Easy Creamy Burrata Tomato Pasta Bake
A warm, creamy pasta dish that combines roasted cherry tomatoes and soft burrata for an easy weeknight meal.
Ingredients
Tomato Mixture
- 12 ounces cherry tomatoes about 2 1/2 cups
- 2/3 cup chopped sun-dried tomatoes
- 1/3 cup olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional
- 3 cloves garlic, minced
Pasta Ingredients
- 8 ounces dry pasta to make about 3 cups cooked pasta
- 8 ounces burrata cheese
- 2/3 cup shaved Parmesan cheese
- 1/3 cup chopped fresh basil
Instructions
Preparation
- Preheat your oven to 400°F.
- In a medium baking dish, combine cherry tomatoes, sun-dried tomatoes, olive oil, oregano, parsley, smoked paprika, salt, black pepper, red pepper flakes, and garlic. Stir well to coat.
Cooking
- Bake for 20 to 25 minutes, until the tomatoes are soft and beginning to brown.
- Remove the dish from the oven and place the burrata on top of the hot tomato mixture. Stir gently until the cheese melts into a rich, creamy sauce.
- Add the cooked pasta to the baking dish and toss well until the pasta is fully coated.
- Sprinkle in the Parmesan and fresh basil. Give everything one more quick stir and serve warm.
Notes
Serve the pasta warm so the burrata stays creamy and soft. Garnish with extra basil and shaved Parmesan for added flavor. Cool the pasta before storing, and store in an airtight container in the fridge for up to 3 days. For freezing, the burrata texture may change, best if used within 1–2 months.