One-Pan Roasted Tomato Rigatoni Bake Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use whole-milk mozzarella and shred it yourself. Pre-shredded cheese often contains potato starch or cellulose, which can inhibit melting and prevent that gooey stretch.

Let the dish rest for 2-3 minutes after broiling before serving; this allows the cheese to set slightly, making it easier to scoop and creating an even more dramatic pull. If you want extra browning, you can sprinkle a little extra parmesan on top before broiling.

To achieve a perfectly creamy sauce, make sure the pasta is well-drained but not rinsed. Rinsing removes the starch that helps the sauce adhere. When adding the pasta water, do so gradually, stirring constantly, until the sauce reaches your desired consistency.

If the sauce becomes too thin, let it simmer for a minute to reduce. For a more intense roasted flavor, you can char the tomatoes a bit longer, but keep an eye on them to prevent burning.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon red pepper flakes with the oregano for a spicy kick. For extra heat, stir in a pinch of cayenne with the cream. Garnish with fresh basil and a drizzle of chili oil.
• Vegetable-Packed Version: Roast sliced zucchini or bell peppers alongside the tomatoes. Add chopped spinach to the sauce just before combining with pasta. This adds color and nutrition without overwhelming the dish.
• Meaty Addition: Brown 1/2 pound of Italian sausage or ground beef in the skillet before roasting the tomatoes. Remove and set aside, then proceed with the recipe. Stir the meat back in with the pasta for a heartier meal.
• Creamy Pesto Swirl: Stir in 2 tablespoons of basil pesto with the cream for an extra layer of flavor. Swirl a little extra pesto on top before broiling for a beautiful presentation.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or milk to restore creaminess.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until hot and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of water or milk when reheating to restore the creamy texture. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until heated through. The cheese may lose its stretchiness upon reheating, but the flavor will remain delicious.

You can roast the tomatoes and garlic up to 2 days ahead. After roasting, let them cool, then transfer to an airtight container and refrigerate. When ready to assemble, crush them in the skillet and proceed with the sauce.

The sauce can also be made ahead and refrigerated for up to 2 days. When ready to serve, reheat the sauce, cook the pasta, and combine. The assembled dish can be prepared up to the broiling step and refrigerated for a few hours; then broil just before serving.

Serving ideas

Serve this rigatoni bake hot, straight from the skillet, for maximum visual impact. Use a large spoon to scoop out portions, making sure to get some of the crispy cheese edges.

Pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. A side of garlic bread or crusty baguette is perfect for sopping up any extra sauce. For a complete Italian meal, serve with a glass of Chianti or Sangiovese.

This dish is substantial enough to be a main course on its own, but it also works well as a side dish alongside grilled chicken or steak. For a vegetarian spread, serve it with roasted vegetables or a caprese salad. Garnish with extra fresh basil and a drizzle of olive oil just before serving for a pop of color and freshness. Leftovers are excellent for lunch the next day, served cold or reheated.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato Rigatoni Bake

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 6 ripe Roma tomatoes
• 4 whole garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1/2 cup grated parmesan
• 1/2 cup pasta cooking water
• 12 oz rigatoni pasta
• 2 cups shredded mozzarella
• 1/4 cup fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C). Place the Roma tomatoes and whole garlic cloves in a cast iron skillet. Drizzle with olive oil, then sprinkle with dried oregano, kosher salt, and black pepper. Toss to coat. Roast for 20-25 minutes, until the tomatoes are soft and blistered.
2. Remove the skillet from the oven and let cool slightly. Using a potato masher or fork, crush the roasted tomatoes and garlic directly in the skillet. Stir in the heavy cream and grated parmesan. Add the pasta cooking water and stir until the sauce is smooth and velvety.
3. Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.
4. Add the drained rigatoni to the skillet with the sauce. Toss well to coat every piece of pasta with the creamy tomato sauce.
5. Sprinkle the shredded mozzarella evenly over the top of the pasta mixture.
6. Preheat the broiler. Place the skillet under the broiler and cook for 2-4 minutes, until the cheese is melted, bubbly, and golden brown in spots.
7. Remove from the broiler and scatter fresh basil leaves over the top. Serve hot, scooping out portions with a large spoon to show off the cheese pull.

Contains: gluten, milk

Estimated nutrition per serving

Calories

620

Protein

24 g

Carbohydrates

68 g

Fat

28 g

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