Photo of Shell pasta frittata with tomato salsa by WW

Shell pasta frittata with tomato salsa

Points® value
Total Time
40 min
10 min
30 min
Filling and delicious, this frittata is a great vegetarian meal.


White pasta, dry

75 g, use large pasta shells, approx. 12

Calorie controlled cooking spray

5 spray(s)


100 g, thinly sliced

Spring Onions

4 medium, thinly sliced

Medium fat soft cheese

200 g, with herbs

Egg, whole, raw

4 medium, raw

Skimmed Milk

4 tablespoon(s)


2 large, finely chopped


¼ small, red, finely chopped

Lemon Juice, Fresh

1 teaspoon(s), or white wine vinegar

Parsley, fresh

1 tablespoon(s), finely chopped


1 pinch

Black pepper

teaspoon(s), freshly ground


  1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Spray a 26x16cm or 23cm (9 inch) square baking dish with low fat cooking spray.
  2. Cook the pasta shells in lightly salted boiling water until just tender – about 8-10 minutes. They should retain their shape.
  3. Meanwhile, spray a non-stick saucepan with low fat cooking spray and cook the mushrooms and half the spring onions until softened and lightly browned. Remove from the heat, cool for a few minutes, then mix with half the soft cheese.
  4. Beat the eggs with the remaining spring onions, soft cheese and milk. Season. Pour into the baking dish.
  5. Drain the pasta shells and fill them with the mushroom mixture, arranging them in the baking dish. Transfer to the oven and bake for 20-25 minutes, until set.
  6. Make the salsa by mixing together the tomatoes, red onion, lemon juice or vinegar and parsley. Serve with the fritatta.