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Italian Pasta Frittata

Italian Pasta Frittata

Get Ready

Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 45 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil
1 cup Green bell pepper, chopped
1/2 cup minced onions
1 cup sliced baby bella or button mushrooms (about 4 oz.)
2 links each chicken sausage, skinned and coarsely chopped
1 large Cloves garlic, minced or crushed
1 (14.5 oz) can diced tomatoes, drained
2 cups small pasta, such as small shells, macaroni, or penne
4 each eggs
2 each Egg whites
3/4 cup low-fat ricotta cheese
3/4 cup half-and-half
1/2 cup shredded sharp provolone cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 pinch Black pepper, freshly ground or to taste
1/4 cups Cheese, parmesan, grated
1 1/2 cups meatless spaghetti sauce
1/2 cup half-and-half
1 each chopped fresh parsley or basil (optional garnish)

directions:

1. Prepare the frittata. Heat olive oil in a large skillet over medium heat. Add peppers and onions and cook about 5 minutes, until just beginning to soften. Add mushrooms and cook 2 to 3 minutes.
2. Add sausage to pan and cook, stirring, about 5 more minutes. Stir in garlic and cook for 1 minute. Stir in tomatoes until just combined. Remove pan from heat and set aside.
3. Bring a medium pot of water to boil and cook pasta until al dente. Drain and rinse with cold water.
4. Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with vegetable cooking spray.
5. In large bowl, use an electric mixer on medium speed to beat eggs and egg whites until frothy. Add ricotta and beat well. Beat in half and half. Use a spoon to stir in provolone, nutmeg, salt, thyme, basil, oregano, and pepper.
6. Add cooled pasta and the sausage mixture and stir to mix well. Pour mixture into prepared pan. Sprinkle surface with Parmesan cheese. Bake until top is lightly browned and a toothpick inserted in the middle comes out clean, about 35 to 45 minutes. Remove from oven, and let stand at room temperature 10 minutes.
7. While frittata cooks, prepare the topping. Combine spaghetti sauce and half and half in a medium saucepan and heat over low heat until warm.
8. To serve, scoop frittata into shallow bowls. Top each serving with sauce. Sprinkle with chopped parsley or basil if desired.
By Rachel Swire
Source: Hannaford fresh Magazine, May - June 2011

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Quantity Ingredients  
2 tablespoons olive oil  
1 cup Green bell pepper, chopped  
1/2 cup minced onions  
1 cup sliced baby bella or button mushrooms (about  
2 links each chicken sausage, skinned and coarsely  
1 large Cloves garlic, minced or crushed  
1 (14.5 oz) can diced tomatoes, drained  
2 cups small pasta, such as small shells, macaroni  
4 each eggs  
2 each Egg whites  
3/4 cup low-fat ricotta cheese  
3/4 cup half-and-half  
1/2 cup shredded sharp provolone cheese  
1/8 teaspoon ground nutmeg  
1/2 teaspoon salt  
1/4 teaspoon dried thyme  
1/2 teaspoon dried basil  
1/2 teaspoon dried oregano  
1 pinch Black pepper, freshly ground or to taste  
1/4 cups Cheese, parmesan, grated  
1 1/2 cups meatless spaghetti sauce  
1/2 cup half-and-half  
1 each chopped fresh parsley or basil (optional ga  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 480 kcal (24%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat n/a
Cholesterol 185 mg (61%)
Sodium 1160 mg (48%)
Total Carbohydrates 48 g (16%)
Dietary Fiber 4 g (16%)
Protein 24 g (40%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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