Sharing this absolutely irresistible baked rigatoni with butter roasted tomato sauce today! It is the simplest dish, yet so decadent and perfect for any fall night. Bubbling, golden, cheesy pasta…what could be better this time of year?! Best way to use up the very end of season tomatoes!
After sharing a photo of this baked rigatoni over on Instagram the other day, I’ve never had more messages asking about the recipe! I am SO sorry it has taken so long to share, but it’s finally here!
The best ever baked rigatoni.
This baked rigatoni is a no-fuss kind of dish for when you’re craving really simple flavors and cozy, indulgent pasta. The sauce is made by slow-roasting tomatoes with butter, olive oil, garlic, and herbs. This mixture gets blended into a creamy, silky-smooth tomato sauce to coat the rigatoni.
Parmesan cheese gets stirred in, and then the rigatoni gets poured right back into the skillet that the tomatoes were roasted in. LOTS of mozzarella cheese goes over top before the rigatoni is baked. Everything melts and melds together, while bits of cheese on top become golden and crisp.
This recipe has become a new favorite go-to dish of mine. Perfect for serving alongside any cold-weather meal, or just simply served on its own. Maybe with a side salad and apple galette for dessert? Can’t get much better than that. I hope you enjoy!!Print
Baked Rigatoni with Butter Roasted Tomato Sauce
a simple, cheesy baked rigatoni with butter roasted tomato sauce
- 1 ½ lbs tomatoes, quartered
- 1 pint cherry tomatoes
- 2 cloves garlic, thinly sliced
- ¼ cup olive oil
- kosher salt
- freshly cracked black pepper
- 4 oregano sprigs
- 4 thyme sprigs
- 3 tbsp butter
- ¾ lb rigatoni
- ½ cup grated parmesan
- ½ lb shredded mozzarella
- 1 (4 oz) ball fresh mozzarella, drained and sliced ¼”
- Preheat the oven to 375°F. In a 12” cast-iron skillet (or baking dish), add the tomatoes, cherry tomatoes, garlic, and olive oil. Sprinkle with salt and freshly cracked black pepper. Toss well. Arrange the oregano sprigs, thyme sprigs, and butter into the crevices. Bake for 1 hour and 15 minutes.
- After about 1 hour, drop the rigatoni into a pot of boiling, salted water. Cook for 1 minute less than the package’s instructions.
- Remove the tomatoes from the oven and discard the herbs. Transfer the entire mixture into a blender and blend until smooth. Wipe out the skillet and set aside.
- Drain the rigatoni. Add the rigatoni and blended sauce back into the pot. Simmer for a minute, stirring often. Mix in the parmesan cheese and let melt.
- Raise the oven to 450°F. Pour the rigatoni and sauce into the skillet. Top with the shredded and fresh mozzarella. Bake for 8 minutes. Broil on high for 1-2 more minutes until golden. Serve with a pinch of salt & freshly cracked pepper over top.