In Naples, spaghetti and beaten eggs are mixed with broccoli rabe and smoked mozzarella, poured into a pan, and baked into a golden pasta frittata. Served hot or at room temperature, this is a great dish for a party or picnic. Smoked scamorza, a cow’s-milk cheese, is similar to mozzarella but firmer and drier.

Baked Spaghetti Frittata with Broccoli Rabe and Smoked Mozzarella is a delightful and satisfying dish that combines the flavors of a classic Italian frittata with the comforting elements of baked spaghetti. This recipe features tender broccoli rabe, cooked until almost tender, and mixed with al dente spaghetti noodles. The mixture is then combined with beaten eggs, Pecorino Romano cheese, and a touch of freshly ground pepper, creating a flavorful base. The frittata is further enhanced with layers of thinly sliced smoked mozzarella or smoked scamorza, which adds a delicious smoky essence to each bite. Baked to perfection, the eggs set and the top becomes lightly browned, resulting in a visually appealing and mouthwatering dish. Whether served hot or at room temperature, this Baked Spaghetti Frittata is a versatile and satisfying meal that can be enjoyed for breakfast, brunch, or dinner.

Serves 6 to 8

INGREDIENTS

• Salt
• 1 pound broccoli rabe, trimmed
• 12 ounces spaghetti
• 6 large eggs
• ¾ cup freshly grated Pecorino Romano
• Freshly ground pepper
• 8 ounces smoked mozzarella or smoked scamorza, thinly sliced

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Bring a large pot of salted water to a boil.
3. Oil a shallow 2-quart baking dish.
4. Add the broccoli rabe to the boiling water and cook for 5 to 8 minutes, until almost tender.
5. Remove the broccoli rabe with a strainer, leaving the water boiling.
6. Let the broccoli rabe cool slightly, then chop it into bite-size pieces.
7. Add the pasta to the boiling water, stir well, and cook, stirring often, until almost but not quite al dente.
8. Drain the pasta.
9. In a large bowl, beat the eggs with ½ cup of the grated cheese, a pinch of salt, and pepper to taste.
10. Add the cooked pasta to the egg mixture and toss well.
11. Add the chopped broccoli rabe to the pasta mixture and toss again.
12. Pour half of the mixture into the prepared baking dish.
13. Place the sliced mozzarella on top.
14. Add the remaining pasta mixture.
15. Sprinkle with the remaining ¼ cup grated cheese.
16. Bake for 25 to 30 minutes, or until the eggs are just set and the top is lightly browned.
17. Serve hot or at room temperature, cut into wedges or squares.

SERVING SUGGESTIONS:

1. Serve the Baked Spaghetti Frittata with Broccoli Rabe and Smoked Mozzarella as a brunch centerpiece. Cut the frittata into wedges or squares and present it on a platter. Accompany it with a side of mixed greens dressed with a light vinaigrette and some crusty bread or garlic breadsticks. This combination makes for a satisfying and balanced meal that is perfect for a weekend brunch gathering.
2. Enjoy the Baked Spaghetti Frittata as a comforting dinner option. Serve it alongside a simple side salad of arugula, cherry tomatoes, and shaved Parmesan tossed in a lemony vinaigrette. Pair it with a glass of red wine or a refreshing sparkling water infused with citrus slices for a complete and satisfying meal. The frittata’s savory flavors and the freshness of the salad create a delicious and well-rounded dinner experience.