Leftover Pasta Frittata

As most Italian-American families, we make a lot of pasta around here! And we cook for 100 even when there are only 4 people eating dinner…it’s just what we do. While those pasta leftovers are delicious on their own, sometimes I get tired of just eating pasta so I like to use the leftovers and make this really delicious fritatta. It works with any kind of pasta leftovers but I think it works best with pasta (ie penne, ziti, fusilli) vs. noodles (ie spaghetti, linguine, fettucine). If you do use noodles, I would just cut them up before using them in this dish so it’s easier to eat.

Leftover Pasta with Tomato Sauce Fritatta


  • Leftover pasta with tomato sauce
  • Olive oil
  • About 6 eggs
  • Grated parmesan cheese


  1. Put some oil in a frying pan over medium high heat and add leftover pasta (if your pasta didn’t have tomato sauce on it, add a little bit before putting it in the pan)
  2. Let cook for a couple of minutes
  3. In a bowl, scramble about 6 eggs and add a bit of parmesan (add as much as you would like, the more you add the cheesier it will be)
  4. Pour egg mixture over the pasta in the pan
  5. Put a lid on the pan and lower the heat to very low
  6. Let cook for about 10-12 minutes or until eggs set

**If you aren’t comfortable leaving it on the stove you can put it in the oven on low heat instead

Optional add-ins that you can add in with the eggs before pouring over pasta:

  • Ricotta (will make it creamier and richer)
  • Peas

A note on my “recipes”
Sharing my ideas for what to do with leftovers is easy but explaining the actual recipe is a bit harder. What I mean is that I cannot give exact amounts to add because the leftover amount will always be a little different for everyone. So most of these recipes require an ‘eyeballing’ of amounts. This is also how I cook–I do not usually measure anything. What I make rarely requires exact amounts of ingredients. That is why I don’t bake often!


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