We tried this recipe to use up our leftover cooked penne: https://www.thekitchn.com/pasta-frittata-267636 We used Rao’s marinara sauce. Because we had only 2 cups pasta, we supplemented with 1.5 cups cooked jasmine rice. We also had 2 Tbsp cherry tomatoes, so we added 1 medium hothouse tomato, diced. For the cheese, we used ½ cup shredded mozzarella and 1 tsp parmesan. With the addition of rice, this reminded me of arancini. The frittata was delicious, and we’ll definitely make it again. (Aug. 2019)
Note: Another time, we used ½ cup grated Gruyere plus a generous sprinkle of Parmesan. (Nov. 2019).
Cooking Adventures 