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

Before you start

Before starting, heat the oven to 400°F (200°C) and set a large pot of salted water to boil for the pasta. Have all the ingredients measured and ready: cherry tomatoes, olive oil, garlic, oregano, salt, pepper, rigatoni, spinach, and mozzarella.

If using a skillet that can go from oven to stovetop, use it for the entire recipe. Otherwise, have a separate baking dish ready to transfer the mixture before broiling.

Instructions

Roast the tomatoes

1. 1Roast the tomatoes
   Heat the oven to 400°F (200°C). In a large oven-safe skillet or baking dish, combine the cherry tomatoes, olive oil, garlic, oregano, salt, and black pepper. Toss to coat everything evenly. Spread the tomatoes in a single layer. Roast for 20 to 25 minutes, until the tomatoes are blistered and bursting with juice.
   Look for Tomatoes are wrinkled, blistered, and release their juices when pressed.
   Tip Use a skillet that can go from oven to stovetop to save on dishes.
2. 2Cook 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 Pasta is tender but still has a slight bite.
   Tip Don't overcook the pasta — it will continue to cook during the broil.

After roasting, the tomatoes should be wrinkled, blistered, and bursting with juices. The garlic will be softened and lightly golden, and the oil will be tinted red with tomato juices.

The kitchen will smell sweet and savory. If the tomatoes haven't burst, continue roasting for a few more minutes. Meanwhile, the pasta should be cooked al dente and drained.

Combine and top

3. 3Combine pasta and spinach
   Add the drained rigatoni and the baby spinach to the skillet with the roasted tomatoes. Toss everything together, using the residual heat to wilt the spinach. If the mixture seems dry, add a splash of the reserved pasta water to create a light sauce.
   Look for Spinach is wilted and the pasta is coated with the tomato mixture.
   Tip The pasta water helps the sauce cling to the rigatoni.
4. 4Top with mozzarella
   Sprinkle the shredded mozzarella evenly over the top of the pasta mixture.
   Look for Cheese covers the surface completely.
   Tip For extra browning, use a mix of mozzarella and a little Parmesan.

Once the pasta and spinach are added to the tomatoes, the spinach should wilt quickly from the residual heat. The mixture should look saucy, with the pasta coated in the tomato-garlic oil. If it seems dry, add a splash of pasta water. The mozzarella should be sprinkled evenly, covering the surface completely.

Broil to perfection

5. 5Broil until bubbly
   Turn the oven to broil. Place the skillet on the top rack and broil for 4 to 5 minutes, until the cheese is melted, blistered, and bubbly with golden spots. Watch closely to prevent burning.
   Look for Cheese is melted, bubbly, and browned in spots.
   Tip Broilers vary in intensity — check at 4 minutes to avoid over-browning.

After broiling, the cheese should be melted, bubbly, and blistered with golden-brown spots. The edges of the skillet will show caramelized bits of sauce. The whole dish should be fragrant with roasted tomatoes and toasted cheese. Let it rest for a few minutes before serving to allow the cheese to set slightly.

Common mistakes

Avoid overcooking the pasta — it will continue to cook during the broil, so al dente is perfect. Don't skimp on the olive oil; it's essential for a silky sauce.

When broiling, watch closely to prevent burning — broilers vary in intensity, and the cheese can go from golden to scorched in seconds. Also, be sure to use an oven-safe skillet; if not, transfer the mixture to a baking dish before broiling.

How to tell it’s done

The dish is done when the mozzarella is melted, bubbly, and browned in spots, and the edges of the skillet show caramelized tomato juices. The pasta should be tender but not mushy, and the spinach fully wilted into the sauce.

Let the bake rest for 5 minutes before serving — this allows the cheese to set slightly and makes serving easier. The internal temperature of the dish (if checked) should be at least 165°F (74°C) for food safety, though this recipe contains no raw proteins.