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Close up of baked pasta frittata with parsley in a cast iron skillet on a beige surface.

Leftover Pasta Frittata

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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


  • 1 pound leftover pasta
  • 6 eggs
  • 1/2 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
  • 1-2 tablespoons butter or olive oil


  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.


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. 

Individual servings: you can use 1-serving ramekins for a different presentation.

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