Creamy Mozzarella Tomato Rigatoni

At a Glance

There’s something instantly comforting about a bowl of creamy mozzarella tomato rigatoni: the warm, pillowy tubes of pasta cradling a luxuriously silky sauce; the bright pop of halved cherry tomatoes that ruptures with a sweet-tangy burst; the stretch of melted mozzarella as you twirl a forkful. The aroma—garlic blooming in olive oil, slow-simmered cream, and bubbling cheese—wraps the kitchen in a cozy hug. Texture plays across every bite: tender rigatoni, delicate wilted spinach, and a slightly grainy whisper of Parmesan on top.

This recipe is perfect for weeknight dinners when you want something fast but decadent, for small dinner gatherings where you want a crowd-pleasing dish that feels special, or for quiet nights in when comfort food is the mood. If you enjoy creamy pasta with bright tomato notes, you might also like this take on a creamy sun-dried tomato fettuccine for a slightly different tomato-focused experience: creamy sun-dried tomato fettuccine.

Nutritional Breakdown

These nutrition values are approximate and calculated using USDA FoodData Central entries for each ingredient, averaged across common food composition data; they’re intended as a guide. Always consult a registered dietitian for exact needs.

Serving size: recipe yields 3 servings
Per serving (approximate):

• Calories: 835 kcal
• Protein: 28 g
• Carbohydrates: 64 g
  • Dietary fiber: ~3.7 g
  • Sugars: ~6–8 g (from tomatoes and dairy)
• Fat: 52.5 g
  • Saturated fat: ~28–32 g (from cream and cheeses)
• Sodium: variable (~700–1,200 mg) depending on added salt and the sodium content of cheeses

Notes on health context:

• Values above were estimated from USDA composition data for pasta, heavy cream, cheeses, olive oil, vegetables, and garlic. The high saturated fat and calorie content primarily come from the heavy cream and cheeses; to reduce these, try the lighter variations listed below.
• For guidance on daily calories and macronutrient targets, see recommendations from public health resources (CDC and USDA guidance).

Why You’ll Love It

This dish hits emotional and sensory sweet spots: it’s indulgent without being fussy, familiar yet elevated. The creamy sauce comforts, the tomatoes lift the palate with brightness, and the mozzarella adds both melty texture and that irresistible cheese pull kids and adults adore. It’s the kind of recipe that evokes communal dinners—pasta bowls passed around, laughter at the table, easy seconds. It’s also quick: from stovetop to table in about 25 minutes, making it an excellent option for busy evenings when you still want something home-cooked and satisfying.

Method & Process

Ingredients

• 8 oz (227 g) rigatoni pasta
• 1 cup (about 150 g) cherry tomatoes, halved
• 1 cup (240 ml) heavy cream
• 1 cup (about 113 g) shredded mozzarella cheese
• 1/2 cup (about 50 g) grated Parmesan cheese
• 2 cups (about 60 g) fresh spinach
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• Fresh basil for garnish (optional)

Optional ingredients and substitutions:

• Lighter dairy: substitute half-and-half or a 1:1 mix of milk and Greek yogurt (stirred in off-heat) for a lower-calorie sauce.
• Vegan: use unsweetened oat cream or full-fat coconut cream, vegan shredded mozzarella, and nutritional yeast instead of Parmesan; use gluten-free pasta.
• Add-ins: cooked chicken, Italian sausage, or sautéed mushrooms.
• Pasta swap: penne, ziti, or large shells work well.

Step-by-step instructions

1. Cook the rigatoni according to package instructions in well-salted water until al dente; drain and set aside, reserving about 1/2 cup pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 45–60 seconds—don’t let it brown.
3. Add the halved cherry tomatoes and cook until they soften and begin to release juices, about 3–4 minutes. Gently press a few to encourage sauciness.
4. Pour in the heavy cream and bring to a gentle simmer; reduce heat slightly so it doesn’t boil.
5. Stir in the shredded mozzarella and grated Parmesan until melted and the sauce is smooth. If the sauce seems too thick, loosen with reserved pasta water, a tablespoon at a time.
6. Add the fresh spinach and cooked rigatoni; toss until the spinach wilts and the pasta is thoroughly coated in sauce.
7. Season with salt and freshly ground black pepper to taste. If you used salty cheeses, taste before adding extra salt.
8. Serve hot, garnished with torn fresh basil if desired.

Practical tips

• Avoid overmixing once the cheese is melted; a gentle toss keeps the sauce silky.
• If your sauce tightens as it cools, add a splash of pasta water to revive it—the starch helps bind.
• For a sharper flavor, swap half the mozzarella for fontina or provolone.

For a garlickier tomato-forward technique and to explore a related creamy tomato-garlic pasta method, check this helpful guide: creamy tomato garlic pasta.

Best Pairings

• Salads: A crisp arugula salad with lemon vinaigrette or a simple mixed greens salad balances the richness.
• Bread: Rustic garlic bread or a warm slice of ciabatta for sopping up sauce.
• Wine/Drinks: A medium-bodied red like Chianti or a citrusy Sauvignon Blanc; for non-alcoholic, sparkling water with lemon.
• Sides: Roasted Brussels sprouts or a light vegetable side like blanched green beans with olive oil and lemon.
• For a lighter approach, serve with steamed vegetables and a wedge of lemon to brighten each bite.

Storage Instructions

• Room temperature: Do not leave creamy pasta at room temperature for more than 2 hours (per CDC food safety guidance).
• Refrigeration: Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of milk or cream to bring the sauce back to life.
• Freezer: Cream-based pasta doesn’t freeze optimally; if necessary, freeze portions in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat slowly, adding liquid to adjust texture.

Chef’s Advice

• Cheese choices matter: whole-milk mozzarella gives the best melt; low-moisture shredded mozz (block-shredded) reduces excess water in the sauce.
• Don’t overcook the pasta—rigatoni should be just al dente so it holds up in the creamy sauce.
• Temperature cues: melt cheeses over gentle heat to prevent graininess; boiling the cream can break the emulsion and separate the sauce.
• Balance salt carefully—Parmesan is salty; taste sauce before adding extra.
• For silkier texture, finish with a small knob of butter off-heat right after tossing the pasta.

Fun Flavor Ideas

• Vegan version: use oat-based cream, vegan mozzarella, nutritional yeast for cheesiness, and add roasted red pepper purée for smoky-sweet depth.
• Protein boost: stir in shredded rotisserie chicken or pan-seared shrimp before adding spinach for a heartier meal.
• Spicy-savoury twist: sauté a finely chopped red chili or add a pinch of red pepper flakes with the garlic, or incorporate crumbled chorizo for a smoky punch.
• Herb-forward: fold in chopped sun-dried tomatoes and fresh oregano for an Italian-inspired brightness.

Recipe Q&A

Q: Can I make this with whole-wheat or gluten-free pasta?
A: Yes—use your preferred pasta type and adjust cooking time per package directions. Whole-wheat will add nuttiness; gluten-free may be more delicate, so watch doneness.

Q: My sauce looks grainy after adding cheese. What went wrong?
A: High heat can cause cheese to separate. Reduce heat, stir gently, and add a splash of pasta water to smooth the sauce. Using freshly shredded cheese (not pre-shredded with anti-caking agents) also helps.

Q: How can I make this lighter without losing creaminess?
A: Replace half the heavy cream with low-fat milk plus 2 tablespoons of cornstarch (mixed first), or use half-and-half and reduce the amount of mozzarella, adding a tablespoon of cream cheese for body.

Q: Can I prepare this ahead?
A: You can cook the pasta and make the sauce separately, refrigerate both, then reheat and combine just before serving. Reheat the sauce gently and add a splash of milk/pasta water as needed.

Q: Leftover ideas?
A: Use leftovers as a filling for stuffed peppers or bake with an extra sprinkle of mozzarella for a pasta bake.

Conclusion

This creamy mozzarella tomato rigatoni is a fast, comforting plate that feels indulgent while still being simple enough for weeknights. I hope you try it, tweak it, and make it your own—then come back and tell me how it turned out or share a photo with the community. For a one-pot spin with a savory chorizo twist, see One Pot Creamy Tomato and Chorizo Rigatoni – Kitchen Sanctuary, and if you want another quick creamy version focused on rigatoni specifically, check this Creamy Tomato Rigatoni Pasta Recipe (Ready in 30 Minutes!).