baked burrata caprese pasta

with pesto
5 from 2 votes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 2 tbsp extra virgin olive oil
  • 10 oz. cherry tomatoes
  • 2 cloves garlic
  • 1/3 cup fresh basil torn
  • 1/4 tsp crushed red pepper flakes
  • 1 lb. cavatappi pasta
  • 1/2 cup pesto
  • 2 cup marinara sauce
  • 1/2 cup heavy cream
  • 3 cup baby spinach
  • 8 oz. burrata cheese
  • balsamic glaze


  • Pre-heat oven to 400°F.
  • In a 9 x 13-inch baking dish, toss together 2 tablespoons of olive oil, 10 ounces of grape or cherry tomatoes, 2 cloves of minced garlic, ⅓ cup of chopped basil, ¼ teaspoon of crushed red pepper flakes, and a large pinch of salt and pepper. Transfer to the oven and roast for 10-15 minutes or until the tomatoes become soft.
  • Meanwhile, bring a large pot of salted water to a boil. Cook 1 pound of pasta according to package directions until al dente. Drain and add the pasta back to the pot. Immediately toss with ½ cup of pesto, 2 cups of marinara, ½ cup of cream, 3 cups of baby spinach, and 4 ounces of the burrata cheese.
  • Remove the tomatoes from the oven and add the pasta mixture to the baking dish – gently toss to combine. Season with a big pinch of salt and pepper.
  • Evenly sprinkle the remaining 4 ounces of burrata cheese over the top of the pasta. Transfer back to the oven and bake for 15 minutes, or until the cheese has melted.
  • Remove from the oven and garnish with a drizzle of balsamic glaze and fresh basil before serving.


  • I like serving this dish with a big Caesar salad and garlic bread or breadsticks.


  • Protein: Add crisped prosciutto to the top of this dish or fold in cooked Italian sausage just before baking.
  • Pasta: Use any short cut pasta like fusilli, rotini, or cavatappi.


  • To Freeze: Prepare the dish through step 4. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Top with mozzarella cheese and bake as directed.
  • Prep up to 3 days in advance: ​​ Prepare the dish through step 4 and keep covered in the fridge until you are ready to bake. Top with mozzarella before baking.


Calories: 597kcal | Carbohydrates: 66g | Protein: 20g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 609mg | Potassium: 626mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3059IU | Vitamin C: 21mg | Calcium: 299mg | Iron: 3mg