Mezze penne rigatebaked frittata with peas and scamorza cheese

N. 860

20 min
30 min
6 people


Italian Wheat Mezze Penne Rigate no. 860 500 g
Eggs 6
Grated Parmigiano Reggiano cheese 60
Smoked scamorza 150 g
Extra virgin olive oil to taste
Parsley to taste
Salt to taste
Pepper to taste
For the sauce:
Tomato purée 400 g
Peas 200 g
Onion 1
Basil to taste
Extra virgin olive oil to taste
Salt to taste


  1. For the sauce, sweat a chopped onion with a drizzle of oil in a saucepan. Add the tomato purée, a few basil leaves and cook for 15 minutes. Now add the peas and cook for a further 10 minutes. Season with salt.
  2. Cook the Mezze Penne Rigate no. 860 in boiling salted water. Drain, add the pea sauce and allow to cool.
  3. Beat the eggs in a bowl with the salt, pepper, chopped parsley and grated Parmigiano Reggiano cheese. Add the mixture to the pasta and stir well.
  4. Line a baking tin with a diameter of approx. 20-22 cm with greaseproof paper and coat with a drizzle of oil. Pour in half of the pasta and egg mixture and add the diced scamorza cheese. Cover with more pasta and bake in a pre-heated oven at 200°C.
  5. Alternatively, cook for 5-6 minutes on the stovetop until the edges begin to turn golden and the frittata can be removed easily from the frying pan. Coat the surface with a drizzle of oil and turn the frittata. Cook for another 4-5 minutes, then leave to rest for a few minutes before serving.

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