I was taken aback when I saw the title of this recipe. “Stuffed Spaghetti Frittata” ???? What’s that? How do you stuff spaghetti? My wariness increased as I read further – many more ingredients then usual and not just mozzarella, but buffalo-milk mozzarella – you know, the kind Tony Soprano’s crew liked. And three burners going on top of the stove and the broiler in the oven. Hey, I’ve been getting used to one sauté pan with maybe a pot in which to cook some pasta. Well, OK I’ll do it Marcella, but it had better be worth the effort and electricity.
And oh, it’s the frittata that’s stuffed, not the spaghetti. Well at least that should make things a bit easier.
A lot of ingredients in this recipe – see pic below. I am preparing many of these recipes well in advance of publication for a variety of reasons. The parsley is from my herb garden – the first ingredient, in addition to my garlic, from my one-acre plot of land in Eastern Ontario – many more herbs & veggies to come.

First, I have to cook the pasta – correction, first I have to undercook the pasta, then add the parsley and some of the butter.

Tomatoes, onions, mozzarella, ham – the “stuffing” for the frittata.

The frittata, out from under the broiler, ready to eat.

Well, how was it?
This was a unique experience for me. I didn’t know such a dish existed. It was certainly quite an upgrade from my conception of a frittata.
I think I made a bit of a miscue with the pasta – not used to undercooking something on purpose.
OK Marcella, you win. It was great.