One-Pan Roasted Tomato Rigatoni with Mozzarella Step-by-step instructions

Before you start

Before starting, heat the oven to 425°F (220°C). Bring a large pot of salted water to a boil for the pasta. Halve the Roma tomatoes lengthwise and peel the garlic cloves.

Measure out the olive oil, oregano, salt, and pepper. Have the mozzarella shredded and the basil leaves ready. Reserve about 1 cup of pasta water before draining the rigatoni.

Instructions

Roast and Boil

1. 1Roast the tomatoes and garlic
   Heat the oven to 425°F (220°C). In a 12-inch cast iron skillet, toss the halved Roma tomatoes, garlic cloves, olive oil, oregano, salt, and black pepper until everything is coated. Arrange the tomatoes cut-side up in a single layer. Roast for 20–25 minutes, until the tomatoes are soft and blistered and the garlic is golden.
   Look for The tomatoes look collapsed, with charred edges, and the garlic is tender when pierced.
   Tip Use a skillet that fits all the tomatoes snugly so they roast rather than steam.
2. 2Boil the rigatoni
   While the tomatoes roast, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
   Look for The pasta is tender but still has a slight bite in the center.
   Tip Don't overcook the pasta; it will continue to cook under the broiler.

At the end of this phase, the tomatoes are soft and blistered with charred edges, and the garlic is tender and golden. The kitchen smells sweet and savory from the roasting. The pasta is al dente and drained, with reserved pasta water nearby. The skillet is still hot, ready for combining.

Combine and Top

3. 3Combine pasta and roasted tomatoes
   Remove the skillet from the oven and reduce the oven temperature to broil. Add the drained rigatoni to the skillet with the roasted tomatoes and garlic. Toss everything together, using the back of a spoon to lightly crush some of the tomatoes and create a chunky sauce. If the mixture looks dry, add a splash of the reserved pasta water.
   Look for The pasta is evenly coated with the tomato mixture, and the pan looks saucy.
   Tip Use a wooden spoon to avoid scratching the cast iron.
4. 4Top with mozzarella
   Sprinkle the shredded mozzarella evenly over the pasta mixture.
   Look for The cheese covers the pasta completely in an even layer.
   Tip Shred the mozzarella yourself for the best melt; pre-shredded cheese may contain anti-caking agents.

The rigatoni is coated with the roasted tomato mixture, some tomatoes crushed to form a chunky sauce. The mixture looks saucy and glossy, not dry.

The mozzarella is spread evenly over the top, covering the pasta completely. The oven is set to broil, and the skillet is ready to go under the heat.

Broil and Finish

5. 5Broil until bubbly and golden
   Place the skillet under the broiler for 2–4 minutes, until the mozzarella is melted, bubbly, and golden brown in spots. Watch closely to prevent burning.
   Look for The cheese is fully melted, with browned patches on top.
   Tip Broil with the oven rack about 6 inches from the heat source.
6. 6Finish with basil and serve
   Scatter the torn basil leaves over the hot pasta. Serve immediately from the skillet, using a large spoon to scoop out portions with long cheese pulls.
   Look for The basil wilts slightly on contact, and the cheese stretches as you scoop.
   Tip Let the skillet rest for 2 minutes before serving so the cheese sets slightly.

The mozzarella is melted and bubbly, with golden brown spots and crisp edges. The basil is scattered on top, wilting slightly from the heat. The cheese pulls in long strands when scooped. The dish is piping hot and ready to serve immediately.

Common mistakes

One common mistake is overcooking the pasta, which leads to a mushy final dish. Another is using pre-shredded mozzarella that doesn't melt as smoothly.

Also, be careful not to broil too long, as the cheese can burn quickly. If the sauce seems dry after adding the pasta, add a splash of the reserved pasta water to loosen it.

How to tell it’s done

The dish is done when the mozzarella is fully melted and golden brown in spots, with a bubbly, slightly blistered surface. The pasta should be tender but not mushy, and the tomatoes should have collapsed into a chunky sauce.

If using a thermometer, the cheese should be at least 165°F (74°C) to ensure food safety, though this is not a raw protein dish.