One-Pan Roasted Tomato Rigatoni with Mozzarella

This one-pan rigatoni brings together blistered roasted tomatoes, sweet garlic, and a blanket of melted mozzarella that turns golden under the broiler.

The pasta soaks up the juices from the tomatoes while the cheese forms a crisp, bubbly crust. It's a comforting Italian dinner that comes together in one skillet, with minimal cleanup and maximum flavor.

Roasting tomatoes and garlic in a cast iron skillet concentrates their sweetness and creates a rich, jammy base for pasta. The rigatoni is tossed directly into the skillet, absorbing the tomato juices, then topped with mozzarella and broiled until bubbly and browned.

Fresh basil adds a bright finish. This recipe is perfect for a weeknight when you want something hearty and satisfying without a pile of dishes.

Ingredients

Why this recipe works

Roasting the tomatoes and garlic in the same skillet used for serving builds deep flavor with almost no effort. The high heat caramelizes the natural sugars in the tomatoes, while the garlic softens and sweetens.

Tossing the pasta into the skillet lets it absorb the released juices, so every bite is infused with tomato and garlic.

The mozzarella is broiled rather than baked, which creates a golden, blistered crust in minutes while keeping the interior creamy and stretchy. The contrast between the crispy cheese edges and the tender pasta is what makes this dish so irresistible. Plus, using one skillet means less cleanup and a more rustic presentation.

Notes and substitutions

Choose ripe Roma tomatoes for the best roasting results; they hold their shape and have fewer seeds. If you can't find Roma, use any plum or vine-ripened tomatoes. The garlic cloves should be whole and peeled so they soften and mellow during roasting, becoming sweet and spreadable.

Use a good-quality mozzarella that melts well; low-moisture mozzarella is ideal. Shred it yourself for the smoothest melt.

The rigatoni should be boiled until al dente because it will continue to cook slightly when combined with the hot tomatoes and during broiling. Reserve some pasta water to adjust the sauce consistency if needed.

• Roma tomatoes: Use 2 lb of any ripe plum or vine tomatoes; cherry tomatoes also work, but reduce roasting time by 5 minutes.
• Rigatoni: Penne, ziti, or other short tubular pasta works well; adjust cooking time to package directions.
• Shredded mozzarella: Fresh mozzarella can be used, but tear it into small pieces and drain well before using; reduce broiling time slightly.
• Dried oregano: Use 1 tbsp fresh oregano leaves, chopped, added with the tomatoes.

Equipment

• 12-inch cast iron skillet
• Large pot for pasta
• Colander
• Wooden spoon
• Box grater