Looking for a way to use up extra pasta in the fridge? Try this Italian Sausage Pasta Frittata — a flavorful, 30-minute meal that’s great for busy weeknights.
I’m not a fan of wasting food, so I often raid the fridge for leftovers and experiment. Some experiments fail, but this Italian Sausage Pasta Frittata is a winner.
I had leftover penne, a handful of grape tomatoes and fresh basil from a friend’s garden. Adding Italian sausage turned those odds-and-ends into a satisfying frittata that both Tom and I enjoyed.
Why You’ll Love This Recipe
This dish is quick, forgiving and perfect for leftover pasta. It’s versatile — omit the sausage for a vegetarian version or add whatever vegetables you need to use up.
Ready in about 30 minutes from start to finish, it’s ideal for busy nights when you want something homey and delicious without a lot of fuss.
Ingredients You’ll Need
- 1 tbsp olive oil
- 8 oz bulk sweet Italian sausage
- 1/2 cup marinara sauce
- 4 cups leftover cooked penne pasta
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 tsp kosher salt
- 1/2 tsp pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh mozzarella (pearls or cubed)
- 8–10 grape or cherry tomatoes, halved
- 6–8 fresh basil leaves, chopped
A standard frittata usually starts with vegetables, while a pasta frittata uses cooked pasta as the base — same idea, different starch.
Step-By-Step Instructions
1. Preheat the oven to 375°F and position a rack in the middle.
2. Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a wooden spoon, until no longer pink. Use a slotted spoon to transfer the cooked sausage to a plate and set aside.
3. In a medium bowl, whisk together the eggs, heavy cream, grated Parmesan, salt and pepper until combined. Stir in the fresh mozzarella.
4. Add the cooked pasta and reserved sausage back to the skillet over medium-high heat. Pour in the marinara and toss gently until everything is evenly coated and heated through, about a minute or two.
5. Pour the egg and cheese mixture over the pasta in the skillet. Cook on the stovetop for 3–4 minutes, until the edges and bottom begin to set.
6. Arrange the halved grape tomatoes on top and transfer the skillet to the oven. Bake until the frittata is completely set and the cheese is melted, about 10–15 minutes.
7. Remove from the oven, sprinkle with chopped basil and cut into wedges. Serve warm with crusty bread or a simple side salad.
This frittata pairs nicely with a glass of wine and makes excellent leftovers. Don’t let cooked pasta go to waste — transform it into a hearty, weeknight meal.
Please let me know if you try the recipe or have questions — I’d love to hear how yours turns out. Enjoy!
Cook’s Notes
I used penne because that’s what I had on hand — about 4 cups cooked. You can substitute spaghetti, fettuccine or another pasta, just use roughly 4 cups cooked pasta.
If you don’t have leftover pasta, simply cook a batch and let it cool slightly before using.
More Dinner Ideas
Chicken Noodle Stir-Fry
Jerk Chicken Sheet Pan Dinner with Sweet Potatoes and Brussels Sprouts
Chicken Osso Buco
Italian Sausage Pasta Frittata
Ingredients
- 1 Tbsp. olive oil
- 8 oz. bulk sweet Italian sausage
- 6 large eggs
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 cup fresh mozzarella pearls, if you can’t find the pearls you can just cube some fresh mozzarella to equal a 1/2 cup
- 4 cups leftover cooked penne pasta
- 1/2 cup marinara sauce, use your favorite brand
- 8-10 grape tomatoes, halved
- 6-8 basil leaves, chopped
Instructions
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With a wire rack positioned in the middle of the oven, preheat oven to 375 degrees.
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Add olive oil to a large skillet over medium-high heat. Add Italian sausage and cook until no longer pink, breaking up with a wooden spoon. Remove from skillet with a slotted spoon to a plate. Set aside.
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In a medium bowl, whisk together your eggs, heavy cream, grated Parmesan and salt and pepper until well combined. Add your fresh mozzarella. Set aside.
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Add your pasta and Italian sausage to a deep oven-safe skillet or a deep cast iron skillet over medium-high heat. Then you’ll add your marinara sauce and toss until everything is well coated and cook for a minute or two.
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Pour your egg mixture into your pan and cook for 3-4 minutes until the bottom and sides start to set. Top with your grape tomato halves and bake until the frittata is completely set and the cheese is melted, roughly 10-15 minutes.
Sprinkle with chopped basil and cut into wedges to serve.
Notes
If you don’t have any leftover pasta but still want to try the recipe, just cook some pasta.