Vegetarian

VT Pasta Marinara Frittata takes 5 minutes to prepare.

VT Pasta Marinara Frittata takes 15 minutes to cook.

VT Pasta Marinara Frittata makes 6 servings.

The ingredients for VT Pasta Marinara Frittata are:

9 oz. spaghetti
1.5 Tbs, plus 1 tsp olive oil, divided
5 cloves garlic, minced (2 tsp)
2 tsp dried oregano
1.5 tsp finely chopped fresh rosemary
2 cu prepared marinara sauce
6 large eggs
1/2 cu finely grated parmesan cheese
1/3 cu chopped fresh basil
1/3 cu grated low-fat mozzarella cheese

Here is how you make VT Pasta Marinara Frittata:

Preheat oven to 400F. Cook spaghetti in large pot of boiling & salted water, according to package directions, until al dente.Meanwhile, heat 1.5 Tbs oil in saucepan over medium-low heat. Add garlic, oregano, and rosemary. Saute 1 minute, until fragrant. Remove from heat & mix in marinara sauce.Whisk together eggs, Parmesan, and basil in medium size bowl; stir in 3 Tbs. pasta cooking water. Drain pasta in colander, rinse with cold water, and drain again. Stir pasta into egg mixture.In large ovenproof skillet, add remaining tsp of oil and heat over medium-high heat for 2 minutes. Swirl oil around to coat pan. Add egg-pasta mixture to skillet; spreading mixture evenly. Cover, and bake 8-10 minutes, or until set.Remove frittata from oven, drop 1 cup of herb-infused marinara sauce sauce over top of frittata by spoonfuls, leaving space between drops, and sprinkle with mozzarella. Cover and bake 3-5 minutes more, until mozzarella melts.Serve with remaining sauce on side.Serving Size:?6 slices

The nutritional information for VT Pasta Marinara Frittata is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 372.5

• Total Fat: 14.8 g
• Cholesterol: 197.1 mg
• Sodium: 616.1 mg
• Total Carbs: 40.3 g
• Dietary Fiber: 2.5 g
• Protein: 18.8 g

The dietary needs meet for VT Pasta Marinara Frittata is Vegetarian