If you’ve ever made an entire box of pasta only to realize you’d have to put half of it in the fridge for leftovers, then you’re not alone. If you’re making a lot of pasta for a crowd then it can be even worse since you might prepare 2 boxes and then not have enough hungry guests to finish it off. There’s a perfect solution for this situation in Ree Drummond’s tomato pasta frittata. This tasty egg and pasta pie will give you a break from the usual pasta-with-sauce dinner and is a cheap one to make that still has a lot of protein.

I find it’s best to use a short pasta here like penne, ziti, or dittalini. But, if you have spaghetti then it will work fine also. It just may be a little more fiddly to cut slices if you use longer pasta. And, you can of course use nob-leftover pasta as well with no problem. Just make sure it’s cooked and drained before you begin the recipe.

Combined with some parmesan cheese, eggs, spices, and some chopped tomato on top this bakes up to become a slice-able, savory pie. Since cast iron can discolor eggs it’s best to use an enameled or stainless steel skillet for this recipe.

You could add other cheeses or even red peppers to this recipe for even more flavor. But any way you make it you’ve got a classic union of eggs with pasta, a duo found in dishes like pasta cacio e uova and carbonara. And, there’s a reason this is such a favored combination because they go so well together.

The next time you have leftover pasta or don’t know what to make for dinner this tomato pasta frittata is perfection in under 45 minutes from start to finish.