Creamy Roasted Tomato & Burrata Rigatoni Bake

This creamy roasted tomato and burrata rigatoni bake is pure culinary romance. Sweet cherry tomatoes and a whole head of garlic roast until jammy and caramelized, then get blended with cream and parmesan into a velvety sauce.

Tossed with al dente rigatoni and crowned with a ball of burrata, it bakes until bubbling and golden. The burrata is torn open at the table, releasing luscious stracciatella cream over every tube. Finished with fresh basil, this is the kind of pasta that makes any dinner feel special.

Roasting cherry tomatoes transforms them from simple fruit into something deeply savory and sweet. As they blister in the oven, their juices concentrate and caramelize, creating a sauce base that's far more complex than anything from a jar. The addition of roasted garlic—soft, nutty, and mellow—adds a layer of richness that raw garlic can't match.

Combined with heavy cream and parmesan, the sauce becomes silky and luxurious, clinging to every ridge of the rigatoni. The burrata on top is the final flourish: a cool, creamy contrast that melts into the hot pasta as you break it open. This is a dish that feels indulgent but comes together with minimal effort and maximum flavor.

Ingredients

Why this recipe works

Roasting the tomatoes and garlic at high heat concentrates their natural sugars and deepens their flavor. The tomatoes blister and burst, releasing their juices, while the garlic softens into a sweet, spreadable paste.

This dry-heat method brings out a caramelized, almost smoky sweetness that you simply can't achieve by simmering raw tomatoes on the stovetop. The result is a sauce that tastes like it's been cooking for hours, but it's ready in under half an hour.

Tossing the rigatoni in the sauce before baking ensures every tube is coated inside and out. The ridges of the pasta catch the creamy sauce, so each bite is full of flavor. Baking the assembled dish helps the flavors meld and creates a slightly golden top, while the burrata stays soft and creamy in the center.

The final step of tearing open the burrata just before serving lets the rich, milky center spill over the pasta, adding a luxurious finish that makes this dish feel truly special.

Notes and substitutions

Use the best cherry tomatoes you can find—sweet, ripe ones make a big difference. If they're out of season, look for vine-ripened or Campari tomatoes. The whole garlic bulb roasts into a sweet, mellow paste; don't skip it, as it's essential to the sauce's depth. For the creamiest result, use full-fat heavy cream and freshly grated parmesan, which melts more smoothly than pre-shredded.

Burrata is a fresh mozzarella filled with stracciatella and cream. It's widely available in supermarkets, often near the fresh mozzarella. If you can't find it, fresh mozzarella is a decent substitute, though it won't have the same oozy center. For a vegetarian version, this recipe is already vegetarian, so no changes needed. The dish is best served immediately after baking, while the burrata is still warm and creamy.

• rigatoni: Penne, ziti, or another short pasta with ridges
• heavy cream: Half-and-half for a lighter sauce (will be less rich)
• fresh burrata: Fresh mozzarella (though it won't be as creamy inside)

Equipment

• Baking sheet
• Large pot
• Colander
• Mixing bowl
• Fork or potato masher
• Oven-safe baking dish
• Aluminum foil
• Chef's knife