Sauteed Tomato Sauce
2 Tbs butter
3/4 cup chopped onion
2 cloves garlic, minced
one 28-ounce can Italian-style whole tomatoes in puree
half of a 6-ounce can (1/3 cup) tomato paste
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
1 tsp dried oregano, crushed

Pasta Frittata
6 oz dried spaghetti
2 Tbs olive oil
3/4 cup chopped onion
1- 1/2 cups sliced fresh mushrooms
1 medium zucchini, cut into thin bite-size strips (1-1/2 cups)
1 medium red sweet pepper, cut into thin bite-size strips
2 cloves garlic, minced
1 tsp salt
1 tsp dried oregano, crushed
1/2 tsp ground black pepper
10 eggs
1- 1/4 cups milk
1/2 cup grated Parmesan cheese
2 8-ounce packages cream cheese, cut into small cubes and softened
1- 1/2 cups shredded sharp cheddar cheese (6 ounces)

For the Tomato Sauce:

In a medium saucepan, heat butter over medium heat. Add onion; cook about 5 minutes or until onion is tender, stirring frequently. Add garlic; cook and stir for 30 seconds. Carefully stir in Italian-style whole tomatoes in puree, undrained and cut up; half of a 6-ounce can (1/3 cup) tomato paste, sugar, salt, and ground black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is of desired consistency. If desired, stir in dried oregano. Cook for 5 minutes more.

For the Frittata:

1. Prepare Sauteed Tomato Sauce; cover and keep warm. Cook spaghetti according to package directions; drain. Return spaghetti to saucepan; cover and keep warm.
2. Meanwhile, preheat oven to 350 degrees F. In a large saucepan, heat olive oil over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add mushrooms, zucchini, sweet pepper, and garlic. Cook and stir about 3 minutes more or just until vegetables are tender. Drain off liquid. Stir in salt, oregano, and black pepper; cool.
3. In a large mixing bowl, beat eggs, milk, and Parmesan cheese with an electric mixer on low speed until combined. Add cream cheese. Beat for 30 seconds.
4. Arrange spaghetti in the bottom of a greased 3-quart rectangular baking dish. Add vegetable mixture. Sprinkle with cheddar cheese. Pour egg mixture evenly over mixture in dish. Press mixture lightly with the back of a large spoon. Bake about 40 minutes or until mixture is set and lightly browned on edges.
5. To serve, cut frittata into serving-size pieces. Spoon about 1/3 cup of Sauteed Tomato Sauce onto each plate; place a serving of frittata on top of sauce. Makes 12 servings.


Number of Servings: 12

Recipe submitted by SparkPeople user SHERRY.J.

 

More Recipes Like This

• Lemon Garlic Tilapia
• Mediterranean Baked Fish
• GARLIC SHRIMP PASTA
• Salmon on Greens with Lime-Ginger Dressing
• Angel Hair Pasta with Shrimp and Spinach
• Tuna Noodle Casserole-Simple & Cheesy
• Easy Steamed Fish Packets
• World's Best (and easiest) Salmon
• Fish Curry
• Mediterranean Salmon