Diners at Ina's in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes.

Diners at Ina's in Chicago get a giant, Parmesan-sprinkled wedge of this baked frittata served with sauteed tomatoes. We liked it with a marinaralike sauce, too. Perfect to serve for lunch or dinner.

Serve Caramel Apple Crepes topped with toasted pecans for dessert.

Your Menu: Serves 12

Pasta Frittata

• Purchased soft breadsticks

Caramel Apple Crepes

• Sparkling water with lemon and lime slices

Test Kitchen Tips:

Prepare Sauteed Tomato Sauce (that is served with the Pasta Frittata) up to 1 week ahead. Place in a glass or ceramic bowl, cover and chill until serving time. Reheat before serving.

For the dessert, make the crepe recipe 2 times to have enough for everyone. They can easily be made ahead. Prepare as in recipe and layer cooled crepes with sheets of waxed paper in an airtight container. Store in the refrigerator up to 3 days or freeze up to 4 months. If frozen, thaw at room temperature for 1 hour before using. You can also use a blender to make the crepe batter. Just combine flour, milk, water, eggs, sugar, butter and salt in the blender and cover and blend until smooth.

To toast nuts, spread evenly on a baking sheet or in a shallow baking pan. Bake in a 350 degree F. oven for 6 to 8 minutes or until toasted, stirring once or twice. Watch carefully toward the end of baking to prevent overbrowning.)

Shopping List:

For Frittata:

• 1 package dried spaghetti
• 2 large onions
• 1 8-ounce package whole or sliced button mushrooms
• 1 medium zucchini
• 1 medium red sweet pepper
• 1 head garlic
• 1 container dried oregano
• 1 dozen eggs
• 1 quart milk
• 1 can grated Parmesan cheese
• 2 8-ounce packages cream cheese
• 1 8-ounce package sharp cheddar cheese
• 1 pound butter
• 1 28-ounce can whole Italian-style tomatoes in puree
• 1 6-ounce can tomato paste
• 12 soft breadsticks
• 12 bottles sparkling water
• 2 limes
• 2 lemons

For Crepes:

• 11 quart milk
• 1 dozen eggs
• 1 pound butter
• 1 container honey
• 2 8-ounce cartons whipping cream
• 2 large apples (Granny Smith or Rome)
• 1 bag pecan pieces
• vanilla ice cream (optional)

Pantry Items:

For Frittata:

• nonstick cooking spray
• olive oil
• salt (kosher, sea, or regular)
• ground black pepper
• granulated sugar

For Crepes:

• all-purpose flour
• granulated sugar
• salt
• brown sugar

Equipment Needed:

For Frittata:

• cutting board and knife
• measuring cups and spoons
• large pot
• colander
• 3-quart rectangular baking dish
• large saucepan
• wooden spoon
• large mixing bowl
• electric mixer
• rubber spatula
• medium saucepan
• kitchen scissors for cutting up tomatoes

For Crepes:

• measuring cups and spoons
• cutting board and knife
• baking sheet or shallow baking pan for toasting nuts
• small mixing bowl
• rotary beater
• 6-inch nonstick skillet
• paper towels
• small saucepan
• wooden spoon
• medium skillet
• ice cream scoop (optional)

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