Prep 5 mins
Cook 15 mins
To make this a really quick meal to prepare, make extra spaghetti earlier in the week and store it in the fridge to use for this frittata later on.
- 4 cups cooked spaghetti (from 1/2 pound dry spaghetti)
- 3 cups classico sweet basil marinara sauce (or other marinara sauce of choice)
- 1 cup torn fresh basil leaf
- 3 tablespoons extra virgin olive oil
- 6 large eggs, beaten with
- 1⁄4 teaspoon kosher salt, and
- 1⁄4 teaspoon fresh ground black pepper
- 1 (5 ounce) containershredded asiago cheese
- In a large bowl, combine pasta, half of the marinara sauce, and torn basil; toss together.
- Heat oil in a large, broilerproof nonstick skillet over medium-high heat.
- Add pasta and marinara sauce mixture and cook, stirring, about 3 minutes or until heated through.
- Pour beaten egg mixture over spaghetti; reduce heat to medium-low.
- Cook, without stirring, until eggs start to set on the bottom.
- Using a spatula, push in sides occasionally to let uncooked egg run underneath, about 8 minutes.
- Heat broiler.
- Remove skillet from heat; sprinkle top of frittata with Asiago cheese.
- Place skillet under broiler until cheese melts, about 1 minute.
- Slide frittata out of skillet onto cutting board; cut into 6 wedges.
- Heat remaining marinara sauce in microwave and serve alongside frittata for dipping.
- Garnish with basil sprigs or arugula leaves, if desired.
Ok, so I am rating this as 5 stars but honestly I have not tried THIS recipe. I had to rate it tho since I do this all the time. If there is ever pasta leftover (a slim chance in my house) I frittata it. Actually, I'll frittata anything. Even made a frittata out of leftover tossed salad the other day lol)It doesn't matter what type of sauce is on it, It always seems to work well and I have even been happy with the frittata when the pasta and sauce alone was just so-so. So, even tho I have not tried THIS recipe. I have frittataed pasta in marinara sauce b4 and know its a winner :-) Thanks for posting this so other will be able to try it. Oh, and this is a classic way to stretch leftovers in frugal Italian households (at least it was when I was growing up).