Recipe finder
Pasta Frittata
- Makes: 12 servings
- Prep 40 mins
- Bake 40 mins
- Cook 25 mins
Ingredients
-
6
ounces
dried spaghetti
-
Nonstick cooking spray
-
2
tablespoons
olive oil
-
3/4
cup
chopped onion
-
1 1/2
cups
sliced fresh mushrooms
-
1
medium zucchini, cut into thin bite-size strips (1 1/2 cups)
-
1
medium red sweet pepper, cut into thin bite-size strips (3/4 cup)
-
2
cloves garlic, minced
-
1
teaspoon
salt
-
1
teaspoon
dried oregano, crushed
-
1/2
teaspoon
freshly ground black pepper
-
10
eggs
-
1 1/4
cups
milk
-
1/2
cup
grated Parmesan cheese
-
2
8 -
ounce package
cream cheese, cut into small cubes and softened
-
1 1/2
cups
shredded sharp cheddar cheese (6 ounces)
-
Sauteed Tomato Sauce (recipe follows)
Directions
- Cook spaghetti according to package directions. Drain; keep warm.
- Lightly coat a 3-quart baking dish with cooking spray. Set aside.
- In large saucepan, heat olive oil over medium heat. Add onion. Cook and stir over medium heat for 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir for 3 minutes more or till vegetables are just tender. Drain off liquid; discard. Stir salt, oregano, and pepper into vegetable mixture. Set aside to cool.
- In large mixing bowl, beat eggs, milk and Parmesan with an electric mixer on low speed till combined. Add cream cheese pieces. Beat for 30 seconds.
- Place cooked spaghetti onto bottom of prepared baking dish. Add vegetables. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Pat down with a spatula or back of a spoon so most of solids are covered with the liquid.
- Bake, uncovered, in a 350 degree F oven about 40 minutes or till set and lightly brown on edges. Cut into serving-size pieces. To serve, spoon about 1/3 cup of Sauteed Tomato Sauce on each plate; place a frittata serving on top of sauce. Serve immediately. Makes 12 servings.
Sauteed Tomato Sauce
Ingredients
- 2
tablespoons
butter
- 3/4
cup
chopped onion
- 2
cloves garlic, minced
- 1
28 -
ounce
can Italian-style whole tomatoes in puree, undrained and cut up
- 1/2
6 -
ounce
can tomato paste (1/3 cup)
- 1/2
teaspoon
sugar
- 1/4
teaspoon
salt
- 1/4
teaspoon
black pepper
- 1
teaspoon
dried oregano, crushed (optional)
Directions
- In a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until onion is tender, stirring frequently. Add garlic; cook and stir for 30 seconds. Carefully stir in undrained tomatoes, tomato paste, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in oregano. Cook for 5 minutes more. Makes about 4 cups.
Nutrition Facts
(Pasta Frittata)
Servings Per Recipe 12, sodium (mg) 727, calcium (mg) 273, fiber (g) 2, iron (mg) 3, vit. C (mg) 29, vit. A (IU) 2041, sat. fat (g) 15, cal. (kcal) 407, Fat, total (g) 28, chol. (mg) 244, pro. (g) 18, carb. (g) 22