Maccheroni frittata is one of the staples of Neapolitan cooking, a unique and delicious dish suitable for lunches, appetizers and trips out of town.

According to tradition, the recipe of frittata di maccheroni was created to recycle the leftovers of pasta of the day before, especially to give a new life to maccheroni with meat sauce, which was prepared on Sundays for the whole family.

With the passing of time, this dish, poor and tasty, has become a recipe suitable for picnics, trips out of town and Sundays at the seaside or in the mountains.

Frittata di maccheroni is excellent both hot and at room temperature, it can be easily transported and it keeps well, moreover it can be eaten with the hands… just like pizza!

The traditional Neapolitan recipe of frittata di maccheroni has few ingredients, but they must all be of excellent quality.

The main ingredient is pasta and, according to tradition, maccheroni is used.

To these are added eggs, parmesan cheese, extra virgin olive oil, salt and pepper.

You can make this recipe following the Neapolitan tradition, or with leftover pasta from the day before, in any case it will be an amazing dish that will get everyone in agreement.

The Variants

From the traditional recipe are born many variations, the most common is the frittata made with spaghetti.

If in the traditional recipe only eggs and parmesan cheese are used, in the more modern variants there is a bit of everything.

Scamorza cheese is used to have a stringy filling, as well as Neapolitan salami or diced smoked bacon to give more flavor.

There are also those who make a red version, by adding tomato sauce and those who add a little bit of milk in order to have a creamier filling.

Milk can also be used to soften leftover pasta from the day before which usually becomes a little dry, especially in case the seasoning is not very rich.




Preparation: 10minutes
Cooking: 30minutes




  • 200 gr (7 oz) of rigatoni pasta
  • 3 eggs
  • 50 gr (1/4 cup) of Parmigiano Reggiano cheese
  • Extra virgin olive oil
  • Salt to taste
  • Pepper to taste



Take a large pot, fill it with water, add salt to taste and bring to a boil.

Meanwhile, grate the Parmigiano cheese and place it in a small bowl.

Shell the eggs and place them in a large bowl. Then add the grated Parmigiano cheese to the eggs as well.


Mix eggs and Parmigiano cheese with a fork until creamy and smooth.

Add the salt and pepper and stir for a few more seconds to flavor the eggs.

When the water is boiling, pour in the rigatoni and cook until al dente. The rigatoni will take about 10 – 11 minutes to cook al dente.

Drain the pasta and let it drain. Then pour the rigatoni into the bowl with the egg and Parmigiano cheese.
Stir gently with a spoon so as not to break the rigatoni. You need to make sure that the egg and cheese sauce mixes well with the pasta.

Heat a couple of tablespoons of extra virgin olive oil in a skillet and then pour in the pasta and spread it out evenly. Cook over medium/low heat for about 8 minutes with the lid on.

When a crispy crust has formed, turn the frittata over with the help of a plate and place it back in the pan. Continue cooking on the other side for about 5 minutes.


The original recipe for Neapolitan maccheroni frittata  is finished. You can serve it hot by cutting it into triangles like a pizza.







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