Spaghetti Frittata

Tonight we had leftover spaghetti, previously mixed with a tomato/meat sauce and frozen (now defrosted), in an egg casserole, also known as a frittata. You can also use leftover spaghetti or make some fresh. We had a salad and garlic bread as sides. Here's how it worked:

Spaghetti Frittata

8 cups or so of spaghetti and sauce
6 eggs
1/4 cup milk
Salt & pepper to taste
3/4 cup Parmesan cheese
Extra marinara sauce (Use traditional pasta sauce recipe in blog if you don't have any)

Preheat the oven to 350 degrees. Warm the spaghetti in a large oven proof frying pan. Whisk the eggs and milk, season with salt and pepper. When spaghetti is warm, spread evenly in the pan and pour the egg mixture over the top. Mix the eggs into the spaghetti so it reaches the bottom of the pan. Let the eggs set for about 10 minutes over medium heat. Sprinkle the Parmesan cheese over the top of the spaghetti mix and place the whole pan in the oven. Bake for 20-25 minutes until completely set. Remove from oven and let it rest 10 minutes. Serve with warm marinara sauce.

I made my own marinara sauce tonight from the back of the HEB Central Market Organic Italian San Marzano Tomatoes can. Here is that recipe:

Traditional Pasta Sauce:

1 can (28 oz.) Central Market Organics San Marzano Tomatoes
3 Tbsp. Central Market Organics Extra Virgin Olive Oil
2 tsp. chopped garlic
2 tsp. basil
Salt and Pepper to taste

Heat oil in large sauce pan along with the garlic, over medium heat. Once the garlic is golden in color add the tomatoes, basil, and season. Using a spoon, mix all the ingredients while breaking up the tomatoes. Cooking time 10-15 minutes. Makes sauce for 1 lb. of pasta.