Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella
Al dente rigatoni tossed with slow-roasted cherry tomatoes, fresh mozzarella, and fragrant basil, baked until bubbly and golden. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs rigatoni pasta, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz rigatoni pasta
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic cloves, thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz fresh mozzarella balls, torn
- 1/4 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Preheat oven to 425°F. In a baking dish, toss 2 cups cherry tomatoes with 3 tbsp olive oil, 4 thinly sliced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Roast for 20 minutes until tomatoes burst and caramelize.
- Step 2: Meanwhile, bring a large pot of salted water to a boil. Add 12 oz rigatoni pasta and cook for 10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
- Step 3: Reduce oven temperature to 375°F. In the baking dish with roasted tomatoes, add the drained rigatoni and 1/2 cup reserved pasta water, tossing gently to combine.
- Step 4: Scatter 8 oz torn fresh mozzarella over the pasta and sprinkle 1/2 cup grated Parmesan cheese evenly on top.
- Step 5: Bake uncovered for 15 minutes or until cheese melts and bubbles with golden edges.
- Step 6: Remove from oven and stir in 1/4 cup fresh basil leaves before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rigatoni pasta from drying out.
Can I substitute ingredients in Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Rustic Italian Oven-Baked Rigatoni with Roasted Cherry Tomatoes and Mozzarella vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
