PASTA FRITTATA
This well-seasoned frittata, starring ham, eggs, cheese and pasta, is always popular on a buffet. It bakes up a lovely golden brown and slices like a dream. Folks can bring their appetites when this dish is served and walk away satisfied! - Penny McBride Decatur, Illinois
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In an ovenproof skillet, saute onion in oil. Add ham and garlic; saute 1 minute longer. Remove and set aside. In a large bowl, whisk the eggs and egg whites. Add cheese, parsley and seasonings. Add the ham mixture and pasta., Coat the same skillet with cooking spray if necessary. Add pasta mixture. Cover and cook over medium heat for 3 minutes. Uncover. Bake at 400° for 13 minutes or until set. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 301 calories, Fat 15g fat (5g saturated fat), Cholesterol 251mg cholesterol, Sodium 1107mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein.
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
EGG PASTA FRITTATA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Bring a large pot of water to a boil and salt it. Add pasta and cook 6 minutes -- to a chewy al dente. Pasta will continue to cook in frittata. Drain and reserve.
- Heat a large nonstick skillet with oven safe handle over medium high heat. If all of your skillets have rubber handles, cover handle tightly in foil to protect it. Add oil and butter and melt together. Add cream and reduce for about 3 minutes. Add cheese and nutmeg, salt and pepper. Toss sauce with cooked pasta to coat. Add parsley and beaten eggs to the skillet and stir gently to combine. Allow the eggs to set up on the bottom of the pan and become firm. Transfer pan to hot oven and bake 10 minutes, until golden. Serve from the pan or transfer to a platter. Serve hot or cold, cutting frittata into wedges and serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
LEFTOVER PASTA FRITTATA
This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
- Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
- Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.
PASTA FRITTATA
Provided by Food Network
Time 1h5m
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a saute pan and over a high heat, add the olive oil, fresh garlic, red and green peppers, mushrooms, salt, and pepper. Let the mixture cook until vegetables are slightly softened, and then add the spinach and ham and let simmer for 5 minutes. Strain the mixture well and add it to a slightly greased 13- by 9-inch baking pan.
- In a separate bowl combine the eggs and half-and-half, and mix well with a wire whisk. Add the combination to the baking pan along with the Parmesan, mozzarella, fresh basil, and spaghetti. Mix all the ingredients together gently.
- Preheat the oven to 350 degrees F. Place the baking pan in the middle rack and cook for 25 to 30 minutes. Then remove the pan from the oven and let it stand for 5 minutes. Garnish the pasta frittata with Parmesan and fresh parsley and serve.
THYME PASTA FRITTATA
Provided by Giada De Laurentiis
Categories main-dish
Time 19m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper.
- In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes
- Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature.
PEA & PASTA FRITTATA
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well - pack into lunchboxes for the next day
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
- Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
Nutrition Facts : Calories 597 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
PASTA FRITTATA
This is an excellent way to use up those leftover spaghetti noodles (you know you all make too many noodles on spaghetti night, don't deny it :) I also had some leftover bacon in the fridge when I created this dish, so I added that too. This meal can be for breakfast, brunch, lunch or dinner!! Have some fun with it by adding whatever else you want...maybe some chopped spinach, grated carrots, chopped broccoli, top with some salsa before serving....the possibilities are endless!!
Provided by DoubleAs Mom
Categories Breakfast
Time 35m
Yield 1 frittata, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In heavy skillet over medium heat, heat olive oil.
- Add green bell pepper, onion and garlic; cook over medium heat until tender.
- Meanwhile, in large bowl, beat together eggs with milk, 1/3 cup Parmesan cheese, salt, pepper, basil and oregano.
- Add pasta to egg mixture and stir gently.
- Add egg mixture to skillet; arrange pasta in an even layer.
- Cook egg mixture over medium heat, lifting sides occasionally to let uncooked egg flow underneath. When egg mixture is almost set but still very moist, after about 5-8 minutes, top with diced tomatoes, bacon, and muenster or swiss cheese.
- If using a pan that is not oven safe, cover the handle with heavy duty aluminum foil.
- Place pan in the oven, and cook for 10-12 minutes until frittata is puffed, set, and beginning to turn golden brown. Remove from oven and let sit for 5 minutes.
- Cut into wedges; serve immediately.
- Serves 6.
Nutrition Facts : Calories 260.7, Fat 17.2, SaturatedFat 7, Cholesterol 210.4, Sodium 475.1, Carbohydrate 11.4, Fiber 1.2, Sugar 1.9, Protein 15
PASTA FRITTATA
This can be put together, refrigerated, and baked later. Let it get to room temperature, before placing it in oven. Cut in to squares to serve. Great dish for luncheon, or late night supper.
Provided by weekend cooker
Categories Cheese
Time 35m
Yield 6-8 plates, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute onion and both peppers in margarine over medium heat for 5 minutes, but do not brown.
- In a large bowl, combine onion-pepper mixture and spaghetti and toss. Add mozzarella cheese and toss.
- In a separate bowl, beat eggs, milk, parmesan cheese, basil, oregeno, seasoned salt, and pepper.
- Add spaghetti mixture and pour into buttered 9x13 inch baking dish.
- Cover with foil and bake at 375 degrees for 15-20 minutes.
- Uncover and make sure eggs are set. If not, bake 2-3 minutes longer.
LINGUINE AND PROSCIUTTO FRITTATAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander. While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
- Preheat the oven to 375 degrees F. Grease the muffin tin.
- In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
- Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
PASTA FRITTATA WITH MUSHROOMS
Leftover pasta has never tasted so good! It is so good in fact, you may find yourself making extra pasta just to make this dish! The cool thing about this recipe is that the Frittata can be made ahead of time! It can sit at room temperature for about 3 hours before serving! Original recipe is by Mark Strausman, author of The Campagna Table.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a medium skillet, melt butter along with 2 tablespoons of olive oil over moderately high heat. Add the garlic and saute for about 30 seconds. Add mushrooms and continue stirring for about 2 minutes. Add onion and cook until softened, about 5 minutes.
- Transfer mixture to a large bowl and add the spaghetti in tomato sauce, prosciutto or other dried cured ham product, cream and 1/4 cup of the Parmesan. Season with salt and pepper. Add the lightly beaten eggs and toss the mixture until it is evenly distributed. .
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof or cast iron skillet until shimmering. Swirl to coat sides and pour in the frittata mixture, spreading it evenly. Cook over moderately high heat until the frittata is barely set on the bottom, about 3 minutes. Sprinkle the remaining 1/4 cup of Parmesan over the top.
- Place the skillet in the preheated oven and bake for about 30 minutes, or until it is firm in the center and cooked through.
- Remove from oven and run a knife around the edge of the pan to loosen the frittata from the sides. Place a large round plate or platter over the top of the pan and flip the skillet and platter. Use oven mitts as the skillet will be hot. Serve it cut into wedges, hot or at room temperature.
SPAGHETTI FRITTATA FROM LEFTOVERS
An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well.
Provided by Inge 1505
Categories Savory Pies
Time 45m
Yield 8 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 525, Fat 12.3, SaturatedFat 3, Cholesterol 213.7, Sodium 659.9, Carbohydrate 79.6, Fiber 5.5, Sugar 11.4, Protein 22.5
PASTA FRITTATA - RACHAEL RAY
Make and share this Pasta Frittata - Rachael Ray recipe from Food.com.
Provided by bricookie55
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F In a large bowl, beat the eggs. Stir in the mozzarella, tomatoes, basil, and parmesan; season with salt and pepper.
- In a large, oven-proof skillet, heat the olive oil over medium heat. Add the pasta and cook for 1 minute.
- Pour in the egg mixture and cook until the edges begin to harden. Using a spoon or spatula, draw the cooked egg edges toward the center of the pan, letting the raw egg run to the edges of the pan.
- Continue unti the frittata is almost set, but still a little runny in the middle, about 4 minutes. Transfer to the oven to finish cooking, about 10 minutes. Remove from the oven and let sit for 5 minutes.
- Using a rubber spatula, loosen the edges of the frittata. Cut into wedges; serve hot or at room temperature.
Nutrition Facts : Calories 320.1, Fat 22.3, SaturatedFat 7.6, Cholesterol 392.4, Sodium 353.4, Carbohydrate 10.4, Fiber 1.8, Sugar 1, Protein 19.2
More about "pasta frittata recipes"
HOW TO MAKE THE BEST PASTA FRITTATA - ITALIAN FOOD FAST
From italianfoodfast.com
5/5 (5)Servings 4Cuisine Italian, MediterraneanCategory Main Course, Pasta
- In a large bowl, place the eggs, chopped ham, chopped cheese, grated parmesan, and the spinach, season slightly and mix well.
- Pour the egg mix in on top of the pasta, spreading evenly the ingredients, cook for a few minutes.
BEST SPAGHETTI FRITTATA RECIPE - DELISH.COM
From delish.com
THE BREAKFAST QUEEN INA PINKNEY’S PASTA FRITTATA - BETTER
From better.net
LEFTOVER PASTA FRITTATA - JUST A TASTE
From justataste.com
PASTA A FRITTATA: ITALIAN FRIED PASTA - YOUR GUARDIAN CHEF
From yourguardianchef.com
GENNARO'S PASTA FRITTATA | PASTA RECIPE | JAMIE OLIVER
From jamieoliver.com
OUR 12 BEST FRITTATA RECIPES | ALLRECIPES
From allrecipes.com
EASY 30-MIN PASTA FRITTATA W/SAUSAGE AND PARMESAN -THE FOOD …
From thefoodcharlatan.com
EASY PASTA FRITTATA | KITCHN
From thekitchn.com
HOW TO MAKE FRITTATA | ALLRECIPES
From allrecipes.com
PASTA FRITTATA RECIPE - FOOD REPUBLIC
From foodrepublic.com
SPAGHETTI FRITTATA RECIPE | MARTHA STEWART
From marthastewart.com
PASTA FRITTATA | RICARDO
From ricardocuisine.com
PASTA FRITTATA PIZZA | RICARDO
From ricardocuisine.com
LEFTOVER PASTA? MAKE A FRITTATA! - KITCHN
From thekitchn.com
FRITTATA DI PASTA – DAVID ROCCO
From davidrocco.com
LEFTOVER PASTA FRITTATA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
PASTA FRITTATA WITH MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
PASTA FRITTATA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTA FRITTATA — MARK BITTMAN
From markbittman.com
PASTA FRITTATA RECIPE - BBC FOOD
From bbc.co.uk
SPAGHETTI FRITTATA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
STOVETOP SPANISH PASTA FRITTATA - PASTA DE TORTILLA | ALL THAT'S JAS
From all-thats-jas.com
CHEESY PASTA FRITTATA | TASTEMADE
From tastemade.com
LEFTOVER PASTA FRITTATA | TASTEMADE
From tastemade.com
PASTA FRITTATA (OR THE BEST EXCUSE TO GO OVERBOARD WITH …
From lacucinaitaliana.com
EASY 20-MINUTE LEFTOVER PASTA FRITTATA WITH RADICCHIO SALAD
From foodnetwork.ca
SPAGHETTI FRITTATA RECIPE | EATINGWELL
From eatingwell.com
10 AMAZING FRITTATA RECIPES - THE SPRUCE EATS
From thespruceeats.com
PASTA FRITTATA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
VEGAN PASTA FRITTATA - MY QUIET KITCHEN
From myquietkitchen.com
SPAGHETTI FRITTATA - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA FRITTATA: ITALIAN FOOD RECIPE | SANPELLEGRINO
From sanpellegrino.com
EGG RECIPES: HUEVOS RANCHEROS, PASTA, PLANTAINS AND FRITTATA RECIPES ...
From independent.co.uk
PASTA FRITTATA MUFFINS - WHAT TO DO WITH LEFTOVER PASTA
From momfoodie.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breakfast #lunch #eggs-dairy #pasta #cheese #eggs #dietary #low-carb #inexpensive #low-in-something #pasta-rice-and-grains #spaghetti #brunch
You'll also love