Italian Pasta frittata is a clever dish that turns leftover noodles into a delicious meal. It's quick to make and perfect for breakfast, lunch, or dinner. Plus, it's a great way to get kids to eat more eggs and veggies.
This Italian-inspired dish combines pasta, eggs, and cheese for a satisfying meal. You can whip it up in about 35 minutes, making it perfect for busy weeknights.
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🗝️ Recipe's key points
- Using leftover pasta makes this dish quick to prepare and helps reduce food waste.
- The combination of eggs, pasta, and cheese creates a satisfying and filling meal.
- Adding cherry tomatoes and marinara sauce brings extra flavor and a serving of vegetables.
- Baking the frittata in the oven after stovetop cooking ensures it's fully set and nicely browned on top.
Pasta frittata is a versatile and simple dish that transforms leftover pasta into a delicious meal. With its crispy edges, cheesy top, and hearty texture, it's a crowd-pleaser that works for any time of day.
🛒 Ingredients
This is an overview of the Frittata di Pasta's ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Eggs - The main ingredient that binds everything together. Use large eggs for the best results.
- Leftover pasta - Any type works well, such as spaghetti, fettuccine, or penne. This recipe is a great way to use up day-old pasta.
- Half-and-half - Adds richness to the eggs. You can substitute with whole milk if preferred.
- Olive oil - Used for reheating the pasta and creating a non-stick surface in the pan.
- Marinara sauce - Adds flavor and moisture to the frittata. Use your favorite store-bought or homemade version.
- Cherry tomatoes - Provide bursts of freshness and acidity. You can substitute with diced regular tomatoes if needed.
- Italian cheese - A mix of mozzarella and Parmesan works well, but feel free to use any melting cheese you like.
- Oven-safe skillet - Essential for moving the frittata from stovetop to oven. A 10-inch skillet is ideal for this recipe.
🗒 Instructions
This is an overview of the Italian Pasta Frittata's instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat your oven to 375°F (190°C). In a large bowl, add eggs, half-and-half, and kosher salt.
- Whisk the egg mixture until well combined and set aside.
- Heat 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium-high heat.
- Once the oil is hot, add 8 ounces (about 3-4 cups) of leftover cooked pasta to the skillet. Toss the pasta quickly to reheat it and coat it with oil.
- Add marinara sauce to the pasta.
- Toss marinara and pasta to coat evenly.
- Pour the egg mixture into the pan. Gently shake the pan to help the eggs settle around the pasta.
- Continue cooking on the stovetop until the eggs begin to set around the edges of the pan, about 5 minutes. While the eggs are setting, place the halved cherry tomatoes on top of the frittata.
- Sprinkle shredded Italian cheese (or a mix of mozzarella and Parmesan) over the top.
- Transfer the skillet to the preheated oven and bake for 18-20 minutes, or until the eggs are fully set and the cheese is melted and slightly golden.
🥫 Storage
Store leftover frittata di pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30-45 seconds or in a skillet over medium heat for a crispier result.
To freeze, cool completely, slice, and wrap individual pieces in plastic wrap. Store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. For best quality, don't refreeze after thawing.
📚 Variations
- Add 1 cup of chopped spinach or kale to the pasta before adding the egg mixture for a nutritious boost of greens.
- Mix in ½ cup of diced bell peppers and ¼ cup of sliced black olives for a colorful Mediterranean twist.
- Substitute the marinara sauce with ½ cup of pesto for a fresh, herby flavor.
- Stir in ½ cup of cooked, crumbled bacon or diced ham for a meaty version that's perfect for brunch.
👩🏻🍳 Tips
- Use leftover pasta that's been stored in the refrigerator, as it tends to hold its shape better in the frittata.
- Don't overmix the eggs when adding them to the pasta. A gentle shake of the pan is enough to distribute them evenly.
- Ensure your skillet is oven-safe before transferring it to the oven. A well-seasoned cast iron pan works great for this recipe.
- Let the frittata rest for a few minutes after baking. This makes it easier to slice and helps the flavors settle.
- Feel free to adjust the cheese amount based on your preference. More cheese will result in a richer, gooier frittata.
🤔 FAQs
A frittata is cooked slowly and finished in the oven, while an omelet is cooked quickly on the stovetop and folded over.
A frittata is made of eggs, cheese, vegetables, and sometimes meat or pasta, all mixed together and cooked in a pan.
A quiche has a pastry crust and a custard filling, while a frittata has no crust and is firmer in texture.
The spongy texture in a frittata is created by incorporating air into the eggs during whisking. For a light, fluffy texture, whisk the eggs well before adding them to the pan.
Melting cheeses like mozzarella, cheddar, or Gruyère work well. Parmesan is also great for added flavor. Use a combination of different cheeses for best results.
A 10-inch oven-safe non-stick skillet or well-seasoned cast iron pan is ideal for even cooking and easy release.
📗 Related Recipes
Looking for more great egg dishes? Try our Smoked Salmon Breakfast Casserole, Italian Sausage Strata, Spicy Eggs In Purgatory - Italian Dish Uova Piccante In Purgatorio, or Egg Muffin Cups.
If you're as big a fan of spaghetti as I am, you'll love Million Dollar Spaghetti Alfredo, Classic Roman Spaghetti Alla Carbonara, and Spicy Chicken Spaghetti.
For more brunch dishes, try Cheesy Sausage Balls, Brioche French Toast, or Raspberry Cream Cheese Coffee Cake.
🍽 What to serve with Pasta Frittata
A green salad like Arugula Salad goes great with pasta frittata. It's light and fresh, which balances out the hearty frittata.
Bread is always a good choice. Grab some crusty bread or make some Garlic Cheesy Bread. It's perfect for scooping up any leftover bits on your plate.
If you're having this for brunch, add some fruit on the side. It's a nice sweet touch that goes well with the savory frittata.
For dinner, try some roasted veggies. Lemon Garlic Asparagus with Parmesan or Oven Baked Zucchini work well. They add some nice crunch and flavor to your meal.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- 10-inch oven-safe skillet
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Cheese grater
- Spatula or wooden spoon
- Oven mitts
📞 Chiacchierata (chat)
So here’s the thing, amici… I had a big ol’ bowl of leftover pasta in the fridge, and I was this close to tossing it. I know, I know. But something inside me just couldn’t do it. Probably my guilty conscience—and definitely the voice of my Mamma and Papà shouting from heaven, “Che peccato! Non si butta via il cibo buono!” (“What a shame! You don’t throw away good food!”)
So I did what any thrifty, food-loving Italian would do—I turned those leftovers into a Frittata di Pasta. And, oh my goodness, I'm glad I did. It’s crispy on the edges, cheesy in the middle, and saucy in all the right ways. Just five ingredients and a skillet, and you’ve got a whole new meal on the table.
Whether it’s brunch, lunch, or a quick weeknight dinner, this little frittata has your back. And next time you’ve got extra pasta, I hope you’ll give this Italian Pasta Frittata a try—and think of my Mamma and Papà smiling down, proud of every bite.
Buon appetito, sempre. And don't forget: leftovers have stories too. 💛🇮🇹
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
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📖 Recipe
Pasta Frittata
Ingredients
- 6 large eggs
- ¼ cup half-and-half
- ¼ teaspoon kosher salt
- 2 tablespoons olive oil
- 8 ounces of leftover cooked pasta such as spaghetti, fettuccine, or penne (3 to 4 cups, depending on noodle shape)
- ½ cup marinara sauce
- ½ cup halved cherry tomatoes
- ½ cup shredded Italian cheese or a combination of mozzarella and Parmesan cheese
Instructions
- Heat the oven to 375°F. Whisk together the eggs, half-and-half, and salt and set aside.
- Warm the olive oil in a 10-inch oven-safe skillet over medium-high heat. When the oil is hot, add the pasta and quickly reheat, tossing to keep the pasta from browning and coating the noodles with the oil. Add the pasta sauce and toss to coat.
- Pour the egg mixture into the pan and shake the pan to settle the egg around the pasta. Continue to cook — placing the tomatoes on top and sprinkling with the cheese — until the egg is beginning to set around the edge of the pan, about 5 minutes.
- Transfer the frittata to the oven and bake until the egg is set and the cheese is melted, 18 to 20 minutes.
Notes
🥫 Storage
Store leftover frittata di pasta in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 30-45 seconds or in a skillet over medium heat for a crispier result. To freeze, cool completely, slice, and wrap individual pieces in plastic wrap. Store in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating. For best quality, don't refreeze after thawing.Nutrition
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