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

Tips for success

For the best cheese pull, use freshly shredded mozzarella — pre-shredded varieties often contain anti-caking agents that inhibit melting. If you have time, shred the cheese yourself from a block.

Also, don't skip the resting period after broiling; it allows the cheese to set just enough to hold its shape when scooped, while still being gloriously stretchy.

To make this dish even more substantial, add a layer of cooked Italian sausage or ground beef to the skillet before adding the pasta.

If you prefer a bit of heat, sprinkle red pepper flakes over the top before broiling. For a golden, crispy top, mix a little grated Parmesan with the mozzarella — it browns beautifully and adds a savory depth.

Variations

• Add Protein: Cook 1/2 pound Italian sausage or ground beef, drain, and stir into the tomato mixture before adding the pasta. This adds heartiness and makes the dish a complete one-pan meal.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes along with the oregano for a gentle heat. You can also use hot Italian sausage instead of mild for extra spice.
• Vegetable Boost: Add 1 cup of sliced mushrooms or zucchini to the tomatoes before roasting. They'll soften and caramelize alongside the tomatoes, adding more depth and texture.
• Cheese Variation: Replace half of the mozzarella with provolone or smoked mozzarella for a different flavor profile. Or add a sprinkle of grated Parmesan on top before broiling for a salty, crispy crust.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until hot.

Freezer

Freeze the baked, cooled casserole in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 15-20 minutes, or microwave individual portions in 30-second bursts until hot.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or toaster oven at 350°F (175°C) until warmed through, or microwave in 30-second bursts. The cheese may lose some of its stretch upon reheating, but the flavor remains delicious.

The tomatoes can be roasted up to 2 days in advance and kept in the refrigerator. When ready to assemble, bring the tomato mixture to room temperature, toss with cooked pasta and spinach, then top with mozzarella and broil.

You can also assemble the entire bake (without broiling) a few hours ahead, cover, and refrigerate; add a few extra minutes to the broil time to ensure it heats through.

Serving ideas

Serve this rigatoni bake straight from the skillet, scooping out generous portions with a large spoon. The cheese pull is the star — make sure each serving gets a good stretch. Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness, and some crusty bread to mop up any remaining tomato sauce.

This dish is satisfying on its own, but it also pairs well with roasted vegetables or a side of garlic bread. For a more complete meal, add a protein like grilled chicken or meatballs.

Leftovers make a great lunch the next day, served cold or reheated. It's a versatile, crowd-pleasing dinner that's sure to become a favorite.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato and Spinach Rigatoni Bake with Mozzarella

Prep 10 minCook 30 minTotal 40 minServes 6

Ingredients

• 2 pints cherry tomatoes
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 1 tsp dried Italian oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 lb rigatoni
• 5 oz baby spinach
• 8 oz shredded mozzarella

Instructions

1. 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.
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. 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.
4. Sprinkle the shredded mozzarella evenly over the top of the pasta mixture.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

55 g

Fat

15 g

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