Pasta Frittata

Pasta Recipe: 

• 1lb LBR Spaghetti
• 1 container of La Bella Romana Marinara Sauce
• 8-10 slices of Angelo Caputo’s signature smoked bacon (we cubed the slices before cooking)
• 2 onions diced
• 3 cloves of garlic minced
• 2 cups of frozen peas

Frittata Recipe

• 2 cups cooked pasta (any kind)
• 6 large eggs  (we used 12 eggs for 1lb  pasta) 
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil
• Parsley and Parmesan for garnish

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Pasta Instructions:

• Cook pasta according to instructions on package
• Sauté cut bacon in a pan (5 minutes until starting to darken)
• Add onions (sauté together for 2 more minutes)
• Add frozen peas and garlic
• Let all simmer together and add the marinara sauce to heat
• Combine pasta with sauce

Frittata Instructions:

1. Prep your pasta: Take your leftover  pasta. If your pasta is cold, reheat it lightly in a skillet with a drizzle of olive oil..  
2. Whisk the egg mixture: In a large bowl, whisk together eggs, Parmesan cheese, herbs, salt, and pepper.
3. Combine pasta and eggs: Add the cooked pasta to the egg mixture and stir to combine.
4. Cook the frittata: Heat a large oven-safe skillet over medium heat. Add a drizzle of olive oil. Pour the pasta and egg mixture into the skillet. Cover and let cook until set.
5. Serve: Let cool for a few minutes before cutting into wedges. Serve warm or at room temperature.  

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Tips:

• Layer the frittata: we poured half of the  pasta into the pan, layered in a few slides of mozzarella and then poured the other half of the pasta into the pan
• Bake the frittata: Transfer the skillet to a preheated 375°F (190°C) oven. Bake for 15-20 minutes, or until the frittata is set and golden brown on top.
• Add-Ins: You can add other cheeses, proteins, or sautéed veggies into the frittata. Ingredients like spinach, peppers, zucchini, feta, sausage, or black olives all work great

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Enjoy your delicious pasta transformation!

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