Creamy Roasted Tomato & Burrata Rigatoni Bake Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. Slice the top off the garlic bulb to expose the cloves. Bring a large pot of salted water to a boil for the pasta.

Have the baking dish ready. This recipe comes together quickly once the tomatoes are roasting, so it's helpful to have everything within reach. No advanced prep is needed, but you can roast the tomatoes and garlic up to a day ahead and store them in the refrigerator.

Instructions

Roast and Boil

1. 1Roast the tomatoes and garlic
   Heat the oven to 400°F (200°C). Place the cherry tomatoes and the whole garlic bulb (top sliced off) on a baking sheet. Drizzle with olive oil and sprinkle with Italian seasoning and salt. Toss to coat. Roast for 25 minutes, until the tomatoes are blistered and bursting and the garlic is soft and caramelized.
   Look for Tomatoes are wrinkled and have released their juices; garlic is tender when squeezed.
   Tip Keep the garlic bulb intact while roasting so the cloves steam and turn sweet.
2. 2Cook the rigatoni
   While the tomatoes roast, bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain the pasta.
   Look for Pasta is tender but still has a slight bite in the center.
   Tip Reserve some pasta water before draining—it helps loosen the sauce later.

At the end of this phase, the tomatoes are blistered and caramelized, with their juices pooled on the baking sheet. The garlic is soft and fragrant, easily squeezed from its skin.

The pasta is al dente, cooked just until tender but still firm. The kitchen smells of sweet roasted tomatoes and garlic. Before moving on, make sure the tomatoes are cool enough to handle, and reserve some pasta water.

Sauce and Toss

3. 3Make the creamy tomato sauce
   Once the tomatoes are done, let them cool slightly. Squeeze the roasted garlic cloves from their skins into a blender or mixing bowl. Add the blistered tomatoes, heavy cream, and grated parmesan. Blend or mash with a fork until smooth and velvety. Season with salt to taste.
   Look for The sauce is a bright orange, creamy, and free of large tomato chunks.
   Tip For a chunkier sauce, mash with a potato masher instead of blending.
4. 4Combine pasta and sauce
   In a large bowl, toss the cooked rigatoni with the roasted tomato cream sauce until every tube is well coated. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
   Look for The pasta is evenly coated in a glossy, creamy sauce.
   Tip Don't over-sauce—the pasta will absorb some liquid as it bakes.

The sauce is a velvety, bright orange mixture, smooth and creamy with a rich tomato flavor. The rigatoni is evenly coated, each tube glistening with sauce. The pasta water is at hand to adjust consistency. The baking dish is ready. The sauce should be thick enough to cling to the pasta but not dry—add a splash of pasta water if needed.

Bake and Finish

5. 5Assemble and bake
   Transfer the coated rigatoni to an oven-safe baking dish. Nestle the ball of burrata in the center of the pasta. Bake at 400°F (200°C) for 10-12 minutes, until the pasta is hot and the burrata is soft and slightly melted.
   Look for The burrata is puffed and the edges of the pasta are lightly browned.
   Tip Don't overbake—you want the burrata to stay creamy inside, not fully melted.
6. 6Finish and serve
   Remove the dish from the oven. Tear open the burrata with a fork to let the creamy center spill over the pasta. Scatter fresh basil leaves on top. Let rest for 5 minutes before serving warm.
   Look for The burrata oozes cream and the basil is bright and fragrant.
   Tip Use a fork to gently break the burrata—it will be very soft.

The bake is bubbling at the edges, the burrata is soft and slightly puffed, and the basil is fresh and vibrant. When the burrata is torn open, the cream spills out, creating a luxurious sauce. The dish is fragrant and inviting. Before serving, let it rest for 5 minutes so the flavors settle and the sauce thickens slightly.

Common mistakes

One common mistake is overcooking the pasta, as it will continue to soften in the oven. Cook it just to al dente. Another is over-blending the sauce, which can make it too smooth and lose the rustic texture—mashing by hand is a better choice.

Also, be careful not to overbake the dish, as the burrata can become tough and lose its creamy center. Finally, don't skip the resting time after baking; it allows the sauce to thicken slightly and the flavors to meld.

How to tell it’s done

The pasta is done when it is al dente—tender but still firm to the bite. The sauce is ready when it is smooth and creamy, with no large chunks of tomato. The bake is finished when the edges are bubbling and the burrata is soft and slightly puffed, but not fully melted.

To check, insert a fork into the burrata—it should be creamy inside. The internal temperature of the dish is not critical, but if you want to ensure it's hot throughout, it should reach 165°F (74°C). Let it rest for 5 minutes before serving to allow the flavors to settle.