This process for producing a frozen gratin is characterized by comprising: extruding a dough which comprises durum wheat flour into a fresh pasta under a pressure of 100 to 200kgf/cm2； boiling the fresh pasta； and freezing the boiled fresh pasta together with a sauce. It is suitable to use, as the dough to be extruded, a dough obtained by blending 100 parts by mass of durum wheat flour with an average grain size 50-300 μm to 2 to 6 parts by mass of a vegetable protein. Further, it is also suitable to boil the fresh pasta so as to make the boiling yield fall within a range of 190 to 250%.
