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

Before you start

Before starting, heat the oven to 400°F (200°C) and bring a large pot of salted water to a boil. Have all the ingredients measured and ready: the cherry tomatoes washed, the garlic smashed, the spinach ready to go.

You’ll also need a large oven-safe skillet — cast iron or stainless steel works well. If you don’t have an oven-safe skillet, you can transfer the sauce to a baking dish before broiling.

Instructions

Roast and Boil

1. 1Roast the tomatoes
   Heat the oven to 400°F (200°C). On a large rimmed baking sheet, toss the cherry tomatoes with the olive oil, smashed garlic, oregano, salt, and pepper. Spread them in a single layer and roast for 20–25 minutes, until the tomatoes are blistered and beginning to burst.
   Look for The tomatoes are soft, wrinkled, and releasing their juices; the garlic is fragrant and lightly golden.
   Tip Use a sheet pan large enough so the tomatoes aren’t crowded; otherwise they steam instead of roast.
2. 2Boil the rigatoni
   While the tomatoes roast, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
   Look for The rigatoni is tender but still has a slight bite in the center.
   Tip Don’t overcook the pasta; it will continue cooking in the oven.

The tomatoes are blistered and bursting with sweet juices, and the garlic is soft and fragrant. The pasta is cooked al dente and drained. The kitchen smells of roasted tomatoes and oregano. The tomatoes should be easy to mash with a spoon, and the pasta should be tender but not soft.

Make the Sauce

3. 3Make the creamy tomato sauce
   Transfer the roasted tomatoes and garlic to a large oven-safe skillet. Use a potato masher or the back of a spoon to mash them to a chunky sauce. Place the skillet over medium heat and stir in the heavy cream. Add the spinach in handfuls, stirring until wilted. Stir in the grated parmesan until melted and smooth.
   Look for The sauce is creamy and pink, with the spinach fully wilted and the parmesan melted.
   Tip If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
4. 4Combine pasta and sauce
   Add the drained rigatoni to the skillet and toss well to coat every piece with the sauce. If the mixture looks dry, add a little of the reserved pasta water to loosen it. Spread the pasta into an even layer.
   Look for Every piece of rigatoni is coated in the creamy tomato sauce.
   Tip Taste and adjust seasoning with salt and pepper if needed.

The sauce is creamy and pink, with the spinach fully wilted and the parmesan melted into a smooth, glossy sauce. The rigatoni is coated evenly, and the skillet looks full and saucy. The sauce should coat the back of a spoon and have a rich, savory aroma.

Broil and Serve

5. 5Broil until bubbly
   Heat the broiler to high. Sprinkle the shredded mozzarella evenly over the pasta. Place the skillet under the broiler for 4–5 minutes, until the cheese is melted, blistered in spots, and golden brown. Let it rest for 2 minutes before serving.
   Look for The cheese is bubbling and golden in spots; the edges of the pasta are slightly crisp.
   Tip Watch closely; broilers vary and the cheese can burn quickly.
6. 6Serve hot
   Scoop the rigatoni onto plates, making sure to get some of the cheesy top and saucy bottom. Serve immediately while the cheese is still stretchy and the sauce is hot.
   Look for The cheese pulls into long strands when scooped.
   Tip A large serving spoon works best to get a good portion with the crispy cheese.

The mozzarella is melted, golden, and blistered in spots, with the sauce bubbling around the edges. The top is lightly crisp in places, and the cheese pulls into long strands when scooped.

The dish looks like it came from a restaurant, and the smell is irresistibly cheesy and tomato-rich.

Common mistakes

Overcooking the pasta is a common mistake — it will continue to cook in the oven, so cook it just to al dente. Crowding the tomatoes on the sheet pan causes them to steam instead of roast; use a large pan and give them space.

Also, don’t skip the broiler step: that’s what creates the golden, blistered cheese topping. Watch the broiler closely, as it can burn quickly.

How to tell it’s done

The dish is done when the mozzarella is fully melted, bubbly, and golden brown in spots, with a few darker blisters on top. The sauce should be hot and bubbling around the edges.

Let it rest for 2 minutes before serving so the cheese sets slightly and doesn’t slide off the pasta. The pasta should be tender but not mushy, and the sauce should coat each piece generously.