Pasta Carbonara Frittata

I have been having a yen for Pasta Carbonara recently. When I looked up the recipes I saw how many eggs were in it and the fact that you don't really cook the eggs. They are poured over the pasta and are supposed to cook from the heat of the cooked pasta. Well, that doesn't sit well with me especially with all the E-coli issues and other food borne illnesses around. That's why it was so strangely fortuitous that I found a recipe for a Pasta Carbonara Frittata in this month's All You Magazine. This pasta carbonara is at least cooked in a skillet and then put under the broiler. It was really yummy. Of course, I changed it a bit. I used a liquid egg substitute and instead of the turkey bacon, I used Pancetta which is an Italian bacon. I used it because I had it in my refrigerator not for any other reason. I doubt it has less fat or less sodium than turkey bacon. This is a delicious, inexpensive and easy recipe so try it!

Pasta Carbonara Frittata

Prep: 5 min.
Cook: 25 min.
Serves: 4

8 oz. spaghetti
2 Tbsp. olive oil
4 oz. turkey bacon
6 large eggs
1/2 cup grated Parmesan
2 cloves garlic, finely chopped
salt and pepper

1. Bring a large pot of salted water to boil and cook spaghetti until just tender, about 8 minutes or as package label directs. Drain, transfer to a large bowl and toss with olive oil to coat. Let cool to room temperature.

2. Cook turkey bacon in a large skillet over medium-high heat until crisp, about 6 minutes. Remove bacon to paper towels to drain. Discard all but 1 Tbsp. of fat in skillet.

3. Preheat broiler to high. Whisk together eggs, Parmesan, garlic, 1/2 tsp. salt and 1/4 tsp. pepper in a large bowl. Pour over spaghetti and toss to coat. Crumble bacon into bowl and mix well.

4. Place skillet on stove over medium-low heat and add egg-and-spaghetti mixture, spreading into an even layer with a spatula. Cook until bottom is well-browned, about 8 minutes, sliding a spatula underneath frittata occasionally to loosen.

5. Place pan under broiler and cook until top is golden and set, about 3 minutes. Cut frittata into wedges and serve.

Enjoy~!

The Creative Cook

Spinach and Ricotta-Stuffed Shells

I know this recipe is a bit off topic but I had a box of jumbo shells in my pantry that I've been wanting to make so I searched for a recipe and found this one from Cooking Light Magazine. It is really tasty. I used all the shells in the box rather than just making 24. I also used the entire container of part-skim ricotta. The only change you will need to make is to keep it in the oven longer. I left it in there for an hour rather than 30 minutes and it came out great. I also put shredded mozzarella on top.

I also found another recipe by Rachel Ray that I will try in the near future. Rachel Ray's recipes are far from "light" but usually really yummy.


Spinach and Ricotta-Stuffed Shells

Substitute various cheeses, such as Asiago or feta, in place of Parmesan and other dried herbs, such as thyme, basil, or dill, in place of oregano.


2 cups Basic Marinara, divided
Cooking spray
2 1/2 cups part-skim ricotta cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 large egg yolk
1 garlic clove, minced
24 cooked jumbo pasta shells


Preheat oven to 350°.

Spread 1/2 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray.

Combine ricotta and next 8 ingredients (through garlic) in a large bowl, stirring well. Spoon about 1 1/2 tablespoons filling into each pasta shell. Arrange stuffed shells in prepared dish; spread with remaining 1 1/2 cups Basic Marinara. Cover and bake at 350° for 30 minutes. Let stand 5 minutes before serving.



Yield: 6 servings (serving size: 4 stuffed shells and about 1/3 cup sauce)


4 Cheese Stuffed Shells
Recipe courtesy Rachael Ray
Prep Time: 10 min Inactive Prep Time: -- Cook Time: 25 min
Level: Easy
Serves: 4 servings

Ingredients:
Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese or part skim ricotta cheese
1 pound mozzarella, diced
1/2 cup grated Parmigiano-Reggiano
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded

Directions:
Preheat oven or broiler to 450 degrees F.

Bring a large pot of water to a boil. Salt water and add pasta. Cook shells 12 to 15 minutes, they should be softened but still undercooked at the center. Drain pasta and cool.

Combine ricotta, 1/2 of the diced mozzarella, a couple of handfuls of Parmigiano and 1/2 of the Asiago. Add parsley to the cheeses and stir to combine.

To a small saucepan over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves

Pour a little sauce into the bottom of a shallow medium sized casserole dish. Fill shells with rounded spoonfuls of cheese mixture and arrange them seam side down in casserole dish. Top shells with remaining sauce and remaining mozzarella and Asiago cheeses. Place shells in very hot oven or 8 inches from hot broiler and cook 6 to 8 minutes to melt cheeses and bubble sauce.