This oven baked 4-ingredients lazy summer tomato rigatoni is the kind of easy supper that saves the day when it is hot outside and nobody wants to fuss over the stove. Sweet cherry tomatoes burst in the oven and mingle with pasta and gooey mozzarella for a simple, cozy dish that feels a little special with hardly any effort. It is a lovely warm-weather pasta to make when the garden is full, the grocery list is short, and you need something comforting that still tastes bright and fresh.
Serve this rigatoni with a crisp green salad, simple garlic bread, or a plate of roasted zucchini or green beans for an easy family meal. If you want to stretch dinner a little further, it also pairs nicely with grilled chicken, Italian sausage, or a bowl of fresh fruit on the side, and a glass of iced tea or sparkling water fits right in on a summer evening.
Oven Baked 4-Ingredients Lazy Summer Tomato Rigatoni
Servings: 6
Ingredients
12 ounces rigatoni
4 cups cherry tomatoes
8 ounces fresh mozzarella, torn into small pieces
1/2 cup fresh basil leaves, torn
Directions
1. Preheat the oven to 425°F. Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente, then drain it well.
2. Add the drained rigatoni to a ceramic baking dish with the cherry tomatoes and about half of the mozzarella. Toss everything together gently so the cheese and tomatoes are distributed throughout.
3. Scatter the remaining mozzarella over the top and bake for 20 to 25 minutes, until the tomatoes have burst and the cheese is melted and lightly golden in spots.
4. Let the dish rest for 5 minutes, then scatter the torn basil over the top and serve warm.
Variations & Tips
For extra flavor: If your pantry allows for a little cheating beyond the four main ingredients, a drizzle of olive oil and a pinch of salt and pepper before baking will wake everything up beautifully. A spoonful of grated Parmesan on top is also wonderful if your family loves a deeper cheesy finish.
For picky eaters: Chop the basil very finely and stir most of it into the hot pasta instead of leaving big leaves on top. That way the herb flavor is there, but it blends in more gently for kids or adults who are unsure about fresh herbs.
For make-ahead ease: You can boil the pasta and assemble the dish a few hours ahead, then cover and refrigerate it until dinnertime. Add a few extra minutes to the baking time if it is going into the oven cold from the refrigerator.
For a heartier dinner: Stir in cooked Italian sausage, shredded rotisserie chicken, or white beans if you want to turn this into a more filling one-pan meal. It is a nice trick when you need to feed hungry teenagers or make the leftovers stretch into lunch the next day.
For best texture: Be careful not to overcook the rigatoni in the boiling water since it will finish in the oven. Pulling it out just a little early helps the pasta hold its shape and keeps the finished casserole from turning too soft.