• 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.

SERVING SUGGESTIONS

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

SWAP SUGGESTIONS

• 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.

NOTES

• 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.