This was my mother's specialty when I was growing up. Leftover pasta was always transformed into a frittata. So delicious and easy to put together, it comes together in 30 minutes! Bake it as creamy and as cheesy as you want it, it's always a crowd-pleaser. It also works with tomato sauce pasta, which is probably my favorite.

When your mother doesn’t cook, lunch and dinner can be quite challenging. Or not, depending on how you look at it, because as kids we got to eat all those no-no foods, like hot dogs and mashed potatoes (no bun and not real potatoes…), buttered rice with fried eggs on top, fritters, etc.
And this frittata, which in those times was really a tortilla.
Frittata vs tortilla
Tortilla is the Spanish version, and after the bottom is golden and done, the whole thing is flipped over (with the aid of a plate or a flat pot lid) and returned to the skillet to finish cooking. Let me tell you there was much pride on how well you flipped the tortilla back then. Just like with pancakes.
A frittata is finished in the oven which makes it oh.so.simple!
So the tortilla crust is similar on all sides and the frittata has a smooth bottom but the top is irregular and less crusty usually.
Making a pasta frittata
- Pasta: leftovers or fresh, they all work. I used leftovers from the Charred Corn Asparagus Spaghetti.
- Binding agent: we need to add eggs in order to bind it all together. And because it's a frittata, people! I also add some cream to make it creamier. Of course.
- Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, whatever is your jam. Even if your leftover pasta is well seasoned, you're adding a lot of extra ingredients and it will water them down.
- Cheese: it adds a lot of flavor. Take into account the cheeses you use and adjust the salt in your seasoning.
Easy steps
You just have to mix all the ingredients in a bowl before adding them to the skillet.
- Start with the add-ins: use whatever leftover pasta you have (I love it with tomato sauce also) and add the cheeses and herbs if using. Season well!
- Add eggs: beat eggs in a separate bowl and add to the spaghetti, or make a well in the center, add the eggs and mix with a fork. Check seasonings.
- Cooking it: cook first on the stove until a light crust starts to develop. Scatter cheese over it and finish it in the oven.
Variations
- Other recipes that also work: Corn and Tomato Pasta Bowl and Jalapeño Arugula Pasta.
- She sometimes made white sauce too, and mixed it with leftover pasta, topped it with cheese, popped it into the oven, and called it au gratin pasta.
Anyway, this frittata is to honor that childhood meal that I loved. I do love reheated noodles and with eggs and extra cheese, what’s not to love about it.
Freezing
This is a great dish to make and freeze! Similar to what we suggest when making our homemade quiche recipe, you can have one in the freezer at all times and pop it in the oven (medium, 350°F/180°CC) for a last-minute frittata dinner. Or lunch.
Always wrap it well. I recommend first plastic wrap and then aluminum. It lasts a month, sometimes more.
Related recipes you might like:
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Leftover pasta frittata
This was my mother's specialty when I was growing up. Leftover pasta was always transformed into a frittata. So delicious and easy to put together! Bake it as creamy and as cheesy as you want it!
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 1 pound leftover pasta
- 6 eggs
- ½ cup hard cheese, such as parmesan and/or cheddar, grated
- ⅓ cup melting cheese, such as mozzarella, grated
- 3-4 tablespoons cream
- 2 tablespoons fresh parsley, chopped
- Salt and pepper
- 1-2 tablespoons butter or olive oil
Instructions
- Preheat oven to 350ºF /180ºC
- In a large bowl mix eggs, cream and seasonings.
- Add pasta and half of the hard cheese and all of the melting cheese.
- Season with salt and pepper to taste.
- Melt butter or oil in a cast iron skillet over low heat.
- Add the egg/pasta mixture and let cook without stirring for about 8 to 10 minutes.
- Scatter the extra cheese on top.
- The egg will start to cook on the outside, but the middle will be very wet still.
- Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF /200ºC.
- Broil it for 5 more minutes so the top begins to set, or until you feel it's done to your liking, some people like it well done.
- Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.
Notes
Eggs: there's no need to beat the eggs too much, it's more of a thorough mixing. We don't want the frittata to rise and fall too much, as you would a souffle or dutch pancake.
Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, whatever is your jam. Even if your leftover pasta is well seasoned, you're adding a lot of extra ingredients and it will water them down.
Variations: you can use any leftover pasta (with tomato sauce it makes a fantastic frittata) and other cheeses. I like to use soft like goat cheese or mozzarella, but really, any cheese you love works. If using hard cheeses grate them for easier melting.
- Prep Time: 10
- Cook Time: 20
- Category: Pasta - Eggs
- Method: Baking
- Cuisine: International
Keywords: pasta frittata
angiesrecipes says
Such a fun and creative way to use up the leftover noodles.
Nancy @ gottagetbaked says
This is one of the most perfect dishes I've seen in a long time, Paula. I agree - there's nothing better than reheated pasta, eggs and cheese. Plus it's a fabulous way of cleaning out the fridge by throwing any leftover meat/veggies in there. Your mom sounds kick ass - more stories please!
Kathy says
Paula, This is a fabulous recipe…It’s even something that my hubby would eat! Perfect for brunch, too!
Alice @ Hip Foodie Mom says
Paula,
and you keep the fabulous recipes coming .. I love it! I could have sworn I commented on this one. . I love this one so much. . definitely a recipe we all can relate with and make!
Your mother sounds like a hoot! so much fun .. love that her Leftover pasta tortilla was her signature dish 🙂 and isn't it funny when mothers remember things a certain way that is actually not at all how it actually was in real life?! 🙂 love all the links too!
Jamie says
Um, did we have the same mother? You described mine perfectly! And making a frittata out of leftover pasta - which we have often - does cross my mind and I have no idea why I don't make it. Yours looks so scrumptious and I'll definitely be making one soon. Perfect dinner, I think!
Patty Price says
Love this Paula- would be good for breakfast, lunch or dinner-that's my kind of multi purpose recipe!
Thanks for sharing both your special recipe and the links- wish I had a slice of your pasta frittata just in case I build up an appetite doing all that reading 😉
easyfoodsmith says
A clever way to use that left over pasta. It has yielded such a delicious looking frittata. It actually doesn't look like a dish made from left overs 😉