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Home » Recipes » Pasta Recipes

Published: May 5, 2021 · Updated: May 5, 2021 by Paula Montenegro
Income from ads and affiliate links32 Comments

Leftover Pasta Frittata

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Cast iron skillet with pasta frittata on beige cloth; red white text overlay
Close up of pasta frittata in cast iron skillet; red white text overlay

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.

Table of Contents show
Frittata vs tortilla
Making a pasta frittata
Easy steps
Variations
Freezing
Related recipes you might like:
Leftover pasta frittata
Ingredients
Top view of black skillet with pasta frittata topped with parsley

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.

Slice of pasta frittata on light blue plate

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. 
Surface view of frittata with parley on cast iron skillet

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!
Spaghetti with cheese pieces in a white plastic bowl
  • 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.
Close up of cooked spaghetti with raw eggs, corn, parsley and a fork
Adding the eggs
  • Cooking it: cook first on the stove until a light crust starts to develop. Scatter cheese over it and finish it in the oven.
Skillet with half baked pasta frittata, asparagus and cheese

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.

Frittata of pasta in cast iron skillet on beige cloth

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:

  • Spicy Broccoli Corn Pasta
  • Jalapeño Tomato Arugula Pasta
  • Leftover Ham and Cheese Quiche
  • Super Easy Cilantro Pesto

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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leftover pasta frittata

Leftover pasta frittata

  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Pasta - Eggs
  • Method: Baking
  • Cuisine: International
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Description

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!


Ingredients

Units Scale
  • 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

  1. Preheat oven to 350ºF /180ºC
  2. In a large bowl mix eggs, cream and seasonings.
  3. Add pasta and half of the hard cheese and all of the melting cheese.
  4. Season with salt and pepper to taste.
  5. Melt butter or oil in a cast iron skillet over low heat.
  6. Add the egg/pasta mixture and let cook without stirring for about 8 to 10 minutes.
  7. Scatter the extra cheese on top.
  8. The egg will start to cook on the outside, but the middle will be very wet still.
  9. 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.
  10. 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.
  11. 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. 

Keywords: pasta frittata

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Reader Interactions

Comments

  1. angiesrecipes says

    May 05, 2021 at 9:07 am

    Such a fun and creative way to use up the leftover noodles.

    Reply
  2. Nancy @ gottagetbaked says

    September 17, 2013 at 4:35 pm

    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!

    Reply
  3. Kathy says

    September 13, 2013 at 1:05 am

    Paula, This is a fabulous recipe…It’s even something that my hubby would eat! Perfect for brunch, too!

    Reply
  4. Alice @ Hip Foodie Mom says

    September 12, 2013 at 5:27 pm

    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!

    Reply
  5. Jamie says

    September 12, 2013 at 10:18 am

    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!

    Reply
  6. Patty Price says

    September 11, 2013 at 10:07 pm

    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 😉

    Reply
  7. easyfoodsmith says

    September 11, 2013 at 5:28 am

    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 😉

    Reply
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