• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
  • ALL RECIPES
  • Holidays
  • Seasonal
  • Vintage
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ALL RECIPES
    • Holidays
    • Seasonal
    • Vintage
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Pasta Recipes

    Published: Feb 19, 2023 by Paula Montenegro · Income from ads and affiliates

    Pasta Frittata

    Jump to Recipe
    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

    Growing up, leftover pasta was always transformed into a frittata and was a crowd-pleaser. My mother's specialty, it's delicious, easy to put together in 30 minutes, and works with any type of pasta. Bake it as creamy and cheesy as you want it.  

    Top view of black skillet with pasta frittata topped with parsley on a beige striped cloth.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    Initially published in 2012, the text and images in this post have been updated to serve you better. The recipe remains the same.

    This frittata is a hearty way of using leftover pasta.

    It has eggs and different types of cheese, so you get flavor and soft, creamy bites.

    At my house, we loved the frittata (or tortilla as we call it) that would appear at the table the next day after a pasta meal.

    Adding eggs and cheese made this a leftover dish we eagerly looked forward to.

    When your mother doesn’t cook, lunch and dinner can be pretty challenging. And not always something to look forward to, lol.

    But this is a star dish of hers, that also works amazingly well with leftover tomato sauce pasta.

    Table of Contents Open
    Frittata vs. tortilla
    Ingredients
    How to make pasta frittata
    Variations
    Freezing
    Related recipes you might like:
    Leftover Pasta Frittata

    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 in 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 a light blue plate with cast iron skillet in the background.

    Ingredients

    • Pasta: leftovers or fresh, they all work. I used leftovers from the Charred Corn Asparagus Spaghetti.
    • Binding agents: we need to add eggs to bind it all together. This recipe uses cream for richness and creaminess.
    • Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, or whatever suits your taste buds. If the cheese is too salty you need to go easy on the extra salt. Besides that, and even if your leftover pasta is well seasoned, you're adding a lot of extra ingredients, so don't skimp on flavor.
    • Cheeses: it adds lots of flavor. Take into account the cheeses you use and adjust the salt in your seasoning. 
    Surface view of parsley-topped frittata on a cast iron skillet.

    How to make pasta frittata

    Mix all the ingredients in a bowl before adding them to the skillet. A cast-iron skillet fits this type of dish, but you can use a stainless steel skillet or a baking dish.

    Cook it on the stove and finish it in the oven. That's pretty much it.

    Feta cheese added to spaghetti in a white bowl.

    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 it well!

    Mixing spaghetti with eggs in a bowl with a fork. Close up image.

    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.

    Cheese, asparagus, and parsley topped pasta frittata mixture in a dark skillet before baking.

    Cooking it: cook first on the stove until a light crust develops. Scatter cheese over it and finish it in the oven.

    Vintage Kitchen tip: as with any egg-based recipe, you can have it more or less baked, juicy, and not dry. So take that into account when you take it out of the oven. It should still slightly jiggle in the center.

    Variations

    • Other pasta: use any combination of pasta shape and sauce you have. I have also used corn and tomato pasta and jalapeño arugula pasta.
    • Individual servings: you can use 1-serving ramekins for a different presentation.
    • Vegetables and deli meats: if you roasted or leftover veggies, you can add them to this frittata. Same goes for ham, bacon, or other meats that you think go with the pasta you're using.
    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 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:

    • white bowl with broccoli corn harissa pasta bowl
      Spicy Broccoli Corn Pasta
    • Close up of cherry tomato pasta bowl on a wooden board. White kitchen towel.
      Cherry Tomato Pasta
    • Hands holding whole ham and cheese quiche in a dark metal pan.
      Ham and Cheese Quiche
    • Round dish with baked quiche on white surface
      Crustless Quiche Recipe (any flavor!)

    Let me know in the comments below if you made this recipe and loved it and 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.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
    Close up of baked pasta frittata with parsley in a cast iron skillet on a beige surface.

    Leftover Pasta Frittata

    Print Recipe
    Save Recipe Recipe Saved

    Growing up, leftover pasta was always transformed into a frittata and was a crowd-pleaser. My mother's specialty, it's delicious, easy to put together in 30 minutes, and works with any type of pasta. Bake it as creamy and cheesy as you want it.  

    • Total Time: 30 minutes
    • Yield: 4 servings

    Ingredients

    Units
    • 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. 

    • Author: Paula Montenegro
    • Prep Time: 10
    • Cook Time: 20
    • Category: Pasta - Eggs
    • Method: Baking
    • Cuisine: International

    Keywords: pasta frittata

    Did you make this recipe?

    Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

    More Pasta Recipes

    • White bowl, jar, and wooden spoon with cilantro pesto on a white plate. Grey background.
      Easy Cilantro Pesto
    • Soba noodle salad topped with green beans on white plate, wooden table.
      Sesame Soba Noodles
    • White round plate with pumpkin gnocchi on a white cloth
      Homemade Pumpkin Ricotta Gnocchi
    • White plate with fusilli pasta, carrots, bacon and chopped parsley
      Bacon Miso Pasta

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

    Reader Interactions

    Comments

      Thank you for leaving a review for this recipe Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    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
    « Older Comments

    Primary Sidebar

    Person with apron and tray of scones

    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

    More about me →

    Featured in:

    Several colorful logos on white canvas

    Popular recipes

    • Shortbread fingers stacked on white surface
      The Best Lemon Shortbread
    • Close view of peach dump cake serving in white bowl with a teal spoon.
      Peach Dump Cake
    • Close up of goblet with lemon and raspberry dessert being held with a blue shirt as background.
      No Bake Lemon Dessert
    • White plate with two wedges of roasted pumpkin, white background, herbs, forks, salt.
      Easy Roasted Pumpkin
    • Purple bowl with almond cream being lifted with a silver spoon. Grey and white surface and background.
      Frangipane (almond cream) with video!
    • Lifting a slice of ricotta cheesecake from the whole cake on a white plate with a silver knife. White background.
      Crustless Ricotta Cheesecake

    Fruit desserts

    • Serving of apple berry crumble in a white bowl. Hands holding it. Teal background.
      Apple Berry Crumble
    • Close up of chocolate cherry dump cake serving in a white bowl.
      Chocolate Cherry Dump Cake
    • A white round dish with baked peach crumble and a silver spoon.
      Peach Crumble
    • White plate with square of apple crumb bar with ice cream. Green cloth in the background.
      Easy Apple Crumb Bars

    Footer

    About

    The author
    Privacy Policy
    Amazon Associate
    Cookie Policy
    Accessibility

    Contact

    Sign Up! for emails and updates
    Contact


    Copyright © 2022 Vintage Kitchen Notes