Cheesy Macaroni & Vegetable Frittata Bake

This cheesy macaroni and vegetable frittata bake is the easiest midweek dinner and is loved by all the family (including fussy eaters!)

Taking just 10 minutes to prepare, this no-fuss dinner also makes a delicious light lunch and is a great option for lunchboxes!

For an easy midweek meal that is guaranteed to be loved by everyone – fussy toddlers included – this baked cheese and vegetable frittata is one of my favourites.

With just a few minutes of prep time, it is full of kid-friendly ingredients: eggs, ham, cheese, pasta (don’t you just love an easy pasta recipe?!), and an assortment of vegetables.

Just like my spinach and bacon frittata, quinoa bake, rice and vegetable slice, and zucchini carrot slice, this vegetable slice is delicious served either warm or cold.

Why You’re Going To Love This Recipe

• Loved by kids – from hungry kids to picky toddlers, this cheesy pasta slice is always popular!
• Packed with vegetables – with an assortment of vegetables in every bite, this healthy vegetable frittata is perfect if you are looking to up your veggie intake!
• Versatile – add your favourite veggies or leftover cooked vegetables, some cooked bacon or leftover BBQ chicken instead of the ham, or leave out the ham for a vegetarian frittata.
• Budget friendly – made with basic ingredients, this cheesy macaroni and vegetable frittata bake is a very economical meal.
• Freezer-friendly – pop any leftovers in the freezer and defrost in the fridge overnight for a quick grab’n’go lunch or even breakfast!
• Leftovers taste delicious!

What You Need

This baked vegetable frittata uses easy to find, economical ingredients.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Eggs – I use size large eggs, which weigh approx. 60g each.
• Milk – either full fat or reduced fat milk is fine to use.
• Red capsicum  – also known as red bell pepper. Make sure it is finely chopped to allow it cook properly.
• Carrot – as with the red capsicum, chop the carrot finely to allow it to cook properly.
• Peas – frozen peas are a freezer staple! Just bring to room temperature before adding to the whisked eggs.
• Corn kernels – I prefer to use frozen corn kernels and bring them to room temperature before using, however you can also use canned corn, just drain it well before using.
• Ham – I prefer to buy sliced ham and chop it myself, however you can buy shredded ham from the supermarket, if you prefer.
• Macaroni pasta – use cooked macaroni.
• Cheddar cheese – I like to use cheddar cheese, tasty cheese or mozzarella cheese. Mozzarella cheese melts and becomes deliciously gooey!
• Extra grated cheese – for sprinkling on top of the frittata.

Equipment Required 

You don’t need any fancy equipment to make this cheesy macaroni and vegetable frittata bake.

• Large mixing bowl – to mix the frittata in.
• Large rectangular baking dish – size 30cm x 40cm (12″ x 15″) – to bake the frittata in.
• Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

It takes just 10 minutes to prepare this oven baked frittata! Then place it in the oven for 40 minutes, and have dinner on the table in under an hour.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Whisk The Eggs And Milk Together

Preheat the oven. Grease a large rectangular baking dish and set it aside. 

Place the eggs and milk into a large bowl and whisk together. 

Step 2 – Add The Rest Of The Ingredients

Add the chopped red capsicum, chopped carrot, defrosted peas and sweetcorn, chopped ham, cooked macaroni and grated cheese and stir to combine. 

Step 3 – Pour Into The Baking Dish

Pour the frittata mixture into the prepared dish.

Sprinkle with extra grated cheese. 

Step 4 – Bake

Bake in the preheated oven until golden on top and set in the middle. 

Allow to cool before cutting into slices. 

Expert Tips

• Don’t over beat the eggs – this can cause the frittata to become dense when baked.
• Leftover pasta – this vegetable frittata is a delicious recipe for leftover cooked pasta, just substitute the macaroni for 2 cups of your favourite cooked pasta instead.
• Allow to cool before cutting into slices – leave the frittata to cool for at least 10 minutes once you take it out of the oven to allow it to firm up and make it easier to cut into neat slices.
• Serving ideas – this pasta and vegetable frittata tastes delicious on its own, or serve with a roast pumpkin salad, crispy potato wedges or with some soft and fluffy bread rolls.
• Storage – store the pasta frittata in an airtight container in the fridge for up to 2 days.

FAQs

For more kid and toddler friendly recipes, here are some more of my family’s favourite recipes:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

Macaroni & Vegetable Frittata Bake

A simple Macaroni & Vegetable Frittata Bake made with capsicum, carrots, corn, peas and ham. Perfect for kids and toddlers, or as an easy midweek dinner. 

Print Pin Rate

Course: Lunch or Dinner, Snacks

Cuisine: frittata

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 12 serves

Calories: 196kcal

Author: Lucy – Bake Play Smile

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 180 degrees celsius (fan forced). Grease a large 30cm x 40cm rectangular baking tray and set aside. 

• Place the eggs and milk into a large bowl and whisk together. 

• Add all of the remaining ingredients and stir to combine. 

• Pour into the prepared tin and sprinkle with the extra grated cheese. 

• Bake for 40 minutes or until golden on top and set in the middle. 

• Allow to cool before cutting into slices. 

Notes

RECIPE TIPS:

• Don’t over beat the eggs – this can cause the frittata to become dense when baked.
• Leftover pasta – this vegetable frittata is a delicious recipe for leftover cooked pasta, just substitute the macaroni with 2 cups of your favourite cooked pasta instead.
• Allow to cool before cutting into slices – leave the frittata to cool for at least 10 minutes once you take it out of the oven to allow it to firm up and make it easier to cut into neat slices.
• Serving ideas – this pasta and vegetable frittata tastes delicious on its own, or serve with a roast pumpkin salad, crispy potato wedges or with some soft and fluffy bread rolls.
• Storage – store the pasta frittata in an airtight container in the fridge for up to 2 days.
• Freezer – freeze the slice for up to 2 months.

Nutrition

Calories: 196kcal | Carbohydrates: 14g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 156mg | Sodium: 298mg | Potassium: 218mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1585IU | Vitamin C: 18mg | Calcium: 119mg | Iron: 1.2mg