Baked Pasta Frittata with Spinach and Tomatoes

Pasta frittata often is made entirely on the stovetop, but here the oven does much of the cooking. We also skip the skillet and use a springform pan, which has a larger capacity. The removable sides make serving easy. Be sure to wrap the pan in foil to catch drips; the pans can leak. Short, tubular pasta, such as penne and ziti, are best, as they easily integrate with the other ingredients and won’t end up as dense as spaghetti or other long, thin shapes. Serve warm or at room temperature.