Frittata di Spaghetti al Ragù (Gluten Free Spaghetti and Ragu Frittata)
A thick, golden frittata studded with spaghetti, ragu and Parmesan. A clever way to use leftover pasta, and also good cold.
Made with Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelMedium
- Costabout £1.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the spaghetti in salted water for 1 minute less than the packet says. Drain and rinse briefly in cold water so it stays separate.
7 min - 2
Warm your ready made ragu (see the base recipe) in a pan with 2 tbsp water for 5 minutes, until steaming hot all the way through. Tip it into a large bowl and leave to cool for 5 minutes.
5 min - 3
Beat the eggs with the Parmesan, parsley and a pinch of pepper. Stir the spaghetti and egg mixture into the ragu until the pasta is coated.
- 4
Heat the oil in a 24 cm non stick, ovenproof frying pan over a medium heat. Pour in the mixture and flatten it with a spatula. Cook for 6 to 8 minutes, until the base is golden and set.
7 min - 5
Heat the grill to high. Place the pan under the grill for 4 to 5 minutes, until the top is set and golden and the egg is cooked through.
4 min 30 s - 6
Leave to stand for 5 minutes, slide on to a board and cut into wedges.
Tips
- Cool the ragu a little before adding the egg, so the egg does not start to scramble in the bowl.
- Use a pan that is ovenproof, or wrap the handle in foil if it is not, to take it under the grill.
- Run a spatula around the edge before turning out, so the frittata slides out in one piece.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 2 days. Serve cold or reheat until steaming hot all the way through, once only.
Questions
Can I use leftover cooked pasta?
Yes, if it was cooled quickly and kept in the fridge for no more than a day. Use about 400 g of cooked spaghetti instead of 200 g dry and mix it with the ragu as in the recipe.
Can I flip it instead of grilling?
Yes, but it is risky with a thick frittata. Slide it on to a large plate, invert the pan over it and flip. The grill is easier and gives an evenly set top.
Is it gluten free?
Yes, with gluten free spaghetti and the gluten free ragu. Eggs, Parmesan and olive oil are naturally gluten free. Check your spaghetti label.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.