Tomato and Basil Pasta Frittata (VIDEO)
Delicious served hot or cold, PASTA FRITTATA is quick, easy, and completely customizable. It’s so good you’ll find yourself making extra pasta one night just to enjoy this dish the next day for breakfast, brunch, lunch, or dinner.
The Italian omelet is the ultimate easy weeknight dinner solution! I love to pair it with equally easy side dishes like Simple Italian Salad and Cheese Garlic Bread for a well-rounded meal!
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What is a Frittata
Frittata is an Italian-style omelet, similar to an omelet or crustless quiche. Much like a French-style omelet, they are usually filled with just about anything you’d like…including cheese and veggies. Classic frittatas are cooked in a skillet using the stove to oven method.
The word frittata it’s pronounced Free-taaa-taaa and in Italian it roughly translates to “fried.”
The traditional Italian frittata was an important meal during observation of Lent, and not served with meats, but would have cheeses and vegetables added.
Another name you might hear this recipe referred to as is an “open-face omelet” as it has almost all of the same components of an omelet without being folded over. No matter what you call this amazing dish, it’s the best way to make leftover pasta delicious again!
Why We Love Pasta Frittata
This tomato and basil pasta frittata recipe makes a great meal for the nights that you think you have nothing to make for dinner. You’ll find my favorite additions in the recipe below, but you can pack a frittata with just about anything you want – including leftovers.
If you love baked mostaccioli, with its crisp edges and soft cheesy center, you’re going to love pasta frittata. Not only do the eggs and cheese add moisture to the cold pasta, but they improve the flavor and texture. Most frittatas are soft, but pasta frittata is more firm and has toasted edges.
Frittata is great for when you have a fridge full of odds and ends and don’t know what to cook. You can throw just about anything in for a quick and tasty meal any time of day! It’s always a huge hit and SO easy to make!
What You Need to Make Pasta Frittata
- Eggs – size large
- Milk – any milk of your choice will work (we usually use 2%) half and half will work too!
- Cheese – I use a mix of ricotta cheese and parmesan
- Tomatoes – Grape tomatoes make for easy prepping
- Salt and pepper– to taste for added flavor
- Pasta – penne rigate, or your favorite pasta
- Basil – You can use fresh or dried basil
- Olive oil
How to Make Easy Pasta Frittata
(full printable recipe at the end of this post)
Easy recipes are my bread and butter and it doesn’t get much easier than this simple pasta frittata. No advanced cooking skills needed here. Just follow along with the instructions below to make one for yourself!
Mix and Cook: While your oven preheats, whisk the eggs, then add milk, cheese, and tomatoes. Season with salt and pepper to taste. Stir in cooked pasta and basil. Heat a skillet with oil over medium heat on the stove. Once the skillet is heated. pour in egg and pasta mixture and cook until edges are just beginning to set.
Bake and Serve: Next you’ll transfer the skillet to the oven and bake until the eggs are completely set. Serve with fruit for breakfast or brunch, or tomato soup, asparagus, and rustic Italian bread for lunch or dinner.
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Pro Tips for a Fabulous Frittata
Choose your favorite pasta: This is a great recipe for leftover pasta. Use 1-2 cups of any kind of cooked pasta
Go easy with beating the eggs: Beat the eggs only enough to blend the whites and yolks. Overbeating will cause the frittata to be denser.
Pre-cook your veggies: Trying to cook the veggies in with the rest of the mixture can cause a wet and soggy frittata. Quickly saute your veggies before adding them to the skillet mixture.
Don’t forget the milk/dairy: It doesn’t have to be dairy milk, but the milk is necessary to add that perfectly creamy texture to the frittata. Sour cream, yogurt, or crème fraîche are all great options if you don’t want to use milk
Use the right pan: Cook frittata in a well-seasoned cast-iron skillet or an oven-safe, non-stick skillet.
Choose your desired thickness: You can use a 10-inch pan for a thicker frittata or a 12-inch for a little thinner slice but will yield a few more servings.
How to serve frittata: It’s the perfect make-ahead dish. Frittata can be served immediately, warm, or even at room temperature or cold.
RELATED: How To Clean A Cast Iron Skillet
Favorite Pasta Frittata Flavor Combos
Use your favorite pasta, or whatever you have on hand, and try some of these flavor combinations
- Spinach, artichoke, and feta cheese
- Bell peppers, cumin, and salsa. Serve with sour cream and avocado on top.
- Ground Chorizo (or ground beef), taco seasoning, salsa, green chilies, and cheddar cheese.
- Broccoli, cheddar, and green onion
- Bell peppers, goat cheese, and chives
- Mushrooms, arugula, and goat cheese
- Cherry tomatoes, zucchini, mozzarella, and basil
- This recipe: Cherry tomatoes, ricotta, Parmesan, and basil
Storage and Freezing
What to do with the leftovers and how to properly store everything can be the most challenging part of making homemade recipes. Thankfully it’s super simple to store a frittata either in the refrigerator or freezer.
For the refrigerator: Let the dish cool completely and either cover with foil or plastic wrap or transfer to an airtight container. Note: if you plan to reheat this pasta frittata in the oven, it’s easiest to store in the original baking dish. Store for up to 5 days.
For the freezer: You will prep the leftovers the same as you would for the refrigerator and store for 1-2 months. When ready to serve, let thaw for several hours on the counter or overnight in the refrigerator. Note: it may become a little watery and rubbery after freezing.
Serve cold, bring to room temperature, or reheat before serving. For best results when reheating frittata leftovers, I suggest using the oven, or toaster oven.
- Preheat oven to 350° F
- Cover leftovers with aluminum foil
- Bake at 350° F for 20-25 minutes
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Originaly posted in January 2011. UPDATED February 2021. We spiffed up this post with more info and better pictures! No changes to the original recipe.
Tomato Basil Pasta Frittata
Delicious served hot or cold, PASTA FRITTATA is quick, easy, and completely customizable. It's so good you'll find yourself making extra pasta one night just to enjoy this dish the next day for breakfast, brunch, lunch, or dinner.
- 8 large eggs
- 1/2 cup milk (whole milk or half and half is best- but use what you have)
- 1/2 cup ricotta cheese
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup halved grape or cherry tomatoes
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 2 cups cooked and drained pasta (I use about 1 cup of dry penne rigate)
- 1/4 cup fresh chopped fresh basil (or 1 tablespoon dried basil if you don't have fresh)
- 1-2 tablespoon olive oil
- Preheat oven to 400° F
- Whisk together eggs, milk, cheese, and tomatoes. Season with salt and pepper to taste. Stir in cooked pasta and basil.
- Heat a 10-12 inch oven-proof skillet (preferably cast-iron )skillet over medium heat on the stove. Add oil; swirl to coat bottom and sides of skillet.
- Pour in egg and pasta mixture and cook until edges are just beginning to set while using a rubber spatula to pull the cooked eggs toward the center of the pan, letting the raw egg run to the outer part of the pan, for about 2-5 minutes. You want the frittata to be halfway cooked. It should still be runny in the center.
- Carefully transfer the skillet to the oven and bake until eggs are completely set, 8-12 minutes or until cooked through. For a browned, crispy top, switch the oven to broil for a minute or two at the end of cooking. Watch VERY closely so it doesn't get too brown or burn.
- Let cool in the pan for 5 minutes. Cut into wedges and serve with fresh basil garnish.
You can use a 10-inch pan for a thicker frittata or a 12-inch for a little thinner slice but will yield a few more servings.
This is a great recipe for leftover pasta. Use 1-2 cups of any kind of cooked pasta,
Serve with fruit for breakfast or brunch, or tomato soup, asparagus, and rustic Italian bread for lunch or dinner.
Slightly adapted from Martha Stewart Living.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 195mgSodium: 416mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 11g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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I’ve made egg frittatas before but never one with pasta! Intriguing!
I never knew wat frittata was either. Going to try this recipe. Thanks for dropping some more worthwhile cooking knowledge on me.
Looks great, Cheryl! And thanks for the cast iron tips.
I have never had a Free Taaa Taaa…but is sounds and LOOKS AMAZING…and sort of fancy.
Love it!! Thanks so much for the cast iron cooking tips, too!!
I’ve never made a frittata before either, but this one looks and sounds yummy. Now I just need a cast iron skillet. 🙁
Looks delicious! I wouldn’t have thought to add pasta to it.
Ymmy Cheryl!! I’m going to have to try that. I love the jewelry. So pretty!
Great tips for cast-iron newbies!
Great post! I love my cast iron!! But, my food always sticks. I know I need to give my pieces some attention as they are in need of a good cleaning and re-seasoning. Got any tips or instructions for how to do the job right?
I have a friend who plans to write about this sometime soon, but for now, this should help
season a cast iron pan by rubbing it with a very thin coat of neutral food-grade oil Rub the oil off with paper towels or a cotton cloth. The pan will look like there is no oil left on the surface.
Place the cast iron pan, upside down, in the oven, with a sheet of aluminum foil on the bottom to catch any drips. Heat the pan for 30 minutes in a 450 to 500 degree F. oven. Turn off the oven, and let the pan cool to room temperature in the oven. Repeating this process 3 to 4 times. source:whatscookingamerica.net/Information/CastIronPans.htm
I’m going to give a try! Thank you for sharing!
(I’m a newbie to your blog and am really enjoying searching your blog and following your posts.)
I love frittatas! Delicious, and easier than an omelet!
Looks absolutely delish!
Love frittata! Thanks for the tips about cast iron too; I got a skillet for Christmas and haven’t used it yet!
I’ve made Frittata on a few occasions, usually when it involved feeding a crowd for brunch. Never before have I seen a recipe for one with penne pasta in it. What a great idea. My sister loves Frittata as well so I’m sending her your recipe.
Good choice to use your cast iron skillet. Love mine and some foods just taste a lot better when cooked in these skillets.
I thought it was called a “fri tata”, so thank you for the educating! 🙂 I never would have thought about adding pasta, this looks really yummy!
Great tips, this looks incredibly delicious!
you are such the rock star!!!
do you know i cook with a cast iron e.v.e.r.y.d.a.y!!! yep, i sure do! i used to hate them. but my hubs being from the true south convinced me to try it. everything taste better in a cast iron skillet. everything.
and i love a frittata! this is a double whammy post!!! your pictures as usual look fantastic.
it’s been a long time since i had one with pasta, but it looks wonderful!
i’ll be trying this next week!
Frittatas are my go-to meal when I don’t know what to make… I just empty out the fridge and throw in whatever I have on hand. This one looks fabulous!
Oh, that sounds delicious. I like frittatas, but I’ve never made them in my cast iron. I’m going to have to try that. Also, thanks for the “boiling” tip.
I love frittatas….especially ones with leftover pasta like yours! You have me ready for dinner at 4:20, Cheryl!
I think putting the asparagus IN this fritatta would be awesome!!! XO, Pinky
OMW that looks good! I call dips on all of the crunchy edges please 😉
I am a great fan of fritattas. It is awesome that you can toss in virtually anything & end up with a great meal. Makes for great leftovers & lunch box meals too! Yours with the penne is a great idea that I have not seen before.
Love cast iron cooking! It’s just the best. And I can’t wait to try this recipe. Look divine!
First may I say, that is one GORGEOUS picture. Love it!
Second, I never would have thought to put penne pasta in a Frittata. So creative!
Looks great Cheryl, I love pasta and eggs! You’re right it’s great to make when you don’t have a plan for dinner.
Perfect comfort food and great tips on the cast iron! The dish is book marker!
Thanks for the new idea! I love making frittatas for dinner, nice warm and filling
Adding pasta to a frittata is a neat idea. I’ll need to try this
I just made this Frittata, but used only three eggs and a smaller cast-iron. It worked just as well!
I also used Rosemary instead of Basil, and added some yummy bacon!
It was so delicious! My family loved it as well, I will definitely be making this again. 🙂
oh yum my sunday brunch is baking right now thnk u
I just bought a cast iron skillet and love it but first time I made a frittata, it stuck in bottom and sides a lot! I have read many comments about cleaning it….all say something different so not sure what to do? I read above that boiling some water in pan will clean? Please help!
Also…pan was pre- seasoned upon purchase….should I season again? I saw to use vegetable oil? I love the pan but a bit confused with its care and I dont want to ruin it!