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

Tips for success

For the best flavor, use fresh garlic cloves rather than pre-minced. Roasting whole cloves transforms them into sweet, buttery nuggets that spread easily over the pasta.

If you prefer a milder garlic flavor, you can remove the roasted cloves before tossing, but leaving them in adds a delicious surprise in every bite.

To get the perfect cheese pull, use low-moisture mozzarella and shred it yourself. Pre-shredded cheese often contains starch that prevents it from melting into a stretchy, gooey layer.

Also, make sure the pasta is hot when you add the cheese, so it starts melting immediately and creates a cohesive topping.

Variations

• Spicy Arrabbiata Twist: Add 1/2 teaspoon of red pepper flakes with the tomatoes for a spicy kick. Or, stir in a tablespoon of Calabrian chili paste after roasting for a deeper heat.
• Vegetable Boost: Roast 1 cup of halved cherry tomatoes along with the Roma tomatoes, or add sliced zucchini or bell peppers to the skillet before roasting. Toss with the pasta for extra vegetables.
• Herb Switch-Up: Replace the dried oregano with 1 teaspoon of dried thyme or rosemary. For a fresh herb finish, add chopped parsley or chives along with the basil.
• Cheese Variation: Use a blend of mozzarella and provolone or fontina for a more complex flavor. For a sharper taste, add 1/4 cup of grated Parmesan cheese mixed with the mozzarella before broiling.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water to restore sauciness.

Freezer

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

Reheat

Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions. Add a little water or olive oil if dry.

Leftover rigatoni can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat in the microwave or in a skillet over medium heat, adding a splash of water or olive oil to loosen the sauce. The cheese will not be as stretchy after reheating, but the flavor remains delicious.

You can roast the tomatoes and garlic up to 2 days ahead. Keep them in the refrigerator in a covered container.

When ready to serve, reheat the tomatoes in the skillet before adding the cooked pasta and cheese. The pasta can also be boiled ahead and tossed with a little olive oil to prevent sticking.

Serving ideas

Serve this rigatoni directly from the skillet for a rustic, family-style presentation. The bubbling cheese and sizzling tomatoes are part of the appeal. Provide a large spoon and let everyone scoop their own portion, making sure to get some of the crispy cheese edges.

Pair with a simple green salad dressed with lemon and olive oil to cut through the richness. Crusty bread is also great for soaking up any leftover tomato sauce. This dish is a complete meal on its own, but it also works as a side for grilled chicken or sausages.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato Rigatoni with Mozzarella

Prep 10 minCook 30 minTotal 40 minServes 4

Ingredients

• 2 lb Roma tomatoes, halved lengthwise
• 8 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 lb rigatoni pasta
• 2 cups shredded mozzarella
• 1/2 cup fresh basil leaves, torn

Instructions

1. 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.
2. 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.
3. 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.
4. Sprinkle the shredded mozzarella evenly over the pasta mixture.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

650

Protein

28 g

Carbohydrates

75 g

Fat

25 g

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