Pasta cake
Pasta and macaroni
Italian cuisine
Happy Friday, lovelies! I like you. I made this for you. It’s a loooong weekend. Yay for all of us! (Except me, because I work freelance. But whatevs.) What are you doing this weekend? I’m hitting the yoga studio. I’ve finally caved and realize typing doesn’t count as exercise. And since I don’t believe in dieting, I need to be active so I’m not forced to buy an entire new wardrobe. I think you should make this…it’s PASTA CAKE! Don’t you just love the title? The title is super sneaky, because, as you can see, it’s not cake, but more of a frittata of sorts. I still liked it. And plus, if it did actually have flour and baking soda and was a cake, it’d just be plain weird. And seeing as I made a super weird dish last time, I’d figure I’d bring you something somewhat normal. Like most frittatas this dish could go so many ways. You could add mushrooms, asparagus, broccoli–basically any thing in your fridge that needs getting rid of. And even though the sight of ricotta kinda makes me wanna vom, it works lovely in this dish. As does the rest of the cheeses. I …
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