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Pasta Frittata

Makes: 12 servings
Prep 40 mins Bake 350°F 40 mins
Pasta Frittata
  •  Sauteed Tomato Sauce (see recipe below)
  • 6  ounces  dried spaghetti
  • 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
  • 2  cloves garlic, minced
  • 1  teaspoon  salt
  • 1  teaspoon  dried oregano, crushed
  • 1/2  teaspoon  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)

1. Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.

2. Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.

3. In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.

4. Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.

5. To serve, cut frittata into serving-size pieces. Spoon about 1/3 cup of Sauteed Tomato Sauce onto each plate; place a serving of frittata on top of sauce. Makes 12 servings.

From the Test Kitchen
  • Prepare the Sauteed Tomato Sauce as directed; cool. Transfer sauce to an airtight container and chill for up to 24 hours. To reheat, transfer the sauce to a medium saucepan. Cover and cook until heated through.
Sauteed Tomato Sauce

Yield: about 4 cups
  • 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)

1. 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,
  • cal. (kcal) 407,
  • Fat, total (g) 28,
  • chol. (mg) 244,
  • sat. fat (g) 15,
  • carb. (g) 22,
  • fiber (g) 2,
  • pro. (g) 18,
  • vit. A (IU) 2041,
  • vit. C (mg) 29,
  • sodium (mg) 727,
  • calcium (mg) 273,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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