Think the baked feta pasta is good? Wait until you try this DELICIOUS creamy, oozy baked burrata and tomato pasta. Just throw everything in an oven dish, bake, and then stir through the cooked pasta. It couldn’t be easier.

Baked tomato and burrata pasta on a white plate with dish of pasta in the background.

Table of Contents

Baked Burrata Pasta, at a Glance

⏰ Total time: 30 minutes

🍽️ Servings: 4

🛒 Key Ingredients: Cherry tomatoes, burrata, garlic, dried herbs, pasta, olive oil

🧠 Skill Level: Beginner-friendly

👩‍🍳 Cooking Method: Oven and stovetop

💃 Perfect For: Easy weeknight dinners, dinner parties, and entertaining, when you’re craving cozy comfort food

A Boujee Twist on the Baked Feta Pasta Trend

Remember that viral TikTok baked feta pasta recipe? The simple, delicious recipe involved roasting tomatoes with a block of feta, then mixing through cooked pasta right in the oven dish. It’s a genius concept and one that got a lot of attention. This is my version.

I’m still keeping things pretty simple – just cherry tomatoes, garlic, salt, pepper, and herbs – but the burrata really kicks this up a notch. Because it’s very creamy, it melts into the tomatoes and garlic and makes the perfect ‘dump-and-go’ sauce.

This one is perfect for busy weeknights because you really do just throw everything in a dish, pop it in the oven, then stir through cooked pasta once it’s done.

Cozy, comforting, a little boujee, and very delicious!

Kate sign-off.

Ingredients You’ll Need

ingredients for burrata pasta laid out on a marble board, labelled.
  • Burrata. If you’ve not tried burrata before, it’s very similar to mozzarella, but the inside is much creamier (a mixture of cream and mozzarella, called stracciatella). Cutting into it releases this creamy center, making it perfect for roasting and turning into a creamy tomato sauce. It’s becoming easier to find in grocery stores, but if you can’t find it, just use a regular ball of mozzarella mixed with a little cream.
  • Cherry tomatoes. I love the sweetness of cherry tomatoes, and they’re easy to find, so that’s what I go for here. If you only have regular tomatoes, just chop them into chunks and continue with the recipe. You could also use canned whole or crushed tomatoes.
  • Pasta. This recipe works with whatever pasta you have to hand. I’m using dried spaghetti, but use whatever you have in the kitchen.
  • Herbs. I’m using fresh basil and thyme leaves, but you could use dried ones if that’s what you have.

How to Make Baked Burrata Pasta

This is a step-by-step photo overview of how to make the pasta – the full recipe with ingredient quantities is at the bottom of the page for you.

Burrata, cherry tomatoes, garlic and herbs in a small blue oven dish.
  1. Add your cherry tomatoes, garlic, and herbs to a baking dish. Sprinkle with salt and pepper, then toss with olive oil. Nestle the burrata in the middle.
Baked burrata, tomatoes, garlic in a blue dish.
  1. Bake until the cherry tomatoes are super soft and jammy, and the burrata is golden and oozy. Meanwhile, boil your pasta.
Fork squashing baked burrata down into roasted tomatoes.
  1. Press down on the burrata to burst it, then mix it through the tomatoes.
Fork mixing roasted tomatoes, garlic, burrata into a sauce.
  1. Use your fork to press down on the tomatoes and garlic to combine everything into a gorgeously creamy, cheesy sauce.
Baked burrata and tomato pasta mixed in a blue oven dish.
  1. Transfer your cooked pasta directly into the mixed sauce, and toss very well.
Pasta being transferred to a plate with silver tongs.
  1. Scatter with fresh basil, toss again, then serve while hot.

Watch How to Make Baked Burrata and Tomato Pasta

Baked Burrata Pasta FAQs

What pasta is best to use for the baked burrata pasta?

I’m using classic spaghetti here, but you can use whatever pasta you prefer. Penne, fusilli, and linguine would all be great here, as would orzo.

I can’t find burrata. What else can I use?

You could use a ball of buffalo mozzarella and a little cream, goat’s cheese, feta, or Boursin.

Can I reheat the baked burrata pasta?

You can! It will last for five days in the fridge in an airtight container. Either reheat it in the microwave in 30-second intervals, stirring in between, or gently reheat it in a pot on the stove for a couple of minutes.

You may need to add a little water just to loosen the sauce up again.

Do you eat the skin of burrata?

Yes! The ‘skin’ is just mozzarella, and the inside is the creamy mozzarella mix. So eat the whole thing, and enjoy every bite.

If you liked this recipe, here are some more pasta favorites you might like

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

Fork in a plate of baked tomato and burrata pasta.
Kate Phillips

Baked Burrata and Tomato Pasta

5 from 2 votes
Think the baked feta pasta is good? Wait until you try this DELICIOUS creamy, oozy baked burrata and tomato pasta. The burrata breaks down in the oven and combines with cherry tomatoes, garlic, thyme, and olive oil to make the most luscious pasta sauce around.
Just throw everything in an oven dish, bake, and then stir through the cooked pasta. It couldn't be easier.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, pasta
Cuisine: Italian
Ingredients Method Nutrition Notes

Ingredients
  

  • 15 oz 450g cherry tomatoes
  • 5 garlic cloves
  • 1 tablespoon fresh thyme leaves
  • 5 tablespoons olive oil
  • 1 ball of burrata cheese, approximately 125g – 150g
  • A handful of fresh basil leaves, plus extra to serve
  • 2 teaspoons flaky salt
  • 2 teaspoons black pepper
  • 9 oz dried pasta of your choice, (250g)
  • Grated parmesan, to serve

Method
 

  1. Prepare the tomatoes and burrata.
    Heat your oven to 425°F conventional (220°C 200℃ fan). To a baking dish, add the cherry tomatoes, 5 garlic cloves, 1 tablespoon thyme leaves, 1 teaspoon flaky salt, a good grind of black pepper, and 4 tablespoons of olive oil. Give everything a good mix. Make a little hole in the middle of the tomatoes, then add the ball of burrata. Drizzle another tablespoon of olive oil over the burrata.
  2. Roast the tomatoes and burrata.
    Transfer the dish to the oven and roast for 25 minutes. You're looking for the tomatoes to be soft, charred, and jammy, the garlic to be golden and soft when pressed with a spoon, and the burrata to look golden and a bit melty around the sides.
  3. Cook your pasta.
    While the tomatoes and burrata are roasting, cook your pasta in a large pot of well-salted water. You want the pasta to be al dente – to be cooked, but still have a little bit of a bite to it. Once the pasta is al dente, scoop out about ¾ cup of the pasta cooking water (this helps the sauce become even silkier), then drain the pasta in a colander over the sink.
    4. You can transfer the cooked pasta straight into your oven dish if you time it right – but don't let the pasta sit in the water for long once it's cooked, as it will go mushy and overcook.
  4. Combine the pasta and sauce.
    Once the tomatoes and burrata are looking soft, golden, and ready to go, remove the dish from the oven. Using a fork, press down on the tomatoes, garlic, and burrata, mashing them and mixing them into a creamy sauce.
    Transfer the cooked pasta and a couple of tablespoons of reserved pasta water straight into the dish, then toss through the sauce. Use your fork or tongs for this – you want to make sure every piece of pasta is well coated. Add more pasta water if you'd like the sauce looser.
  5. Garnish and serve.
    Transfer the pasta between plates, then scatter over the basil leaves. Finish with a good grind of black pepper and the grated parmesan.

Nutrition

Serving: 1bowlCalories: 516kcalCarbohydrates: 54.1gProtein: 13.8gFat: 27.2gSaturated Fat: 8.8gPolyunsaturated Fat: 2.6gMonounsaturated Fat: 14.7gCholesterol: 21mgSodium: 509mgPotassium: 487mgFiber: 3.9gSugar: 5.2gVitamin A: 1450IUVitamin C: 19mgCalcium: 151mgIron: 3mg

Notes

INGREDIENT SWAPS: If you can’t find burrata, just use a regular ball of mozzarella mixed with a little cream to make a quick cheat’s burrata, or use Boursin, feta, or goat’s cheese. You can use whole tomatoes if you don’t have cherry tomatoes – use the same volume – just chop them into small chunks and continue with the recipe. You could also use canned tomatoes – use 2 cans of whole or crushed tomatoes. Use dried herbs in place of fresh herbs if you can’t find them or don’t have any. Use any pasta shape here – short varieties like penne or rigatoni would also work well.
STORAGE INSTRUCTIONS: Like with most pasta, this recipe is best served right after cooking, but you can reheat it if you like. Keep it in a covered container in the fridge (it will keep for up to 5 days), then just reheat in the microwave at 30-second intervals, or on the stovetop over low heat. You’ll need to add a tablespoon or two of water when you reheat it, just to loosen the sauce up again. Pasta continues to absorb liquid as it sits, so you’ll find it will be quite dry after being stored in the fridge.

Tried this recipe?

Let me know by leaving a rating and comment below.
Kate in a kitchen with red pots in the background with arms folded.

Welcome!

I’m Kate, the creator behind Dished. I love creating flavor-packed, simple (ish) recipes for you, designed for every day and special occasions.

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5 from 2 votes

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7 Comments

  1. adele says:

    5 stars
    ok wow….this is actually genius….can’t believe how creamy it was!! and so easy!!!1

    1. Kate Alexandra says:

      Yayyyyy!! Isn’t it wonderful? So happy you enjoyed it 🙂

  2. Mimi Rippee says:

    Love this! I really prefer warm or melted burrata over having it cold. I don’t get that.

  3. Lesley Finch says:

    5 stars
    Loved this. I be added chilli flakes and prawns. Such an easy delicious meal

    1. Kate Phillips says:

      Ahhhh I’m so happy to hear that Lesley!! Prawns and chilli flakes are an excellent addition xx

  4. Tara says:

    Hi Kate, love the look of this recipe, just wondering if you could give a rough idea of the weight of burrata please and thank you 😊

    1. Kate Phillips says:

      Hi Tara! Usually the burrata balls are 125g or 150g – I’ve added a note into the ingredients xx