Food & Cooking Recipes Breakfast & Brunch Recipes Penne Frittata with Basil and Ricotta 2.9 (49) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 12 Yield: 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. Ingredients 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 Directions Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, salt, and pepper. Stir in cooked pasta and chopped basil. 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. Rate it Print