Leftover Pasta Frittata Food
PASTA FRITTATA
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan (or leave it out altogether) and toss in any cooked vegetable or meat. Make it your own. One last bit of advice from Mr. Bittman: "The key to extreme enjoyment is to make sure that some ends of pasta pieces protrude from the top of the mixture when you put it in the oven. They will become crunchy, giving the leftover pasta yet one more pleasant dimension."
Provided by Mark Bittman
Categories easy
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
- Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
- In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams
SPAGHETTI FRITTATA FROM LEFTOVERS
An ideal lunch snack or light dinner from leftovers that can be prepared in advance. The recipe is very versatile and can easily be adapted to what you have on hand and how much leftover pasta there is, but I like it best with marinara sauce. - The amounts given work well only for spaghetti or other long pasta that can be packed tightly. Short pasta needs more egg mixture and the wedges won't hold together too well.
Provided by Inge 1505
Categories Savory Pies
Time 45m
Yield 8 wedges, 2 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: I usually use leftover pasta and mix it up with its sauce the night before and put it in the fridge. - If you double the recipe, use a 9 inch round form and cook about 10 - 15 minutes longer, reduce heat then to 375°F.
- Preheat oven to 400 F (200 C). Grease a 7 inch pie form or other small ovenproof dish with the olive oil or butter.
- Mince basil. With a sharp knife cut crosswise through pasta 2 or 3 times, it will mix easier with sauce and eggs this way.
- If you hadn't done so previously, mix pasta with their sauce.
- In a bowl mix 2 eggs, salt, pepper, basil and parmesan. Add pasta and mix thoroughly just to coat. The pasta should not "swim" in eggs.
- If you feel there is not enough egg, beat up the third egg seperatly and mix under pasta, too.
- Mix in any colorful additon that might go well with the flavors of your pasta, such as peas, peppers, chilies etc., but not more than 1/2 cup.
- Fill pasta mixture in pie form, level surface and bake in the middle of the oven for 25-30 minutes, until center is set and pasta looks golden.
- If frittata is too light in color put under the grill for a few seconds.
- Cut into wedges and serve hot, warm or at room temperature.
Nutrition Facts : Calories 525, Fat 12.3, SaturatedFat 3, Cholesterol 213.7, Sodium 659.9, Carbohydrate 79.6, Fiber 5.5, Sugar 11.4, Protein 22.5
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