Linguine Frittata

Linguine Frittata

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based on 1 reviews
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15 min.
55 min.
6 Servings

Use up leftover pasta, add some vegetables to make this quick and easy Linguine Frittata entrée.


  • 1 pkg. (9 oz.) BUITONI Refrigerated Linguine (9 oz.), cooked and drained
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1/2 cup finely chopped red bell pepper
  • 2 cups (four 4-oz. cartons) cholesterol-free egg product or 10 large eggs, lightly beaten
  • 1 cup lowfat cottage cheese
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup shredded cheddar cheese
  • 1 container (15 oz.) BUITONI Refrigerated Marinara Sauce (15 oz.), warmed
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PREHEAT oven to 400° F. Spray 9 1/2- or 10-inch ovenproof skillet with nonstick cooking spray.

COMBINE linguine, spinach, corn and bell pepper in large bowl. Place egg product, cottage cheese and thyme in blender; cover. Blend until smooth. Pour over pasta mixture; toss well. Spread evenly into prepared skillet.

BAKE for 20 to 25 minutes. Sprinkle with Parmesan cheese and cheddar cheese; bake for additional 5 to 10 minutes or until set. Let stand for 5 minutes; cut into wedges. Serve with sauce. Season with salt and ground black pepper.

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Linguine Frittata


- Tahsina Begum from Dammam

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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