We tried this Mark Bittman recipe for our leftover cooked pasta: https://cooking.nytimes.com/recipes/6791-pasta-frittata We first preheated the oven to 350. Our modifications: based on our pantry, we used 1 ½ cups leftover cooked rigatoni (which we cut into 1 inch thick diagonal slices), 2 Tbsp bacon (which we cut into matchsticks and browned separately), rendered bacon fat in lieu of oil or butter, 4 extra large eggs plus 1 egg white (see Note below), ½ cup frozen chopped spinach, and ¼ cup grated Parmesan (for the mixture) and 1 Tbsp to be sprinkled on top. We lightly seasoned with black pepper but omitted salt because of the bacon and Parmesan. We lightly sprayed a 3 quart casserole dish (oval Le Creuset) and poured the contents into it. Rather than setting on the stovetop, we placed the uncooked frittata casserole in the oven at 350 until set (about 25 mins). We found this a bit too eggy; the next time, we may add more oil or butter and also use a creamier cheese, such as Gruyere or cheddar, in lieu of Parmesan. (Dec. 2017)
Note: We had planned to use only 3 eggs, but we increased the amount to 4 eggs and 1 egg white based on the pasta to egg ratio while we were mixing the ingredients together. We used extra large eggs because that was what we had.
Cooking Adventures 