One-Pan Roasted Tomato and Spinach Rigatoni Bake

This one-pan roasted tomato and spinach rigatoni bake is the ultimate weeknight dinner. Sweet cherry tomatoes roast until they burst, then get stirred into a creamy sauce with wilted spinach and parmesan.

Tossed with al dente rigatoni and topped with mozzarella, it goes under the broiler until golden and bubbling. Every bite has that perfect cheese pull, and the whole thing comes together in one skillet.

Roasting cherry tomatoes transforms them from simple to intensely sweet and jammy. Here, they’re roasted with garlic and oregano, then mashed into a quick sauce with cream and spinach.

The rigatoni is tossed right in, topped with mozzarella, and broiled until the cheese is blistered and golden. It’s a complete dinner that feels special but takes almost no effort. Serve it straight from the skillet for a cozy, crowd-pleasing meal.

Ingredients

Why this recipe works

Roasting the tomatoes concentrates their natural sugars and deepens their flavor far beyond what a quick simmer can achieve. The high heat blisters the skins and softens the flesh, so they practically melt into the sauce.

This method adds a layer of sweet, caramelized flavor that makes the sauce taste like it simmered for hours, even though it comes together in minutes.

Cooking everything in one skillet means less cleanup and more flavor. The tomatoes roast on a sheet pan first, but then everything comes together in the same oven-safe skillet. The broiler finish creates a bubbly, golden cheese crust that contrasts with the creamy sauce underneath. It’s a simple technique that delivers a restaurant-quality result.

Notes and substitutions

Use a good-quality rigatoni; the ridges and large tube shape catch the sauce beautifully. If you can’t find rigatoni, penne or ziti work well. For the tomatoes, cherry or grape tomatoes are both fine — just look for ones that are ripe and deeply colored. The garlic is smashed rather than minced so it roasts gently and doesn’t burn.

This recipe calls for heavy cream, which gives the sauce its luxurious texture. Half-and-half will work in a pinch but will be thinner. Fresh baby spinach is best; frozen spinach can be substituted if thawed and squeezed dry.

The parmesan adds a salty, nutty note, and the mozzarella provides that stretchy, golden topping. Use whole-milk mozzarella for the best melt.

• rigatoni: Any short pasta like penne or ziti works; adjust cooking time to package directions.
• heavy cream: Half-and-half can be used for a lighter sauce, but the sauce will be thinner.
• fresh baby spinach: Frozen chopped spinach, thawed and squeezed dry, can replace fresh; add it with the cream.
• dried Italian oregano: 1 tbsp fresh oregano, chopped, can be used; add it with the tomatoes.

Equipment

• Large pot for boiling pasta
• Colander
• Large oven-safe skillet
• Sheet pan (optional)
• Serving spoon
• Fork