Sunday, June 6, 2010

Penne Frittata


I saw this dish in the current issue of Martha Stewart Living & got right to it. I had everything I needed to make it in the house, plus, some basil in the garden. It's a heartier version of a simple frittata. The pasta also made it more kid-friendly.
It was a snap to whip up & I would imagine it would be delicious with anything creative you could throw in there.

Begin by preheating the oven to 400 degrees & bring a pot of salted water to a boil. Cook 7 ounces of dry penne pasta, according to the package instructions. You should end up with about 3 cups cooked. Drain the pasta & set aside.
Next, into a mixing bowl, add 6 large eggs,

a 1/2 cup milk, a 1/2 cup ricotta cheese, a 1/4 cup grated Parmesan cheese, 1/2 teaspoon kosher salt & a 1/4 teaspoon of freshly ground pepper.
Whisk it all up.

Chop up some fresh basil leaves {a 1/4 cup worth} & add it to the egg mixture,

along with the cooked penne. Give it a stir.

Heat a 10" skillet over medium heat & add a tablespoon of extra virgin olive oil. Swirl the oil around in the pan, to evenly coat the sides.
Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}. Transfer to the oven & bake until completely set {10-15 minutes}.

Let cool slightly & invert onto a serving plate.

Cut the frittata into wedges & serve garnished with chopped basil.

Penne Frittata

From Martha Stewart Living, June 2010
Makes 1 10" Frittata

6 large eggs
1/2 cup milk
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
3 cups cooked penne pasta {7 ounces dry}
1/4 cup chopped fresh basil leaves {plus more for garnish}
1 tablespoon extra-virgin olive oil

Preheat the oven to 400 degrees. Whisk the eggs, milk, ricotta, Parmesan, salt & pepper together in a mixing bowl. Stir in the cooked pasta & chopped basil.
Heat a 10" skillet over medium heat. Add the oil & swirl around to coat the skillet evenly. Pour in the egg mixture & cook until the edges are beginning to set {about 2 minutes}. Transfer to the oven & bake until completely set {10-15 minutes}. Let cool slightly & invert onto a serving plate. Cut the frittata into wedges & serve garnished with chopped basil.
Click here for the printable recipe.

9 comments:

Joanne said...

For some reason this REALLY reminds me of this ravioli pizza I used to get when I was a kid. And that is making me really want to make this! It looks fantastic...cheesy and delicious.

ANCA said...

looks soooo goodddd !

The Casual Baker said...

pasta + frittata = great idea
I must give this a try!

p.s. Thanks for the link! : )

Linn at Swedish Home Cooking said...

Ohh, penne in frittata. I've never tried that before! Sounds like a great idea when you have a bowl of pasta leftovers in the fridge!

Sippity Sup said...

This is beautiful. Very deserving of the Top 9. Congratulations. GREG

joanne said...

I absolutely love pasta in fritatas- good job! and so pretty too! I am glad I am not alone in loving this amazing combination!

Susanna said...

made this yesterday. so delish. thank you!
hey had you heard of the magnetic zeros before. LOVE that song. Reminds me of Johnny Cash and June Carter.

kate said...

yes, i had. but, only because they have blown up all over tv commercials :) there music is perfect for that sort of thing. i agree, that they have that cash/carter sound. they remind me of the mamas & the papas too...the stuff i grew up on.
glad you liked the frittata!

Susan said...

Looks amazing - love the idea of pasta in a frittata. I can't wait to try.

New to your blog today and I am loving it -

Susan www.ugogrrl.com

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