ready to reheat, thaw it in the refrigerator for 24 to 48 hours, then bake as directed. You may need to add a little extra baking time to ensure it’s heated through.
Serve with:
- Roasted Pepper Salad
- Marinated Tomatoes
- Tuscan Cherry Tomato and White Bean Salad
- Tomato and Onion Salad
More pasta recipes you’ll love!
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Pasta Frittata
Equipment
Ingredients
- 1/4 cup olive oil
- 12 ounces spaghetti, uncooked, or 6 cups cooked pasta
- Salt
- 1 pound green kale, or other greens such as broccoli rabe, Swiss chard, tough stems removed and coarsely chopped
- 3 cloves garlic, minced
- Freshly ground black pepper, to taste
- 6 large eggs
- 1/2 cup ricotta cheese
- 2 cups shredded smoked Mozzarella cheese, divided, or regular Mozzarella
- 3/4 cup freshly grated Parmesan cheese, divided
- 6 slices bacon, cooked and crumbled
- 2 teaspoon crushed red pepper flakes, optional
Instructions
- Preheat oven to 350 degrees. Lightly oil a 13 x 9-inch baking dish with some of the olive oil.
- Bring a large pot of water to a boil, add salt, and cook the pasta until al dente.
- Drain in a colander and immediately rinse with cold water, drain again and toss with a tablespoon of olive oil. Set aside.
- Heat the remaining olive oil in a large sauté pan over medium-high heat. Add the kale (or the green you're using) and cook, tossing with tongs, until just wilted, about 2 to 3 minutes.
- Add the garlic and stir. Let cool. Drain off any excess liquid.
- Beat eggs in a large bowl. Add ricotta and beat until smooth.
- Add the cooked spaghetti, kale, 1 cup shredded smoked cheese, 1/2 cup Parmesan, bacon, crushed red pepper flakes, 1/2 teaspoon salt, and black pepper to taste and mix well.
- Transfer to the prepared baking dish.
- Top with remaining cheeses.
- Bake 25 to 35 minutes or until heated through, and spaghetti is starting to brown in places. Cut into squares and serve.
Notes
- Smoked Gouda can be substituted for Smoked Mozzarella, as can plain mozzarella or other cheeses such as Fontina or Provolone.
- Pancetta, ham, or sausage can be used in place of bacon. To avoid pork, turkey, or beef products can be used instead.
- In place of kale, use broccoli raab, Swiss chard, beet greens, or spinach.
- For a plant-based option, you can substitute cooked, crumbled plant-based bacon, smoked tofu, or sautéed mushrooms.
- Make it your own! Add sauteed onions, sausage, roasted vegetables, or fresh herbs.
- Use cooked, cooled pasta. Warm pasta can scramble the eggs. Leftover pasta straight from the fridge works best; if freshly cooked, rinse under cold water and drain well.
- Pasta absorbs seasoning, so be generous with salt and pepper in the eggs.
- Bake until the center is firm but still slightly tender.
- Make it your own, but avoid packing in so many add-ins that the pasta frittata won’t bind together.
- Can be made 1-2 days ahead. Refrigerate until ready to bake.
- Let it sit out at room temperature while the oven preheats, then bake as directed. You may need to add additional baking time.
- Cool, then wrap securely. Freeze for up to 3 months.
- Thaw in the refrigerator for 24-48 hours, then bake as directed. You may need to add additional baking time.
- If you have leftovers, cut them into squares or rectangles. Place in a small baking dish, drizzle with 1-2 tablespoons water, then reheat covered in a 350-degree oven or toaster oven.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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