The double-layered Stuffed Pasta Frittata, a culinary experience that combines taste and sustainability.
This clever dish arises from the art of transforming leftovers, giving new life to the pasta from the day before.
With two layers of pasta enclosing a soft and rich filling, this frittata shows that simple ingredients, if used creatively, can create a memorable dish.
Perfect for a family lunch or a special dinner with friends, or a picnic, it proves that recycling cooking can be extraordinary.
Recipes designed for you
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 620.59 (Kcal)
- Carbohydrates 24.14 (g) of which sugars 0.63 (g)
- Proteins 41.12 (g)
- Fat 39.70 (g) of which saturated 15.83 (g)of which unsaturated 11.23 (g)
- Fibers 1.36 (g)
- Sodium 1,164.18 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 10.5 oz spaghetti (raw or 1.75 lbs cooked and drained)
- 6 eggs
- 3.5 oz grated Parmesan cheese (or Grana Padano)
- 1 clove garlic
- 1 bunch chopped parsley
- 5.5 oz cooked ham
- 5.5 oz provolone cheese (diced)
- 5.5 oz spreadable cheese (or ricotta)
Stuffed Pasta Frittata
Tools
What we need to prepare
- 1 Knife
- 1 Pan
Steps
To prepare
We’ll start with the already cooked, drained, and cooled spaghetti, or leftover from lunch.
In a bowl, beat the eggs together with the parsley, Parmesan, minced garlic, pepper, and a pinch of salt.
Beat until you create a smooth mixture.
Once you have this mixture, cut the salami and provolone into very small cubes.
Divide the pasta into 2 bowls, and with a fork, separate it a bit if it appears sticky.
In each of the 2 bowls, pour the egg mixture and stir.
Also divide half of the provolone and ham, and stir
Take a large pan, pour a little seed oil, and heat it up, then add the contents of one bowl. Cook for about 5 minutes over low heat.
At this point, add chunks of spreadable cheese or ricotta,
the rest of the salami and….
and the rest of the pasta, contained in the other bowl,
With the help of a spatula, shape the edges well,
cover with a lid, and continue cooking over very low heat, be careful not to burn the bottom, for another 3/4 minutes then place the lid and flip the frittata, being very careful.
Place a plate under the pan while flipping it, so if any cooking liquids fall, like oil or leftover egg mixture, you can easily collect and add them back to the pan.
Slide the frittata onto a serving plate, serve it warm or at room temperature,
for another 7/8 minutes over very low heat.
Slide the frittata onto a serving plate, serve it warm or at room temperature, and… enjoy it.
Storage
The Stuffed Pasta Frittata can be stored in the refrigerator for up to 3 days. It is not suitable for freezing.
Tips
This is a recycling dish, you can easily make it with the leftovers of any type of pasta, especially dry pasta. It is advisable to use leftover pasta alla carbonara.
Solutions if you’re cooking for a few
You can also make it in a single layer, which is simpler, for this, I suggest watching the video above, where I explain how I made this pasta frittata with carbonara pasta without adding extra cold cuts or cheeses, in addition to those already in the carbonara.
FAQ (Frequently Asked Questions)
Stuffed Pasta Frittata
Can I use short pasta?
It’s not advisable as it makes it difficult to bind together:
