Saturday, June 4, 2011

Recipe for Tortelloni Frittata with Sausage, Spinach, and Marinara Sauce

Yield: 6 servings
Time: 45 minutes

1 8 oz. package Barilla spinach and cheese tortelloni
12 oz. mild Italian sausage, removed from casing if using links
2 cloves garlic, crushed
3 cups (packed) fresh spinach, washed and dried, long stems removed
4 TBSP unsalted butter, divided
1 cup (packed) freshly grated aged Parmesan cheese, divided
8 whole eggs, beaten
1 24 oz. jar Barilla marinara sauce
Fresh basil leaves for serving

  • Cook tortelloni per package directions until al dente.
  • While tortelloni cook, cook sausage and garlic over med-high heat for 10 minutes until browned.
  • Remove sausage and garlic from pan, place in paper towel lined bowl, wipe pan out and add spinach.
  • Wilt spinach over medium heat for 2 minutes then add to bowl with sausage.
  • When tortelloni are ready, drain and then return to pan and add 2 TBSP butter and 1/2 cup (packed) Parmesan cheese. 
  • Cool for 5 minutes.
  • Heat a broiler proof pan over med-high heat, add 2 TBSP butter, and turn broiler on to preheat.
  • Add the beaten eggs to the tortelloni.
  • Stir in sausage and spinach.  Mix gently to combine.
  • Pour mixture into hot broiler proof pan and cook undisturbed on med-high for 4 minutes then reduce heat to medium for 6 additional minutes.
  • Sprinkle 1/2 cup (packed) Parmesan cheese over the top of frittata.
  • Place frittata under broiler and cook for 5 minutes or until nicely browned and set.
  • Carefully remove pan and let cool for 5 minutes.
  • While frittata cools, heat Barilla marinara sauce and prepare basil leaves for serving.
  • Carefully run a spatula around and under the edges of the frittata to loosen.  Pan will still be very hot.
  • Shake and tilt frittata out on to serving platter.
  • Cut into 6 portions.  Serve with marinara sauce and basil.