Ricotta Pasta Frittata is the Ultimate Comfort Food
Looking for a dish that wraps you in warmth and satisfies both your cravings and creativity? Meet the Ricotta Pasta Frittata. It’s a creamy, rich, and endlessly adaptable meal that brings comfort straight to your table.
This recipe happened because I had leftover pasta. Not in the form of oops, I cooked too much. More in the form of I have a small amount in this box and it’s screwing up with my portion ratios. So, I cooked it to finish the box and consequently have leftover pasta.
Do you have leftover spaghetti in the fridge? Don’t let it go to waste! Mix it into a frittata for a fun twist that adds texture and substance. You can use plain or sauced pasta. Just spread the leftovers into the bottom of the pan and then pour the egg custard on top. It’s a delicious way to give new life to leftovers and cut down on food waste. And an even better way of creating something comforting and memorable for your family.
What Is a Frittata?
A frittata is an Italian egg-based dish. Italians used it as a way of creating a hearty meal from bits and pieces of ingredients they had leftover. Like the pasta in this frittata. Frittatas are like omelets or crustless quiches.
Unlike an omelet, where you fold the egg over the filling, the eggs are poured over the filling making a custard of sorts. The frittata is cooked slowly on the stove and then finished in the oven. It’s a hearty dish that’s perfect for sharing.
What Is Ricotta Cheese?
Ricotta cheese is a soft, fresh Italian cheese made from the whey leftover during cheese-making. It has a mild, slightly sweet flavor and a creamy, fluffy texture. Ricotta is a staple in Italian cooking. You can find it in both savory dishes like lasagna and stuffed shells and sweet dishes like cakes or cannoli. Its gentle taste and body make it a perfect ingredient for this pasta frittata.
Ricotta vs. Cottage Cheese vs. Mascarpone: How Do They Compare?
When it comes to creamy cheeses, ricotta, cottage cheese, and mascarpone each have their own unique qualities. Ricotta is light, fluffy, and slightly grainy. It blends smoothly into any recipe and doesn’t overpower the other ingredients. Cottage cheese is sometimes used in place of ricotta, especially in lasagna. It has more lumps and more liquid. It’s also tangier in flavor. I call it poor man’s ricotta. Finally, mascarpone is richer and creamier with a buttery texture. It’s mainly used in desserts like tiramisu.
Pasta Frittata has Creamy and Rich Textures
The secret to the Ricotta Pasta Frittata’s irresistible appeal is the combination of eggs and ricotta. Ricotta melts into the eggs. This creates a custardy, tender texture that’s both creamy and satisfying. This creaminess combined with the sweetness of the leek and onion confit that makes you want to come back for seconds. The pasta woven throughout the eggs adds body and a delightful chew. It’s a fun and delicious way to turn leftover spaghetti into something truly special.
Versatile and Easy to Customize
One of the best things about any frittata recipe is how easily you can make it your own. Swap out the mozzarella for parmesan or even try asiago for a sharper taste. Toss in leftover cooked veggies like bell peppers or mushrooms. Or sprinkle in that last bit of spinach.
Try adding additional proteins like diced ham, bacon, or smoked salmon. Prefer a spicy kick? Sprinkle in red pepper flakes or chopped jalapeños. The possibilities are endless, so use what you have and tailor it to your tastes. Frittatas truly are a great way to take whatever you have on hand and turn it into something amazing.
Perfect for Any Meal of the Day
Frittata like this Ricotta Pasta Frittata makes any meal of the day special. Obviously, it’s perfect for breakfast of brunch. You can even take it to work and heat and eat there. You can easily prepare everything ahead of time for brunch.
They also make a deliciously light lunch, or dinner. Pair this pasta frittata with a salad for a satisfying lunch or dinner. Some crusty bread would round out the meal. And it’s just as delicious hot or at room temperature, making it ideal for gatherings, meal prep, or a quick bite whenever hunger strikes.
Ingredients to make this Ricotta Pasta Frittata
Pantry ingredients – shallots, garlic, garlic salt, black pepper
Refrigerator ingredients – leeks, cooked pasta, mozzarella, eggs (or egg substitute), half and half, ricotta cheese
Simple Instructions to make this Frittata Recipe
Make the confit by sautéing the shallots and the leeks over medium heat until they begin to soften or around 4 to 5 minutes. Reduce the heat to medium-low and continue to cook them for 5 to 10 minutes, stirring occasionally, until the vegetables are very tender.
Preheat your oven to 400 F. Spread the leftover pasta in the bottom of a pie pan coated with cooking spray. Spread the vegetables on top and sprinkle with half of the mozzarella cheese.
Whisk the eggs (or egg substitute) with the cream and spices. Stir in 1/4 cup of the ricotta cheese. Pour the custard mixture over the pasta and dot with the remaining ricotta. Bake the frittata at 400 F for 30 to 40 minutes or until the center no longer jiggles. Sprinkle with the remaining mozzarella and cook until the cheese melts. Allow the frittata to cool in the pan 10 minutes before slicing and serving.
There’s not a lot of salt and lot of herbs in this recipe. I wanted the flavor of the leek and shallot confit to shine. It was delicious and added this amazingly sweet flavor to the creaminess of the mozzarella and the ricotta. Then there’s a hint of some garlic and some thyme. For me, thyme and leeks are like bacon and eggs. Mmmm bacon. That would be good, too.
I’ve marked this recipe as easy. Yes, it seems like a lot, but it’s a lot of set it and forget type of steps. Honestly. The confit can cook on medium-low to almost low for a good 5 to 10 minutes without really stirring it.
Then once that’s done you assemble and bake. Another set it and forget it moment. Just check it after 30 depending on your oven. You don’t want the edges to get too brown but want the custard in the center to set. Give the pan the shake test. If there’s wiggle in the middle, then let it continue cooking. While it’s cooking you can whip up some garlic bread and toss it in to heat up with the frittata.
Ricotta Pasta Frittata
Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal.
Ingredients
- 1/2 cup thinly sliced shallots
- 1 cup thinly sliced leeks, rinsed and drained
- 2 cups cooked pasta
- 1 cup fat free mozzarella
- 2 cups egg substitute
- 1/2 cup fat free half and half
- 2 teaspoons minced garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 2/3 cup part-skim ricotta cheese
Instructions
- Heat a large skillet coated with cooking spray over medium heat. Add the shallots and sauté until they begin to soften. Add the leeks and sauté 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, for 5 to 10 minutes or until the vegetables are soft.
- Preheat the oven to 400.
- Place the cooked pasta in the bottom of a pie place coated with cooking spray. Spread the confit on top and top with half of the mozzarella cheese. Set aside.
- Stirring with a whisk, combine the egg substitute with the next five ingredients (half and half through black pepper). Add 1/4 cup of the ricotta cheese and continue to whisk until the ricotta is incorporated.
- Pour the egg mixture over the pasta and bake at 400 for 30 to 40 minutes, or until the center is set the edges are slightly brown.
- Allow to rest 5 minutes before slicing and serving with garlic bread.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 315Total Fat 3gSaturated Fat 2gUnsaturated Fat 2gCholesterol 17mgSodium 668mgCarbohydrates 40gFiber 4gSugar 6gProtein 31g
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Nice presentation, great way to use leftover spaghetti!
Thank you! I love repurposing left overs.
Love frittatas. I have never made one with pasta but that is going to change now that I saw this wonderful recipe.
Thank you! I hope you enjoy it.
I love frittatas because you can add as much or as little to the eggs as you want. And I find that they are also a great way to use up leftovers. I love your flavor combo, Christie!
Thank you! They are the perfect way to use up leftovers.
What a great way to use leftover pasta, and some tasty flavors.
Thank you.
Hi Christie I’d be honoured if you would share this with everyone over at Food on Friday: February. Cheers from Carole’s Chatter
One of these days I’ll do that right! I always manage to put my name and not the recipe name. Thank you!
Frittattas are so easy to make and I love the ingredients in this one
They are and thank you!
Ugh, what a pain. I am not a fan of cable companies—I’d love to change, but it’s not worth the hassle!!! P.S. Wonderful use for leftover pasta!
Right? They’re such a pain. Thank you!
Great for a brunch too!
Definitely!
I just want to keep saying the name of this recipe over and over 🙂 I make tons of frittatas and love the idea of adding pasta.
Hahahahahahaha. I did. For weeks after making. I’m so into alliteration.
Can I use real eggs? I'm sort of a beginner.. thanks for the recipe!
Absolutely! Each 1/4 cup = approximately 1 egg.
Well yeah not to surprise you are heaven with the new kitchen!!! This is a fantastic dish. Really. Who needs meat. In fact it would have ruined it to use meat. I love the delicate looking color and texture also. Well done.
Thank you, Carol! Meat would have interfered for sure with those delicate ingredients. It was hearty enough without it.