One-Pan Roasted Tomato and Spinach Rigatoni Bake with Mozzarella

This one-pan roasted tomato and spinach rigatoni bake is the kind of dinner that feels like a warm hug. Sweet cherry tomatoes roast with garlic and oregano until they burst into a silky sauce, then rigatoni and spinach are tossed right in.

A blanket of mozzarella melts under the broiler until it's blistered and bubbly, creating that irresistible cheese pull. It's simple enough for a weeknight, yet impressive enough to serve to guests. And the best part? Everything comes together in one skillet, so cleanup is a breeze.

Roasting cherry tomatoes transforms them from ordinary to extraordinary. As they blister in the oven, their natural sugars concentrate and their juices mingle with olive oil, garlic, and oregano, creating a deeply flavorful sauce without any simmering.

This recipe lets the oven do the work: the tomatoes roast while the pasta cooks, then everything comes together in one pan. The result is a comforting, cheesy pasta bake that's perfect for any night of the week. With minimal prep and a short broil at the end, this dinner is as practical as it is delicious.

Ingredients

Why this recipe works

Roasting the tomatoes at high heat concentrates their sweetness and creates a rich, jammy sauce with no extra effort.

The high oven temperature causes the tomatoes to blister and burst, releasing their juices into the olive oil and garlic, which infuses the entire dish with flavor. This method is hands-off and reliable, delivering a sauce that tastes like it simmered for hours.

The one-pan approach means fewer dishes and more flavor. By combining the roasted tomatoes, pasta, and spinach in the same skillet, the pasta absorbs the tomato-infused oil, and the spinach wilts into the sauce. The final broil melts the mozzarella into a golden, bubbly crust, giving the dish a satisfying contrast of textures.

Notes and substitutions

For the best results, use ripe cherry tomatoes or grape tomatoes — they're sweeter and hold their shape during roasting.

The garlic should be sliced thinly so it caramelizes without burning, and the oregano adds an earthy, aromatic note that complements the tomatoes. If you prefer a spicier kick, add a pinch of red pepper flakes along with the salt and pepper.

Choose a high-quality shredded mozzarella that melts well, or shred your own from a block for superior texture. Rigatoni is ideal because its ridges catch the sauce, but penne or ziti work just as well. If you have fresh spinach, use it; frozen spinach would add too much water and change the consistency.

• rigatoni: penne, ziti, or other short tube pasta
• fresh cherry tomatoes: 2 (14.5-oz) cans diced tomatoes, drained
• shredded mozzarella: fresh mozzarella, torn into pieces
• baby spinach: chopped kale or Swiss chard (add a few extra minutes of roasting)

Equipment

• Large oven-safe skillet or baking dish
• Large pot for pasta
• Colander
• Wooden spoon
• Chef's knife
• Cutting board