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

Tips for success

For the best cheese pull, use freshly shredded mozzarella rather than pre-shredded, which often contains anti-caking agents that inhibit melting. Shred it yourself from a block for a smoother, stretchier result.

Also, let the dish rest for a couple of minutes after broiling; this allows the cheese to set slightly and makes it easier to serve without it all sliding off.

To get a crispier cheese topping, you can add a little grated parmesan on top of the mozzarella before broiling. The parmesan browns faster and creates extra crispy bits.

If you like a bit of heat, sprinkle some red pepper flakes over the finished dish. And for extra freshness, a few basil leaves on top would be lovely, though the video doesn’t show them.

Variations

• Add Protein: For a heartier meal, add cooked Italian sausage or shredded rotisserie chicken to the sauce before tossing with the pasta. This is a great way to use up leftovers and makes the dish more substantial.
• Spicy Kick: Add a pinch of red pepper flakes to the tomatoes before roasting, or stir some into the cream sauce. The heat balances the sweetness of the tomatoes and the richness of the cream.
• Extra Veggies: Roast some zucchini or bell peppers along with the tomatoes, or stir in sautéed mushrooms with the spinach. This is a great way to add more vegetables and make the dish even more colorful.
• Use Different Pasta: Any short pasta works: penne, ziti, or fusilli are all good choices. The key is to choose a shape with ridges or curves that will hold onto the creamy sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk or water.

Freezer

Freeze the assembled (unbroiled) dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before broiling.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or in a 350°F oven for 10 minutes. Add a splash of milk to restore creaminess.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so it may seem drier when reheated. To refresh, add a splash of milk or water before reheating. Reheat in the microwave or on the stovetop until hot.

This dish is best made fresh, but you can prepare the roasted tomatoes and boiled pasta a day ahead. Store them separately in the refrigerator, then assemble and broil when ready to serve.

You can also assemble the entire dish (without broiling) up to 8 hours ahead, cover, and refrigerate. When ready to bake, add a few extra minutes to the broiling time.

Serving ideas

Serve the rigatoni hot, straight from the skillet, with a large spoon to get the crispy cheese and saucy bottom. It’s a complete meal on its own, but a simple green salad with a lemon vinaigrette would brighten it up. Garlic bread or a crusty baguette is perfect for soaking up any extra sauce.

This dish is hearty enough to serve as a main course for 6 people. If you’re serving it as a side, it could stretch to 8.

Leftovers are just as delicious cold, straight from the fridge — though most people will want to reheat it. It also makes a great potluck dish because it travels well and stays warm for a while.

Frequently asked questions

Recipe card

One-Pan Roasted Tomato and Spinach Rigatoni Bake

Prep 15 minCook 35 minTotal 50 minServes 6

Ingredients

• 12 oz rigatoni pasta
• 2 pints cherry tomatoes
• 3 tbsp olive oil
• 4 cloves garlic, smashed
• 1 tsp dried Italian oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 5 oz fresh baby spinach
• 1/2 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

610

Protein

22 g

Carbohydrates

65 g

Fat

29 g

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