IMG_4213Today is “way back Wednesday and that’s where my recipe begins….

…way back in the day when we ate pasta by the pound full. Oh how I miss the days when carbohydrates weren’t public enemy #1!  My mother would sometimes make a enough pasta to feed a small army. It never went to waste though. She always made something delicious with the leftover pasta.

 Now before your turn you turn your nose up to leftover pasta, I can tell you that I eagerly awaited leftover pasta. This is because extra pasta (usually it was spaghetti) always meant a special Frittata.  My mother would take the leftover pasta warm it on the stove in a skillet and then add eggs and cheese.  It was golden brown on both sides with cheesy pasta goodness in the middle.  If you cant tell, it was a family favorite!

So the other night as I scrambled  for a quick side dish. I made a leftover pasta frittata inspired by mother.  I grabbed the eggs, parmesan cheese and mozzarella from the fridge.  I’ve changed the recipe a by adding the mozzarella and cooking in the oven.  Although slightly different, It’s now one of our family favorites …

Baked Pasta Frittata

Here is the quick recipe (no card) on what I had leftover and what I did (keep in mind your quantities may vary I a bit):

  • 1/2 lb of cooked leftover pasta ( I used shells in this dish)
  • 2 eggs scrambled (you could use 3)
  • 1/4 cup of parmesan cheese
  • Olive oil – 4 tablespoons
  • 1/3 cup of mozzarella cheese
  • An oven safe skillet
  • Pre-heat oven to 400 degrees
  • Scramble 2-3 eggs with a tablespoon of olive oil (the olive oil is what helps puff up the egg)
  • heat up a few tablespoons of olive oil in an oven safe skillet then quickly warm the pasta through in pan with olive oil. If it doesn’t  seem like the olive oil is coating the entire surface of the pan then add a little more to prevent sticking.
  • Once warmed through, pour the egg mixture, evenly, all over the pasta.
  • Sprinkle the parmesan cheese and then layer some shredded/sliced mozzarella
  • Place in the oven for 20 minutes or until egg is fully cooked – you might need more time if using 3 eggs 
  • The cheese will begin to brown and bubble – that’s usually how I know it’s done

Carefully remove HOT pan from the oven – let cool slightly before serving.


NOTE: This dish is really good with leftover pasta and broccoli.

I prepared in a hurry when I made this so I only have a picture of the final product. 

As always, if you have any questions you can comment on the recipe or on my Facebook page – CHEFTINI.  I do respond to all comments.

 Thanks for visiting the blog….check out some of my other recipes (to the right of the page)!