If you are looking for a cozy baked pasta with deep tomato flavor, plenty of melted cheese, and a sauce that feels far more luxurious than an ordinary marinara, this Baked Rigatoni with Butter Roasted Tomato Sauce is an excellent recipe to make. Fresh tomatoes and cherry tomatoes are slowly roasted with garlic, olive oil, butter, oregano, and thyme, then blended into a silky sauce before being tossed with rigatoni and Parmesan.
The linked recipe uses 1½ pounds fresh tomatoes, 1 pint cherry tomatoes, garlic, olive oil, fresh oregano, thyme, butter, rigatoni, Parmesan, shredded mozzarella, and fresh mozzarella. The tomatoes roast at 375°F for 1 hour and 15 minutes, which concentrates their flavor before they are blended into the sauce.
This expanded version keeps that signature butter-roasted tomato method while adding detailed techniques and optional flavor variations so you can turn it into a dependable family dinner, weekend pasta bake, or cozy dish for entertaining.
Why You’ll Love This Baked Rigatoni with Butter Roasted Tomato Sauce
The roasted tomato sauce is what makes this pasta special.
Instead of simmering tomatoes in a saucepan, the original recipe slowly roasts them with butter, olive oil, sliced garlic, oregano, and thyme. After roasting, everything is blended into a smooth sauce that coats the rigatoni.
Two styles of mozzarella give the finished pasta an especially satisfying texture. Shredded mozzarella melts across the surface, while slices of fresh mozzarella create creamy pockets throughout the golden topping. The linked recipe then finishes the pasta under the broiler for additional browning.
Another advantage is that the sauce can be prepared with straightforward ingredients while still developing impressive flavor from the long roasting time.
Ingredients
For the Butter Roasted Tomato Sauce
- 1½ pounds ripe tomatoes, quartered
- 1 pint cherry tomatoes
- 2 garlic cloves, thinly sliced
- ¼ cup extra-virgin olive oil
- 3 tablespoons unsalted butter
- 4 fresh oregano sprigs
- 4 fresh thyme sprigs
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon red pepper flakes, optional
These quantities follow the core tomato-sauce ingredients in the linked recipe.
For the Rigatoni
- 12 ounces rigatoni
- Salt for the pasta water
- ½ cup freshly grated Parmesan cheese
- 8 ounces shredded mozzarella cheese
- 4 ounces fresh mozzarella, drained and sliced
- 1–2 tablespoons chopped fresh basil, optional
The original recipe uses ¾ pound rigatoni, ½ cup Parmesan, ½ pound shredded mozzarella, and one 4-ounce ball of fresh mozzarella.
For Serving
- Freshly grated Parmesan
- Fresh basil or oregano
- Freshly cracked black pepper
- Red pepper flakes, optional
- Extra-virgin olive oil, optional
How to Make Baked Rigatoni with Butter Roasted Tomato Sauce
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
Use a large oven-safe skillet, preferably around 12 inches, or a medium baking dish.
The original recipe uses a 12-inch cast-iron skillet or baking dish for roasting the tomatoes.
2. Prepare the Tomatoes
Quarter the larger tomatoes.
Leave the cherry tomatoes whole unless they are unusually large.
Place both types of tomatoes in the skillet or baking dish.
Using two types of tomatoes gives the sauce a nice balance of sweetness, acidity, and concentrated tomato flavor.
3. Add the Garlic and Olive Oil
Scatter the thinly sliced garlic over the tomatoes.
Pour the olive oil evenly over everything.
Season generously with kosher salt and freshly cracked black pepper.
Toss gently so the tomatoes are coated.
4. Add the Herbs and Butter
Nestle the oregano and thyme sprigs between the tomatoes.
Cut the butter into smaller pieces and distribute them throughout the dish.
As the tomatoes roast, the butter melts together with the olive oil and tomato juices, creating the rich base for the sauce.
This arrangement closely follows the linked recipe’s method.
5. Slowly Roast the Tomatoes
Place the skillet in the oven.
Roast for 1 hour and 15 minutes.
The tomatoes should become very soft, partially collapsed, and surrounded by flavorful buttery juices.
The original recipe uses this full roasting time at 375°F.
6. Start the Pasta Near the End
When the tomatoes have approximately 15 minutes remaining, bring a large pot of generously salted water to a boil.
Add the rigatoni.
7. Cook the Rigatoni Until Just Under Al Dente
Cook the pasta for approximately 1 minute less than the package directions.
This is important because the rigatoni will continue cooking in the oven.
The linked recipe uses the same slightly undercooked pasta technique.
Before draining, reserve about ½ cup pasta water in case you need to loosen the sauce later.
8. Remove the Roasted Tomatoes
Carefully remove the tomato mixture from the oven.
Discard the oregano and thyme stems.
The tomatoes should be extremely soft and surrounded by concentrated butter, olive oil, garlic, and tomato juices.
9. Blend the Tomato Sauce
Transfer the roasted tomatoes and all of their cooking liquid to a blender.
Blend until completely smooth.
Be careful when blending hot ingredients.
You can allow the tomatoes to cool briefly or vent the blender lid appropriately.
The original recipe blends the entire roasted mixture into a smooth sauce.
10. Combine the Rigatoni and Sauce
Drain the rigatoni.
Return it to the pasta pot.
Pour the blended tomato sauce over the pasta.
Place the pot over medium-low heat.
Cook for approximately 1 minute, stirring frequently.
This allows the sauce to begin coating and penetrating the pasta.
11. Add the Parmesan
Reduce the heat to low.
Stir in the grated Parmesan.
Mix until the cheese melts into the tomato sauce.
If the pasta seems too thick, add a tablespoon or two of reserved pasta water.
12. Increase the Oven Temperature
Raise the oven temperature to 450°F (230°C).
The original recipe increases the oven from 375°F to 450°F before the final bake.
13. Transfer the Pasta to the Baking Dish
If using the same cast-iron skillet, wipe it out carefully before adding the pasta back.
Alternatively, lightly grease a baking dish.
Transfer the sauced rigatoni into the skillet or dish and spread it evenly.
14. Add the Shredded Mozzarella
Sprinkle the shredded mozzarella evenly over the pasta.
Make sure some cheese falls between the rigatoni pieces as well as across the top.
15. Add the Fresh Mozzarella
Arrange slices of fresh mozzarella across the surface.
This creates rich creamy pockets among the more evenly melted shredded cheese.
16. Bake Until Bubbling
Transfer the pasta to the 450°F oven.
Bake for approximately 8 minutes.
The cheese should be fully melted and the sauce should begin bubbling around the edges.
This matches the final baking time in the source recipe.
17. Broil the Top
Switch the oven to high broil.
Broil for approximately 1–2 minutes.
Watch constantly.
The goal is a golden, lightly blistered cheese topping with a few crisp edges.
The linked recipe uses the same short broiling step.
18. Rest Before Serving
Remove the baked rigatoni from the oven.
Allow it to rest for approximately 5 minutes.
This gives the cheese and sauce a chance to settle slightly.
19. Garnish and Serve
Finish with freshly cracked black pepper.
Add a little Parmesan, basil, oregano, or red pepper flakes if desired.
Serve warm while the mozzarella is still melted and stretchy.
What to Serve With Baked Rigatoni
A fresh salad is one of the best accompaniments because it balances the richness of the butter, Parmesan, and mozzarella.
Try a Caesar salad, arugula salad, simple mixed greens, cucumber tomato salad, or Italian chopped salad.
Garlic bread, focaccia, breadsticks, or crusty Italian bread are excellent for soaking up any remaining tomato sauce.
For vegetables, serve roasted broccoli, asparagus, zucchini, green beans, or Brussels sprouts.
The original recipe also suggests serving the baked rigatoni alongside a side salad.
Tips for the Best Baked Rigatoni
Use ripe, flavorful tomatoes.
Do not rush the roasting process.
Include all of the buttery roasting juices when blending the sauce.
Salt the pasta water generously.
Cook the rigatoni slightly under al dente.
Use freshly grated Parmesan for smoother melting.
Drain fresh mozzarella well before adding it.
Do not overbake the pasta after assembling.
Broil only until golden.
Reserve pasta water in case the sauce needs loosening.
Allow the finished pasta to rest for a few minutes before serving.
Easy Recipe Variations
Spicy Butter Roasted Tomato Rigatoni
Add ½ teaspoon red pepper flakes to the tomatoes before roasting.
Finish with additional chili flakes.
Garlic Lover’s Baked Rigatoni
Increase the garlic to 5–6 cloves.
Roasting softens and sweetens the garlic flavor.
Creamy Tomato Rigatoni
Stir ½ cup heavy cream into the blended tomato sauce before adding it to the pasta.
Italian Sausage Rigatoni
Brown 1 pound Italian sausage and fold it into the sauced pasta before baking.
Ground Beef Rigatoni
Add seasoned browned ground beef for a heartier family dinner.
Spinach Tomato Rigatoni
Fold 2 cups fresh baby spinach into the hot pasta before transferring it to the baking dish.
Mushroom Rigatoni
Sauté 8 ounces sliced mushrooms until browned and stir them into the pasta.
Four-Cheese Rigatoni
Add ricotta and provolone alongside the Parmesan and mozzarella.
How to Store Leftovers
Allow the baked rigatoni to cool before transferring leftovers to an airtight container.
Refrigerate for up to 3–4 days.
To reheat a larger portion, place the pasta in a baking dish.
Add a tablespoon or two of water or tomato sauce to help restore moisture.
Cover loosely with foil and warm at 350°F (175°C) until heated throughout.
Remove the foil during the final few minutes if you want the cheese to become golden again.
Individual portions can also be microwaved.
For longer storage, freeze portions in freezer-safe containers for approximately 2–3 months.
Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Why roast the tomatoes instead of making a stovetop sauce?
Slow roasting softens and concentrates the tomatoes while allowing them to absorb the butter, olive oil, garlic, and herbs.
That roasted mixture forms the entire foundation of the linked recipe’s sauce.
Can I use only cherry tomatoes?
Yes.
You can use an equivalent amount of cherry or grape tomatoes, although the flavor and liquid level may vary slightly.
Can I use canned tomatoes?
Fresh tomatoes are central to the original recipe’s roasted sauce, so fresh is preferable.
If using canned tomatoes, the sauce will have a different consistency and the roasting method may need adjustment.
Why should I undercook the rigatoni?
The pasta continues cooking during the final bake.
The linked recipe specifically instructs cooking it 1 minute less than the package directions before combining it with the sauce.
Can I prepare the tomato sauce ahead?
Yes.
Roast and blend the tomatoes, cool the sauce, and refrigerate it in an airtight container.
Reheat gently before combining with the pasta.
Can I use another pasta shape?
Yes.
Penne, ziti, mezzi rigatoni, or another sturdy tubular pasta can work well.
Do I need both shredded and fresh mozzarella?
No, but using both creates different textures.
The original recipe specifically combines shredded mozzarella with sliced fresh mozzarella.
How do I get those golden cheese spots?
Bake the assembled pasta at high heat, then broil briefly.
The source finishes the rigatoni with 1–2 minutes under a high broiler for a golden top.
Final Thoughts
This Baked Rigatoni with Butter Roasted Tomato Sauce turns simple fresh tomatoes, garlic, butter, herbs, rigatoni, Parmesan, and mozzarella into an especially rich and comforting pasta dinner.
The defining technique is the slow roasting: the tomatoes cook with butter, olive oil, garlic, oregano, and thyme at 375°F for 1 hour and 15 minutes, then are blended smooth before being combined with the pasta and Parmesan. The assembled rigatoni is finished at 450°F for 8 minutes and briefly broiled until the mozzarella becomes golden and bubbling.
Serve it hot with garlic bread, roasted vegetables, or a crisp salad for a cozy baked pasta dinner with creamy melted cheese and deeply flavored roasted tomato sauce.