Now that I’ve made One-Pan Pasta, what to do I with the leftovers?
That’s the question I had. I tried eating the pasta for dinner the next day, but it wasn’t anywhere as good as it was the first day. I decided to use it in a frittata. A frittata is a good way to use up leftovers and a great way to use up vegetables in your refrigerator that are getting close to their expiry date.
Do you have some goat cheese that you bought for a cheese plate that no one ate? Or a lot of ham in the freezer left over from Easter? Or a red pepper that you bought to make some recipe which you can’t find any more? A frittata is the answer.
This is what happened.
Got some of the ingredients together.
Including the red pepper I bought to make… something. It was chopped in a small dice, then sautéed.
Mixed the ricotta cheese with eggs and black pepper.
Then added some Parmesan cheese.
Put the slightly cooled red pepper in with the leftover pasta.
Then poured the egg and cheese mixture into the pasta and red peppers and tossed that to combine.
All that went into a frying pan. It was levelled out, covered with lid and cooked for 15 minutes.
Here’s the finished product.
1/3 cup ricotta
4 large eggs
Freshly ground black pepper
1/4 cup grated Parmesan cheese
1 red pepper, diced
4 cups leftover One-Pan Pasta (or any leftover pasta)
2 teaspoons olive oil, divided
Fry the red pepper in 1 teaspoon of olive oil until slightly softened. Set aside to cool.
Mix together ricotta cheese, eggs, black pepper and Parmesan cheese.
Add cooled red pepper and egg and cheese mixture to pasta and mix.
Over medium heat, add 1 teaspoon olive oil to ovenproof skillet. Add pasta mixture to skillet and smooth out evenly. Cover with lid and cook for 15 minutes.
Remove lid and place skillet under preheated broiler to brown the frittata, about 2 minutes. Loosen the edges from the skillet with a spatula, invert onto plate and serve.