Roasted Tomato Burrata Baked Spaghetti
Why You’ll Love This Recipe
I first made this dish on a rainy Tuesday when I had a fridge full of cherry tomatoes and a single ball of burrata staring at me. I was tired of the same old spaghetti and meatballs. I wanted something different. Something that felt like a hug in a bowl but didn’t require a million dirty dishes.
This Roasted Tomato Burrata Baked Spaghetti is exactly that. The tomatoes get all sweet and jammy in the oven. The burrata melts into these creamy pockets that coat every strand of pasta. It is pure magic. The best part? You do everything in one pan. No boiling pasta water. No colanders. Just one dish from oven to table. I learned a lot about the science of roasting tomatoes from reading about the Maillard reaction, and it really makes a difference here.
Ingredients
- 1 1/2 pounds cherry or grape tomatoes
- 4 cloves garlic, smashed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 8 ounces uncooked spaghetti, broken in half
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 8 ounces fresh burrata cheese
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
Step-by-Step Directions
- First, crank your oven up to 400 degrees Fahrenheit. While it heats, grab a 9×13 inch baking dish. Toss in all those cherry tomatoes, the smashed garlic cloves, olive oil, salt, pepper, oregano, and red pepper flakes. Give everything a good mix with your hands so every tomato is coated.
- Now, spread the tomatoes out in an even layer. Slide the dish into the oven and let them roast for about 20 minutes. You want to see the skins start to wrinkle and a few of them burst open. The smell that fills your kitchen at this point is absolutely intoxicating.
- Pull the dish out of the oven. The tomatoes will look a bit deflated and there will be a glorious pool of red-orange juice in the bottom. Break your spaghetti strands in half and scatter them right into the dish over the tomatoes. Do not stir yet.
- Pour the broth and heavy cream evenly over the pasta. Make sure all the dry spaghetti is submerged in liquid. If a few pieces stick up, just push them down gently with a spoon.
- Tear the burrata into rough pieces and nestle them into the pasta and tomato mixture. You want some pieces on top and some hidden under the liquid.
- Return the dish to the oven. Bake for another 25 to 30 minutes, uncovered. Halfway through, give it a gentle stir so the pasta cooks evenly. The liquid should be mostly absorbed and the top should be golden and a little crispy around the edges.
- Let the dish sit for 5 minutes out of the oven. It will continue to set up. Garnish with fresh basil and a shower of Parmesan cheese before serving.
Pro Tips for Success
Do not skip the step of breaking the spaghetti. Whole strands will not cook evenly in the dish. They will be crunchy in some spots and mushy in others. Breaking them ensures every piece gets the same amount of time in the liquid.
Use a good quality broth here. Since this is a one-pan dish, the liquid is what gives the pasta its flavor. I always use a low-sodium broth so I can control the salt level. If you want to learn more about how different broths impact flavor, check out the history of stock and broth.
Let the dish rest before serving. I know it is hard to wait, but that resting time allows the sauce to thicken and cling to the spaghetti. If you dig in right away, you will get a soupy mess.
Servings and Timing
This recipe makes about 4 generous main course servings or 6 side servings. The total prep time is about 10 minutes, with a total cook time of 45 to 50 minutes. Most of that is hands-off oven time.
Variations and Substitutions
If you want to make this vegetarian, just use vegetable broth and skip any meat additions. For a vegan version, swap the heavy cream for full-fat canned coconut milk and use a vegan cashew-based cheese instead of burrata. The texture will be different, but still delicious. You can also add a handful of fresh spinach in the last 5 minutes of baking for extra greens. If you like a bit more protein, some cooked Italian sausage or grilled chicken stirred in at the end works beautifully.
What to Serve With This
This dish is pretty hearty on its own, but I love serving it with a simple Crispy Garlic Bread to soak up any extra sauce. A bright Lemon Parmesan Salad with a sharp vinaigrette cuts through the richness of the burrata perfectly.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. The pasta will absorb more liquid as it sits, so it will be a bit drier. To reheat, add a splash of milk or broth and warm it in the microwave or on the stovetop over low heat, stirring gently. I do not recommend freezing this dish because the creamy sauce can separate and the texture of the pasta becomes mushy.
FAQs
Can I use a different type of pasta?
Yes, but stick with short shapes like penne, rigatoni, or fusilli. Long pasta like linguine or fettuccine will work if you break them, but they are harder to stir evenly. Avoid tiny pasta like orzo because it will overcook quickly.
What if I don’t have cherry tomatoes?
You can use Roma tomatoes or any ripe tomato you have. Just chop them into 1-inch chunks. The roasting time might need to increase by 5 to 10 minutes since larger pieces take longer to soften.
My burrata was too watery. What happened?
Fresh burrata can sometimes release a lot of liquid. I recommend patting it dry with a paper towel before tearing it into the dish. This prevents the final dish from becoming watery.
Can I prepare this Roasted Tomato Burrata Baked Spaghetti ahead of time?
You can assemble everything up to the point of baking, but do not add the broth and cream until you are ready to bake. The dry pasta will start absorbing the liquid and turn gummy. Cover the dish with foil and refrigerate for up to 8 hours. Add the liquid and bake as directed, adding 5 to 10 minutes to the cooking time.
Why did my pasta turn out crunchy?
This usually happens if the liquid evaporated too quickly. Make sure your baking dish is the right size. A dish that is too wide will cause the liquid to evaporate before the pasta is cooked. If the top looks dry but the pasta is still hard, add a splash more broth and cover the dish with foil for the last 10 minutes of baking.
Conclusion
This Roasted Tomato Burrata Baked Spaghetti has become a staple in my home. It is the kind of meal that feels special without demanding hours of your time. I love how the sweet tomatoes and creamy burrata come together in the most comforting way. I truly hope you give this one a try. Let me know how it turns out for you in the comments or tag me in your photos. Happy cooking!
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