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.
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 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.
Ingredients
- Burrata. If you’ve not tried burrata before, it’s very similar to mozzarella, but the inside is much creamier (it’s a mixture of cream and mozzarella, or stracciatella). Cutting into it releases this creamy centre, making it perfect for roasting and turning into a creamy tomato sauce here. It’s becoming easier to find in grocery stores, but if you can’t find it, you can 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 plum 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 the pasta
Bake the tomatoes, garlic, herbs and burrata until the cherry tomatoes have become soft and jammy, and the burrata is golden and oozy.
While the dish is in the oven, cook your pasta in a large pot of well-salted water.
Remove the dish from the oven, then use a fork to break up the burrata and mix everything to make a creamy sauce. Transfer the pasta straight into the dish, mix through the sauce, then get ready to serve.
Got a question?
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.
You could use a ball of buffalo mozzarella, goat’s cheese or feta (like the original!)
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.
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.
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Baked Burrata and Tomato Pasta
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
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.
Ingredients
- 15oz/450g cherry tomatoes
- 5 garlic cloves
- 2 tablespoons fresh thyme leaves, plus extra to serve
- 6 tablespoons olive oil
- 1 ball of burrata cheese
- A handful of fresh basil leaves, plus extra to serve
- 2 teaspoons flaky salt
- 2 teaspoons black pepper
- 250g/9oz dried pasta of your choice
- Grated parmesan, to serve
Instructions
- Roast the tomatoes and burrata. Heat your oven to 430F/220C fan and get a small ovenproof dish out (you could also use an oven tray). Add the cherry tomatoes, 5 garlic cloves, 1 tablespoon of thyme leaves, 1 teaspoon of flaky salt, 1 teaspoon of black pepper and 4 tablespoons of olive oil to the dish. Give everything a good mix, to coat in the olive oil. 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, then transfer the dish to the oven and roast for 25 minutes. You’re looking for the tomatoes to have broken down to become soft and jammy, the garlic to be looking golden and soft when pressed with a spoon and the burrata to look golden and a bit melty around the sides.
- Cook your pasta. While the tomatoes and burrata are roasting in the oven, cook your pasta in a large pot of well salted water (add roughly 2 tablespoons of salt). You want the pasta to be al dente – to be cooked, but to still have a little bit of a bite to it. You don’t want it to be ‘mushy’ at this point. Depending on your pasta, this generally will take 10 minutes but check your package instruction. Once the pasta is al dente, scoop out 1/2 a cup of the pasta cooking water (this is going to help the sauce become even silkier), then drain the pasta in a colander over the sink. Or, you can simply 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.
- 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 splash of reserved pasta water straight into the oven 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.
- Garnish and serve. Once the pasta is mixed well through the sauce, it’s time to plate up. Transfer the pasta between 4 plates, then scatter over the remaining thyme leaves, basil leaves and the remaining 2 tablespoons of olive oil. Finish with a good grind of black pepper and a scattering of grated parmesan and dig in.
Notes
SUBSTITUTIONS: 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 tinned tomatoes – use 2 cans of plum 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 (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.
- Prep Time: 5
- Cook Time: 25
- Category: pasta
- Method: oven
- Cuisine: italian
Nutrition
- Serving Size: 1 bowl
ok wow….this is actually genius….can’t believe how creamy it was!! and so easy!!!1
Yayyyyy!! Isn’t it wonderful? So happy you enjoyed it 🙂
Love this! I really prefer warm or melted burrata over having it cold. I don’t get that.