Penne Frittata with Basil and Ricotta

Prep Time:
15 mins
Total Time:
30 mins
1 10-inch frittata

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


  • 6 large eggs

  • ½ cup whole milk

  • ½ cup fresh ricotta cheese

  • ¼ cup finely grated Parmesan cheese

  • 1 teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 3 cups cooked and drained penne rigate pasta (from 7 ounces dry)

  • ¼ 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.

Related Articles