Name: Baked Spaghetti Frittata with Veggies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 115 grams spaghetti, dry (roughly 2 oz. or 2 cups cooked); 4 large eggs; 1/2 tsp dried thyme; 1/4 tsp salt; 1/8 tsp ground pepper; 1/4 cup parmesan, freshly grated; 2 cloves garlic, minced; 1/2 a small shallot, thinly sliced; 1/2 a large bell pepper, cored and chopped; 2 cups kale; 2 Tbsp olive oil, divided; 1 cup marinara sauce (or other tomato sauce); 2 Tbsp goat cheese; Optional garnish: fresh thyme or basil

Print Recipe· 4.1 from 3 reviews

If you are craving a dish that is comforting, colorful, and packed with wholesome ingredients, you have to try this Baked Spaghetti Frittata with Veggies Recipe. It’s a delightful fusion of pasta and eggs baked to perfection, enriched with fresh vegetables and melty cheese. This recipe transforms simple pantry staples and fresh produce into a satisfying meal that feels both homey and a little special. Each bite offers a wonderful harmony of flavors and textures, making it a perfect choice for brunch, lunch, or a quick dinner.

Ingredients You’ll Need

The image shows a wooden cutting board placed on a white marbled surface. On the board are several ingredients: a bunch of green leafy kale in a white bowl at the top left, a whole red bell pepper positioned at the top right, and a white bowl with four brown eggs below the bell pepper. Long yellow uncooked spaghetti pasta lies diagonally across the middle of the board. To the left of the pasta is a small white bowl of yellow olive oil, and below that is a white bowl filled with red tomato sauce. A white bowl containing finely grated white cheese is placed above the pasta. Near the bottom right are small dishes: one with white flour or ricotta cheese, one with dried herbs and salt, and one holding a small purple shallot and two cloves of garlic, all on the wooden board photo taken with an iphone --ar 4:5 --v 7

The beauty of the Baked Spaghetti Frittata with Veggies Recipe lies in its simplicity and the thoughtful selection of ingredients. Each component plays an essential role in delivering delicious taste, vibrant colors, and varied textures throughout the dish.

115 grams spaghetti, dry: Provides the hearty pasta base that holds the frittata together with its chewy texture.
2 Tbsp olive oil, divided: Adds richness and helps sauté the veggies perfectly.
4 large eggs: The binding agent that yields a fluffy and tender frittata.
1/2 tsp dried thyme: Brings a fragrant, earthy aroma that enhances the egg mixture.
1/4 tsp salt: Balances the flavors without overpowering.
1/8 tsp ground pepper: Adds a subtle kick to brighten the dish.
1/4 cup parmesan, freshly grated: Imparts a savory, umami punch and melty goodness.
2 cloves garlic, minced: Infuses the veggies with aromatic depth.
1/2 a small shallot, thinly sliced: Offers gentle sweetness that complements the garlic.
1/2 a large bell pepper, cored and chopped: Brings crunch and a burst of color to the frittata.
2 cups kale: Adds earthiness plus a hearty green texture that wilts into the dish.
1 cup marinara sauce: Provides a tangy tomato base that melds beautifully with the pasta and eggs.
2 Tbsp goat cheese: Sprinkled on top for creamy, tangy bites that elevate the flavor.
Optional garnish: fresh thyme or basil: Adds fresh herbal notes and a bright finishing touch.

How to Make Baked Spaghetti Frittata with Veggies Recipe

Step 1: Cook the Spaghetti

Start by bringing a pot of salted water to a boil and cook the spaghetti according to the package directions until al dente. Once drained, toss the pasta with 1 tablespoon of olive oil to prevent sticking and to add a lovely sheen that keeps the strands separate and flavorful.

Step 2: Prepare the Egg Mixture

In a large bowl, whisk together the eggs with dried thyme, salt, and ground pepper. Stir in freshly grated parmesan cheese, which will not only enrich the flavor but also give the frittata a pleasant texture. Set this mixture aside while the veggies cook.

Step 3: Sauté the Aromatics and Vegetables

Heat the remaining tablespoon of olive oil in a 10-inch oven-safe pan over medium heat. Add the minced garlic and thinly sliced shallot, cooking until fragrant – about two minutes. Next, toss in the chopped bell pepper and kale, sautéing for around 5 minutes until the veggies are tender but still vibrant. This step builds the foundational flavor that makes the frittata irresistible.

Step 4: Combine Spaghetti, Sauce, and Veggies

Reduce the heat to low, then stir the cooked spaghetti and marinara sauce into the pan with the sautéed vegetables. Mix well to ensure every bite is infused with that comforting tomato goodness balanced by fresh greens and sweet peppers.

Step 5: Add Egg Mixture and Goat Cheese, Bake

Evenly spread the pasta and veggie mixture in the pan. Pour the whisked egg mixture on top, gently tilting the pan so it reaches all edges, ensuring an even cook. Crumble the goat cheese over the surface for pockets of creamy tang. Transfer the pan to a preheated oven at 350°F and bake for 15-20 minutes, until the eggs set completely, the top is lightly browned, and the spaghetti edges crisp ever so slightly.

Step 6: Finish and Serve

Remove the frittata from the oven and let it rest for a few minutes. Add fresh thyme or basil on top if you like, along with an extra drizzle of olive oil for shine and a luscious mouthfeel. Slice into halves or quarters and serve warm for a hearty, nutritious meal.

How to Serve Baked Spaghetti Frittata with Veggies Recipe

A black frying pan filled with spaghetti pasta mixed with bright red tomato pieces and dark green leafy spinach, all coated lightly in a thin sauce. Scattered over the top are dollops of soft white cheese that look creamy, with tiny black pepper specks visible on some cheese and pasta. The pan rests on a white marbled surface, and a metal handle extends from the side. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs such as thyme or basil are the perfect way to brighten this dish and add an inviting aroma. A sprinkle of extra parmesan or a dash of chili flakes can also enhance the flavor profile without overshadowing the main ingredients.

Side Dishes

This frittata pairs wonderfully with light salads like a simple arugula salad tossed in lemon vinaigrette or a crisp cucumber and tomato salad. Garlic bread or crusty baguette slices are great for soaking up any remaining marinara sauce, making the meal feel complete.

Creative Ways to Present

You can turn the Baked Spaghetti Frittata with Veggies Recipe into individual servings by using smaller oven-safe dishes before baking. Another fun presentation is to serve it with a dollop of Greek yogurt or a drizzle of pesto on the side, adding layers of creamy or herbal contrast.

Make Ahead and Storage

Storing Leftovers

Store any leftover frittata in an airtight container in the refrigerator for up to 3 days. It keeps wonderfully and makes for a nutritious, grab-and-go lunch option that reheats quickly without losing much of its fresh flavor and texture.

Freezing

You can freeze portions of this frittata wrapped tightly in plastic and placed in a freezer-safe container or bag for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to maintain the best texture and taste.

Reheating

Reheat leftover frittata slices gently in the microwave or in a preheated oven at 300°F until warmed through. Adding a little drizzle of olive oil or a splash of water can help restore moisture and prevent dryness.

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While spaghetti works beautifully, you can swap in other pasta shapes like penne or fusilli. Just make sure to cook them to al dente, so they hold up well during baking.

What if I don’t have goat cheese?

Goat cheese adds a lovely tang and creaminess, but you can substitute feta for a similar flavor or use mozzarella or cheddar for a different but equally delicious twist.

Is this recipe gluten-free?

To make it gluten-free, simply use gluten-free spaghetti. The rest of the ingredients are naturally gluten-free, so this recipe is easy to adapt for gluten sensitivities.

Can I prepare this Baked Spaghetti Frittata with Veggies Recipe in advance?

You sure can! You can prepare everything up to the baking step, cover the pan, and refrigerate for a few hours before baking. This makes it a great option for meal prepping or hosting brunch.

What vegetables can I substitute for the peppers and kale?

Feel free to use whatever you have on hand. Spinach, Swiss chard, mushrooms, zucchini, or cherry tomatoes all work wonderfully and bring their own unique flavors and textures to the dish.

Final Thoughts

This Baked Spaghetti Frittata with Veggies Recipe is a joyful way to brighten up your meal routine with something easy, tasty, and nutritious. Whether you’re cooking for two or planning leftovers, it’s a rewarding recipe that invites you to experiment and make it your own. I encourage you to try this dish soon and enjoy that perfect blend of pasta and eggs with wholesome veggies in every bite!