Ever wonder what to do with all of those leftover noodles from pasta night? I can never get the sauce to noodle ratio right. I either have a slew of sauce or a mound of noodles leftover. In this case, homemade noodles were the culprit.
This might be one of the oddest things I have ever created but I really wanted to use pasta in a new and exciting way. Originally, I thought I would make mini baked pastas but I couldn’t figure out a way to get the baked pasta to hold its shape. Instead, I made these wacky frittatas.
1 3/4 cups grated Parmigiano Cheese, reserving a few teaspoons on the side
1 1/4 cups lite sour cream
1 1/4 cups ricotta cheese
1 1/4 cups half & half
2 teaspoons salt
1/2 teaspoon freshly ground white or black pepper
1 package frozen chopped spinach, drained or fresh spinach
2-3 cups cooked noodles (angel hair, spaghetti or fettuccine work best)
Fresh basil leaves, chopped
Leftover pesto or marinara sauce, optional
Place your oven rack in the lowest part of the oven and preheat to 375 degrees F. Generously spray your muffin tins with non-stick cooking spray.
In a frying pan, heat the olive oil and butter and sauté the onions and garlic until softened. Add spinach and cook for another minute. Add your noodles, toss and remove from heat.
In a large bowl, beat the eggs and add the Parmigiano, sour cream, ricotta cheese, half & half, salt and pepper.
Sprinkle a bit of Parmigiano in the bottom of each muffin tin. Add about 2 tablespoons of the cheese mixture into each cup. Mount the pasta mixture in the cups. When you run out of pasta, pour the remaining cheese mixture into the cups, dividing evenly. Sprinkle a bit more Parmigiano over each.
Bake uncovered until bottoms are brown (tops should not be too dry), about 30 to 35 minutes. Loosen with a knife and remove. Top with a bit of pasta sauce (if you have it) and fresh basil leaves before serving.
The frittata can be served hot, but tastes better at room temperature. Freeze the unbaked frittatas for up to a month to prepare these ahead of time.