No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Penne Frittata with Basil and Ricotta

Pasta, creamy ricotta, and eggs are baked together to create a dish that's great any time of the day at any temperature.

  • Servings: 12
  • Yield: Makes one 10-inch frittata
Penne Frittata with Basil and Ricotta

Source: Martha Stewart Living, June 2010


  • 6 large eggs
  • 1/2 cup whole milk
  • 1/2 cup fresh ricotta cheese
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • Garnish: fresh basil


  1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil.

  2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil.

Reviews (1)

  • gknupp 1 Jul, 2011

    Excellent recipe!! I added 2 cloves of roasted garlic, 1/4 teaspoon cayenne, and 1 teaspoon red pepper flakes. Sets up very nicely...tastes amazing. Definitely great brunch recipe or perfect with a side salad for dinner.

Related Topics