Pasta Frittata

Close-up of frittata with wooden spoon lifting a piece out.

4.50 from 2 votes

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 frittata is equally at home on the brunch table or as an easy weeknight dinner.

Prep Time1

Cook Time35

Total Time1 35

Course: Breakfast and Brunch

Cuisine: Italian

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

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

SUBSTITUTIONS:

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.

TIPS:

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.

MAKE AHEAD:

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.

FREEZER-FRIENDLY:

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.

REHEATING LEFTOVERS:

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