Baked Burrata Pasta 🇮🇹
If you’re looking for the ultimate weeknight pasta that’s equal parts cozy, creamy, and bursting with summer flavor—this Roasted Tomato Burrata Pasta is it. Sweet grape tomatoes roast down with garlic, shallots, olive oil, and herbs until jammy and caramelized, forming a rich, silky sauce that clings perfectly to fusilli or any pasta you’ve got on hand. A spoonful of sun-dried tomato paste adds depth, while a touch of butter makes everything extra luscious. Just when you think it can’t get better, in comes the burrata melty, creamy, and luxurious torn right over the top and gently warmed until it melts into every bite. Finished with fresh herbs and a pop of lemon zest, it’s comfort food with a little bit of sunshine. Whether you’re entertaining or just craving something that feels special, this dish is simple enough for a Tuesday but fancy enough for guests. Bonus: it’s totally customizable and super pantry-friendly! More Italian Pasta recipes like this!
👝 How to Store Leftovers
Store in a airtight container for 3-5 days.
🎥 Items Featured in the Video
🗒 More Delicious Pasta Recipes
🤔 Common Questions
If you can’t find burrata, fresh mozzarella torn into pieces works well. You could also swirl in a spoonful of ricotta or a drizzle of cream for that same creamy finish.
It has a subtle kick thanks to the red pepper flakes, but it’s easy to adjust. Leave them out entirely for a milder dish or add extra if you love a little heat.
Baked Burrata Pasta 🇮🇹
Ingredients
- 16 oz pasta rigatoni, penne, or spaghetti
- 2 pints cherry tomatoes
- 8 garlic cloves minced
- 1 large shallot thinly sliced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional, adjust to taste
- 1/4 cup olive oil
- Salt & black pepper
- 6-8 oz burrata cheese 1 large or 2 small balls
- Fresh basil leaves for garnish
- Optional: lemon zest or squeeze of lemon juice for brightness
Instructions
- Preheat oven to 450°F.
- In a medium bowl, mix together ¼ cup olive oil, 1 tbsp sun-dried tomato spread, minced garlic, thyme, oregano, red pepper flakes, salt, and black pepper.
- Place grape tomatoes and sliced shallots in a large baking dish. Pour the seasoned olive oil mixture over top and toss to coat.
- Dot the top evenly with the 3 tbsp butter.
- Bake for 20–25 minutes, until tomatoes are blistered, jammy, and lightly caramelized.
- While veggies bake, cook fusilli pasta in a large pot of salted boiling water until al dente.
- Reserve ½–¾ cup pasta water, then drain.
- When tomatoes are done, remove dish from oven.
- Stir gently, smashing some of the tomatoes to release their juices.
- Add in the hot cooked pasta and ¼ cup reserved pasta water, tossing until everything is coated in the saucy roasted mixture. (Add more pasta water as needed for desired sauce consistency.)
- Nestle the burrata right on top of the hot pasta.
- Cover the baking dish loosely with foil for 2–3 minutes to gently warm the burrata.
- Remove foil, scatter with chopped fresh parsley (or basil), and break open the burrata so the creamy center melts into the pasta.
- Optional: finish with a grate of lemon zest or squeeze of lemon juice for extra brightness.
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