The baked pasta frittata with mozzarella and ham is a very versatile dish, which is prepared when you have cold cuts, cheeses, vegetables, or pasta to use up; or we can prepare it for a picnic, a buffet, or as a quick dinner fix. It’s a dish that should be prepared in advance to enjoy it at its best, as the more it rests, the better it becomes. We can customize it as we like, using gluten-free and lactose-free products and cook it either in a pan or in the oven. I prefer to bake them, although my father, an excellent cook, would not have agreed, but “de gustibus….”.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Cooking time: 15 Minutes
- Portions: 4/6
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 8.8 oz Short pasta (also gluten-free)
- 8.8 oz Mozzarella (also lactose-free)
- 5.3 oz Cooked ham or speck
- 2 Large whole eggs
- to taste Salt and pepper
Tools
- 1 Baking pan 10 inches
Preparation
Let’s start by boiling the pasta in salted water. While the pasta is cooking, beat the eggs with a pinch of fine salt and ground pepper in a large bowl (I only used two eggs because I want them to act as a “binder” between the ingredients; if you prefer, you can add another one).
Add the cooked ham (or speck, for a stronger flavor) cut into strips and the mozzarella cut into small cubes. Do not add more salt, as the ham and mozzarella are already salty.
Preheat the oven to 392*F and oil the baking pan to cook our frittata.
Drain the pasta very al dente and pour it into the bowl. Mix quickly to distribute all the ingredients evenly.
Pour everything into the baking pan and bake in the oven, in the lowest part, for about 12/15 minutes.
Turn off the oven, take out the frittata and let it cool at room temperature. We can enjoy the baked pasta frittata with mozzarella and ham either warm or cold and it keeps in the fridge; or we can freeze it to have it ready and heat it up, if needed, in the oven or microwave.
