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!
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.
What is the difference between frittata or 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 is similar on all sides and the frittata has a smooth bottom but the top is irregular.
How do you make a pasta frittata?
Pasta: leftovers or fresh pasta, they all work. I used leftovers from the Charred Corn and Asparagus Pasta.
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.
Steps for making this recipe.
- Mix eggs in a large bowl.
- Season well.
- Add leftover pasta to the eggs (image above).
- Add cheeses and herbs and mix well (image above).
- Check seasonings.
- Bake until still jiggling a bit. Unless you like very well done eggs.
- Serve with extra cheese and fresh herbs.
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 made with the corn, asparagus pasta is to honor that childhood meal that I loved. Yes, I did. I do love reheated pasta and with eggs and extra cheese, what’s not to love about it.
Other recipes you might like:
Charred Corn Asparagus Pasta
Roasted Broccoli Pasta
Bacon Miso Carrot Pasta
Golden Egg Curry with Homemade Harissa
Let me know if you make this recipe! I’d love to hear what you think about it.
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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
- 1 pound (450g) leftover pasta
- 6 eggs
- ½ cup hard cheese, such as parmesan and/or cheddar, grated
- 1/3 cup melting cheese, such as mozzarella, grated
- 3–4 tablespoons cream
- 2 tablespoons fresh parsley, chopped
- Salt and pepper
- 1 Tbs 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.
- Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.
Notes
Variations: you can use any leftover pasta, any cheeses as long as they are similar to the ones in the recipe, any spices, herbs and other seasonings.
Keywords: pasta frittata
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!
Paula, This is a fabulous recipe…It’s even something that my hubby would eat! Perfect for brunch, too!
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!
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!
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 😉
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 😉