One-Pan Roasted Tomato Pasta with Melted Mozzarella Tips, FAQ & printable recipe

Tips for success

For the best flavor, choose ripe, fragrant tomatoes. If tomatoes are out of season, use canned whole tomatoes (drained) for a more consistent result. When roasting, don't overcrowd the pan—give the vegetables room to caramelize. A single layer in a large skillet works best. If you have a convection oven, reduce the temperature by 25°F (15°C) to avoid over-browning.

The key to a creamy sauce is stirring the pasta frequently as it simmers. This releases starch and helps create a silky texture. If you prefer a spicier kick, add a pinch of red pepper flakes when you smash the vegetables. For extra richness, stir in a pat of butter at the end. And don't forget to season with salt—the vegetables and pasta need it to bring out their flavors.

Variations

• Spicy Arrabbiata: Add 1/2 teaspoon of red pepper flakes when you smash the roasted vegetables. The heat will infuse the sauce as the pasta simmers, giving it a pleasant kick. You can also add a finely chopped fresh chili with the garlic for extra freshness.
• Herb Garden: Swap the basil for a mix of fresh oregano, thyme, and parsley. Add the herbs after smashing the vegetables so they infuse the sauce while the pasta cooks. Finish with a generous handful of chopped parsley for a bright, herbal note.
• Creamy Vodka-Style: After smashing the vegetables, stir in 1/4 cup of heavy cream before adding the pasta. This creates a richer, pink sauce. You can also add a splash of vodka (about 2 tablespoons) for a classic vodka sauce flavor. Cook the vodka for a minute before adding the pasta.
• Veggie Boost: Add 2 cups of baby spinach or kale to the skillet when you fold in the cheese. The greens will wilt into the hot sauce, adding color and nutrients. You can also add sautéed mushrooms or zucchini along with the pasta for extra bulk.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to restore the creamy sauce.

Freezer

This pasta can be frozen for up to 2 months. Cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop or in the microwave, adding a little water or broth to loosen the sauce. Stir until piping hot.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, so when reheating, add a splash of water or broth to loosen the sauce.

Reheat gently on the stovetop or in the microwave, stirring occasionally, until piping hot. The texture will be slightly softer than freshly made, but the flavor will still be delicious.

You can roast the vegetables up to 2 days ahead and keep them in the refrigerator. When ready to cook, smash them in the skillet, add the pasta and water, and proceed with the recipe. This saves time on busy nights.

Or, assemble the entire dish up to the point of adding the cheese, then cover and refrigerate. When ready to serve, reheat on the stovetop, add the mozzarella, and finish as directed.

Serving ideas

Serve this pasta hot, straight from the skillet, with an extra sprinkle of fresh basil and a crack of black pepper. A side of crusty bread is perfect for soaking up any extra sauce.

If you like, add a light green salad with a lemony vinaigrette to balance the richness. This dish is hearty enough to stand alone, but it also pairs well with grilled chicken or a simple green vegetable.

For a more elegant presentation, spoon the pasta into individual shallow bowls and garnish with a few whole basil leaves. A drizzle of good olive oil just before serving adds a fruity note and a touch of shine.

You can also top with a little grated Parmesan if you like, though the mozzarella already provides plenty of cheesy goodness. Serve immediately for the best texture and flavor.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato Pasta with Melted Mozzarella

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 2 lb ripe tomatoes
• 2 red bell peppers
• 1 large onion
• 6 cloves garlic
• 1/4 cup extra virgin olive oil
• 12 oz pipe rigate or other shell pasta
• 3 cups boiling water
• 2 cups shredded mozzarella
• 1/2 cup fresh basil leaves
• Freshly ground black pepper, for serving

Instructions

1. Heat the oven to 425°F (220°C). Place the whole tomatoes, red peppers, onion, and garlic cloves in a large oven-safe skillet or roasting pan. Drizzle with the olive oil and toss to coat. Roast for 25–30 minutes, until the tomatoes are softened and the peppers are charred in spots.
2. Carefully remove the skillet from the oven. Using a potato masher, crush the roasted tomatoes, peppers, onion, and garlic right in the pan until you have a chunky sauce. Mash until the mixture releases its juices and looks like a thick, rustic sauce.
3. Place the skillet over medium-high heat on the stovetop. Stir in the pasta and pour in the boiling water. Bring to a simmer, then reduce the heat to medium-low. Cover and cook, stirring occasionally, for 12–15 minutes, until the pasta is tender and has absorbed most of the liquid.
4. Remove the skillet from the heat. Add the shredded mozzarella and most of the basil leaves, reserving a few for garnish. Fold everything together until the cheese is melted and the sauce is creamy and glossy.
5. Spoon the pasta into warm bowls. Top with the remaining fresh basil leaves and a generous grind of black pepper. Serve immediately while hot and creamy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

520

Protein

18 g

Carbohydrates

70 g

Fat

18 g

Automatic estimate from the ingredient list, not laboratory-verified.