Pasta Frittata - Thermador PROFESSIONAL Series Recipes

PASTA FRITTATA

INGREDIENTS
½
2 – 11 oz. pkgs. frozen
Fettucine Alfredo
4 tbsp. olive oil or butter
2 cloves garlic, minced
½
cup chopped onion
1 – 28 oz. can Italian plum tomatoes,
drained, chopped
Salt and black pepper
1 – 8 oz. ball fresh mozzarella
⁄
1
cup toasted pine nuts
3
¼
cup golden raisins
8 beaten eggs
½
cup chopped fresh basil
1 cup grated parmesan cheese
Optional
Marinara sauce
Defrost the fettucine using the default defrost setting or thaw overnight
in refrigerator.
Place olive oil or butter in baking pan along with garlic, onion, and tomatoes. Place
in oven and cook as indicated, stirring halfway through. Remove from oven and
season well with salt and pepper.
Meanwhile, cut the Mozzarella cheese into ¾" cubes. Add pine nuts and raisins to
eggs and combine with fettucine. Place egg mixture in the baking pan on top of the
tomato mixture. Add the Mozzarella, basil and Parmesan. Bake as indicated or until
frittata is firm and eggs are set.
Serve with a little marinara sauce atop.
COOK'S TIP:
This dish can be completely assembled the night before, just increase baking time
by about 5 minutes.
Serves 8
SIDE DISHES, VEGETARIAN DISHES
SETTINGS
Alfredo
DEFROST, 110°F
17 minutes
Frittata
STEAM CONV, 350°F
20 – 25 minutes
3 3
AND CASSEROLES
Vegetables
TRUE CONV, 350°F
10 minutes
Baking Pan
27