Pasta Frittata 

Pasta Frittata (Spaghetti Pie) 

(10 Large Slices)

Spaghetti pie known as frittata di spaghetti is an inventive recipe that comes from resourceful Neapolitan peasant culture. Traditionally this dish was made with leftover pasta after a big Sunday dinner. In my Italian American family we would have this dish as a meal alongside a nice salad for lunch or even for dinner. My son even eats the leftovers for breakfast. This version has of course eggs and Pecorino Romano and is stuffed with ricotta and mozzarella in the middle.  But be creative and use what you have on hand.  In one version I created, I added sundried tomatoes and Fontina, and it was delicious.  


1 ½ lbs spaghetti 

7 Eggs, Beaten 

1 tsp. Salt

3/4 tsp. Pepper

1 cup Grated Pecorino Romano 

8 oz Mozzarella -sliced 

2 cups Ricotta 

2 tbsp. Butter 

2 tbsp. Olive oil


Boil pasta water and add salt. Boil your spaghetti, drain well and cool slightly.  In a mixing bowl, combine eggs, salt, pepper, and grated cheese. Add the spaghetti and mix well. Heat an 11 inch fry pan and add one tbsp. of butter and 1 tbsp. of olive oil (Coating all sides- you don’t want your pie to stick).  Take half of the spaghetti mixture and put it in the bottom of the frying pan. Then spread the ricotta in a layer around the top of the spaghetti, followed by the sliced mozzarella. Then add the rest of the spaghetti to top off the frittata, forming a pie. Cook for about 10 to 15 minutes on low heat.  Then cover the top of the pan with a plate the same size.  Flip the frittata onto the plate gently.  Add the rest of the butter and olive oil to the pan and gently slide the frittata off the plate back into the pan and cook the other side.  Cook for another 10-15 minutes. Serve warm.

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