So you made a big batch of ragu, and you have leftovers, or you are about to. And you don’t want to eat the same meal every day, several days in a row. People fret about leftover pasta, reheating means it loses its al dente texture, and it might get all flabby. Don’t worry, help is here. Turning leftover pasta into a frittata is a joyful thing to do.
I first described this idea in recipe form with a papardelle and ragu leftover frittata in Comfort & Spice (my first cookbook) in 2011. Recently, I had a fabulous spaghetti carbonara frittata at Vico in Cambridge Circus (the new outpost from Jacob Kenedy and team in Cambridge Circus). It got me thinking as I stared at my bowl of leftovers yesterday.
Normally, I would have parmesan with my spaghetti and ragu but I envisioned a cheesy frittata, and I needed something that would melt beautifully and that was also sharp, so I chose cheddar. This is so so simple, and intensely gratifying. The pasta on top becomes lovely and crisp encouraged by its cheesy chaperone. If you have fresh herbs feel free to add them too.
Recipe: Cheesy Spaghetti and Ragu Frittata
leftover spaghetti and ragu (or similar) – about 2/3 of a portion per person
2 eggs, beaten lightly
50g grated cheddar cheese
a pinch of sea salt
optional: some chopped tomato, fresh herbs like thyme or basil
light oil for frying
small frying pan / skillet – I used a 20cm / 8 inch frying pan (I recommend a pan this size if you regularly cook for one person)
Add half the cheese and a pinch of salt to the eggs and beat lightly. Add the leftover spaghetti and ragu and stir through. If using tomato or herbs add now too.
You can fry or bake it at this point – I have done both. Frying is quicker but requires a little more attention (if baking bake at 180 deg C for about 10 minutes).
Add a little oil to your frying pan. Add the frittata mix and cook over a medium heat for 4 – 5 minutes.
Cover the top with the rest of the cheese and put it under a hot grill to finish. When the cheese is bubbling and starting to crisp it is ready to eat.
- Chilli Roast Pumpkin, Halloumi, Cavolo Nero and Pomegranate - September 23, 2020
- Confit Duck with Damson Plums, Puy Lentils, Beetroot and Sage - September 14, 2020
- Nduja Clams with Garlic Aioli - July 23, 2020