Pasta Marinara Frittata


This is a good way to use leftover spaghetti or even linguine—simply substitute 3 cups cooked pasta for the uncooked spaghetti.

  • 4Servings


  • 6 oz. spaghetti
  • 1 Tbs. plus 1 tsp. olive oil, divided
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 tsp. dried oregano, crumbled
  • 1 tsp. finely chopped fresh rosemary
  • 1 15-oz. container prepared marinara sauce
  • 4 large eggs
  • 1/3 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/2 cup coarsely grated low-fat mozzarella cheese


1. Preheat oven to 400°F. Cook spaghetti in large pot of boiling salted water according to package directions.

2. Meanwhile, heat 1 Tbs. oil in saucepan over medium-low heat. Add garlic, oregano, and rosemary. Sauté 1 minute. Remove from heat; mix in marinara sauce.

3. Whisk together eggs, Parmesan, and basil in bowl; stir in 2 Tbs. pasta cooking water. Drain pasta in colander, rinse with cold water, and drain again. Stir pasta into egg mixture.

4. Coat large ovenproof nonstick skillet with cooking spray. Add remaining 1 tsp. oil, and heat over medium-high heat 2 minutes. Add egg-pasta mixture to skillet; spread evenly. Cover, and bake 6 to 8 minutes, or until set.

5. Remove frittata from oven, drop 1 cup herb-infused marinara sauce over top of frittata by spoonfuls, leaving space between drops, and sprinkle with mozzarella. Cover, and bake 2 minutes more, or until mozzarella melts.

6. Loosen frittata from skillet using heat-proof spatula. Slide out onto platter. Serve with remaining sauce on side.

Nutrition Information

  • Calories: 397
  • Carbohydrate Content: 49 g
  • Cholesterol Content: 199 mg
  • Fat Content: 16 g
  • Fiber Content: 5 g
  • Protein Content: 21 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 782 mg
  • Sugar Content: 11 g