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Easy Roasted Tomato Rigatoni Bake with Cheese

Rose
This comforting Roasted Tomato Rigatoni Bake features tender pasta, sweet roasted tomatoes, and a creamy, cheesy sauce. Perfect for weeknight dinners or meal prep, it’s a crowd-pleasing dish full of rich flavor and simple ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian-American
Servings 6 servings
Calories 420 kcal

Equipment

  • baking tray
  • large pot
  • large pan
  • baking dish
  • mixing spoon

Ingredients
  

  • 500 g rigatoni (or penne/ziti)
  • salt for boiling water
  • 2 cups cherry tomatoes
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 tbsp tomato paste
  • 2 cups tomato passata or smooth tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp paprika
  • 1 cup milk or plant-based milk
  • 1 tbsp cornstarch mixed with 2 tablespoons water
  • 1.5 cups cooked chicken breast (optional, or mushrooms/chickpeas)
  • 1.5 cups shredded mozzarella
  • 0.5 cup grated parmesan

Instructions
 

  • Preheat oven to 200°C (400°F). Toss cherry tomatoes with olive oil, garlic, salt, and pepper. Roast on a baking tray for 20–25 minutes until soft and caramelized.
  • Cook rigatoni in salted boiling water until al dente. Drain and set aside.
  • Heat olive oil in a pan over medium heat. Sauté onion until translucent, then add garlic briefly. Stir in tomato paste and cook 1–2 minutes. Add passata, oregano, basil, paprika, salt, and pepper; simmer 5–7 minutes.
  • Stir in milk and cornstarch mixture until sauce thickens and becomes creamy.
  • Add roasted tomatoes and cooked chicken (if using) into the sauce. Mix in cooked pasta and half of the mozzarella cheese.
  • Transfer to a baking dish. Top with remaining mozzarella and parmesan. Bake 10–15 minutes until cheese melts and is golden.
  • Let rest a few minutes before serving. Garnish with fresh herbs if desired.

Notes

Roast tomatoes until slightly caramelized for deep flavor. Don’t overcook pasta; it will finish baking in the oven. Use fresh cheese for better melting. Add a splash of pasta water if the sauce feels too thick when reheating.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 520mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Keyword cheesy pasta bake, comfort food pasta, rigatoni bake, roasted tomato pasta
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