Sunday, March 11, 2012

Spaghetti al Forno

Spaghetti al forno is a delicious pasta and cheese frittata. Breadcrumbs, pasta, eggs, mozzarella and Parmesan cheeses and prosciutto are layered together and then baked. It's hearty, cheesy and so good with a side of marinara sauce. I adapted this recipe from Giada de Laurentiis' recipe for capellini al forno. This would make three to four servings because I cut some of the ingredients down so that my husband and I wouldn't have tons of leftovers. If you want to make more, there would be plenty of room in the springform pan for an extra layer if you follow this recipe, so you can increase the amount of pasta, prosciutto and mozzarella if you need to.

  • 1/2 cup of breadcrumbs
  • 1/2 lb (225g) of spaghetti 
  • 2 tablespoons of butter, plus butter for greasing pan and for browning 
  • 1/2 cup of Parmesan cheese
  • 1 tablespoon of Italian herb mix (or herbs of choice)
  • 2 eggs, beaten
  • 2 cups of shredded mozzarella cheese
  • 200g of prosciutto, torn or roughly chopped
  • Salt and pepper to taste
  • 1 cup of marinara sauce

Preheat your oven to 350 degrees. Bring a pot of salted water to a boil and cook the pasta until it is al dente (tender but still chewy). Drain the pasta and put it into a large bowl. Let it cool somewhat so that when you add the eggs, the eggs do not cook. Add the Parmesan cheese, two tablespoons of butter, herbs, salt and pepper and beaten eggs to the bowl and mix well.

Grease the springform pan with some butter. Layer the breadcrumbs in the bottom of the pan. I forgot about the breadcrumbs when I made this and ended up having to toast some bread and grate it all. It worked, but it definitely took longer than it could have if I had been prepared!

Layer half of the spaghetti mixture in the pan on top of the breadcrumb layer, followed by a layer of half of the prosciutto. Spread half of the mozzarella cheese on top. Gently press the contents flat. Repeat with the remaining spaghetti mixture, prosciutto, and mozzarella cheese. Press the contents flat again. Dot the top of the mozzarella layer with some butter to help it brown nicely.

Bake the frittata at 350 degrees for 30-45 minutes until the top is golden brown. Heat the marinara sauce in the meantime and serve with the frittata. Yum!


I shared this on From Scratch Friday on Marriage from Scratch!




  1. Thanks for your sweet comments. This looks amazing! I am loving all the recipes on your blog...definitely inspiring me to get in the kitchen :)

  2. Thanks! I'm glad you stopped by. I've never cooked so much before, but I'm loving trying new recipes and I'm going to keep it up. The more frozen pizza I can cut down on, the happier I am!

  3. I love anything spaghetti, so I can't wait to make this! I even had to "pin it" on one of my Pinterest boards-lol
    I've become a follower after reading your short bio-anyone who loves/owns Mini Schnauzers just have to be fun and brilliant!

  4. I'm pinning this and deffinitely going to try and make it!

  5. It's a winner for sure! I love it and will definitely make it again, it was so delicious.

    @Amber - I love that the mention of our mini schnauzer made a difference! I love mini schnauzers. They have such personality, and their cute little faces get them out of trouble - at least it works for our dog!

  6. Yummy!! Your pictures look so tantalizing! Thanks for sharing at oopsey daisy!


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