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    Home » Recipes » Family Dinners

    Cheesy Macaroni & Vegetable Frittata Bake

    Published: Jun 10, 2024 by Lucy · This post may contain affiliate links · 20 Comments

    Jump to Recipe
    A square of macaroni bake placed on top of the rest of the frittata in a baking dish.

    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!

    A portion of macaroni frittata on a white plate served with rocket.

    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.

    A square of frittata cut out and placed on top of the rest of the frittata in the baking dish.

    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.

    Ingredients needed to make the recipe measured out and placed in individual bowls.
    • 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. 

    Whisked eggs and milk in a large mixing bowl.

    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. 

    The vegetables, chopped ham and cheese added to the beaten eggs.

    Step 3 - Pour Into The Baking Dish

    Pour the frittata mixture into the prepared dish.

    The frittata mixture poured into a rectangular oven proof dish.

    Sprinkle with extra grated cheese. 

    Cheese sprinkled over the vegetable frittata.

    Step 4 - Bake

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

    Allow to cool before cutting into slices. 

    Close up of the baking frittata in the baking dish.

    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

    Can I freeze this slice?

    Absolutely! Allow the cooked slice to cool completely, cut into slices and store in an airtight container in the freezer for up to 2 months. Defrost in the fridge overnight.

    Can I make this frittata vegetarian?

    Yes, simply leave out the ham.

    Close up of a fork holding a forkful of the frittata.

    Related Recipes

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

    • Close up image of a Corn, Ham and Cheese quiche in a puff pastry crust on a blue tea towel
      Corn, Ham and Cheese Quiches
    • A plate of panko crumbed vegetable nuggets.
      Healthy Veggie Nuggets | 4 Ingredients
    • My classic creamy Tuna Pasta Casserole is a family favourite! It's a budget-friendly midweek dinner that's packed full of vegetables and can be made ahead of time and frozen. 
      Creamy Tuna Pasta Bake
    • Chicken savoury pastries on a blue tea towel.
      Chicken, Bacon & Cheese Sausage Rolls

    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. 

    A slice of frittata with vegetables and macaroni.

    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. 
    5 from 14 votes
    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

    Ingredients

    • 10 eggs room temperature
    • 1 cup milk
    • 1 red capsicum finely chopped
    • 1 carrot peeled and finely chopped
    • 1 cup peas defrosted
    • 1 cup corn kernels defrosted
    • 150 g ham chopped
    • 2 cups cooked macaroni pasta
    • 1 cup cheddar cheese grated
    • extra grated cheese, for sprinkling
    Prevent 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
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    Comments

    1. Kay says

      February 12, 2023 at 9:31 pm

      Thank you Lucy for your recipes. Found your site early today while looking for a certain recipe and for dinner tonight made your Macaroni and Veggie Frittata. I kept one serve aside for a lower carb meal for myself and added the pasta to the remainder before baking. Have to say it's so nice to make an easy dinner where everyone enjoys eating it and there are no I don't like that comments. It was all polished off and leftovers quickly packed into lunch boxes for work and school tomorrow. This recipe is one to save for future use.

      Reply
      • Lucy says

        February 13, 2023 at 7:30 am

        That's SO great to hear! Thank you so much!

        Reply
    2. Linda M says

      July 26, 2021 at 10:44 pm

      HI, I was wondering if you had tried this recipe in a muffin tray and if yes how long would you cook it for?
      Thank you.:)

      Reply
      • Lucy says

        July 27, 2021 at 9:08 am

        Hi Linda, I personally havent but I dont see why not!

        Reply
    3. Eva says

      July 18, 2021 at 2:00 am

      5 stars
      Is there a vegan alternative to the eggs as don't eat eggs

      Reply
      • Lucy says

        July 18, 2021 at 8:38 am

        I havent personally tried this without eggs - sorry!

        Reply
    4. tamara says

      March 02, 2020 at 9:02 am

      I'm going to add this recipe to my list of things to cook up before baby arrives next week, thanks 🙂

      Reply
      • Lucy says

        March 02, 2020 at 1:43 pm

        Good luck meeting your bubba! What an exciting time!

        Reply
    5. Denece says

      September 15, 2019 at 5:11 pm

      Hi There, I feel silly for asking this question. But.... is the two cups of pasta asked for, 2 cups of already cooked pasta, or .... 2 cups of raw pasta and then you cook it. I ask, as 2 cups of raw, when cooked, will yield more than two cups. I hope I am making sense.

      Reply
      • Lucy says

        September 16, 2019 at 7:19 am

        Hi there, it's 2 cups cooked macaroni pasta xx

        Reply
    « Older Comments
    5 from 14 votes (12 ratings without comment)

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

    More about me →

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