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Baked Burrata and Tomato Pasta

Sep 10, 2022 | 3 comments

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 glorious pasta sauce around. 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.

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

It’s pretty remarkable what a handful of ingredients can do! You should be able to find these easily at the supermarket – and there are some easy alternatives if not.

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 (it’s actually 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 supermarkets, but if you can’t find it you can just use a regular ball of mozzarella.
  • 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 tinned plum or crushed tomatoes.
  • Pasta. This recipe really works with whatever pasta you have to hand. I’m using dried spaghetti, but just 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 it

Heat your oven to 200C/392F fan, and get an oven-proof dish ready (or use an oven tray lined with baking paper). Add the cherry tomatoes, garlic, thyme, salt, pepper and olive oil and give everything a good mix with a spoon so the oil coats everything. Place the burrata in the middle of the dish, nestled into the tomatoes. Drizzle over a little more olive oil, then put in the oven for 25 minutes. You want the cherry tomatoes to have broken down and gone soft and jammy, the garlic to be golden and soft and for the burrata to be golden and oozy.

While the dish is in the oven, cook your pasta in a large pot of well-salted water (use at least 2 tablespoons of salt). Once it’s al dente (cooked, but still has a little bit of a bite to it – it shouldn’t be mushy), scoop out ½ a cup of the pasta cooking water, then drain the pasta in a colander. Cooking dried pasta should take about 10 minutes, so start cooking it about halfway through the tomato cooking time.

Remove the dish from the oven and use a fork to break up the burrata and stir everything together so it makes a creamy sauce. Transfer the cooked pasta straight into the dish, along with the reserved pasta water and basil. Give the pasta a really good mix through the sauce, then get ready to serve!

Transfer the pasta between plates and top with a little more thyme and basil, a good grind of black pepper, then devour.

Got a question?

What pasta is best to use?

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, goat’s cheese or feta (like the original!)

Can I reheat this?

You can! It will last for 5 days in the fridge in an airtight container. Either reheat it in the microwave in 30 seconds 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 favourites you might like

If you make this recipe, let me know in the comments below! I’d love to hear what you think.

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Fork in a plate of baked tomato and burrata pasta.

Baked Burrata and Tomato Pasta


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5 from 1 review

  • Author: Kate Alexandra
  • Total Time: 27 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 addictive pasta sauce around.

Just throw everything in an oven dish, bake, and then stir through the cooked pasta. It couldn’t be easier.


Ingredients

Units Scale
  • 450g/15oz cherry tomatoes
  • 5 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 6 tablespoons olive oil
  • 1 ball of burrata (use a regular mozzarella ball if you can’t find burrata)
  • A handful of fresh basil leaves
  • 2 teaspoons flaky salt
  • 2 teaspoons black pepper
  • 250g/9oz dried pasta of your choice

Instructions

  1. Roast the tomatoes and burrata. Heat your oven to 200C 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 stir, 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 and become soft and jammy, the garlic to be looking golden and soft when pressed with a spoon and for the burrata to look golden and a bit melty around the sides.
  2. 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 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.
  3. 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 the 1/2 cup 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. 
  4. 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 dig in.

Notes

SUBSTITUTIONS: If you can’t find burrata, just use a regular ball of mozzarella. 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 tins 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 stove top 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: 2
  • Cook Time: 25
  • Category: pasta
  • Method: oven
  • Cuisine: italian

Nutrition

  • Serving Size: 1 bowl

Welcome!

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

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3 Comments

  1. adele

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






    Reply
    • Kate Alexandra

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

      Reply
  2. Mimi Rippee

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

    Reply

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