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Homemade Creamy Burrata Caprese Pasta Bake (Winter Tomatoes) recipe photo

Creamy Burrata Caprese Pasta Bake (Winter Tomatoes)

This Creamy Burrata Caprese Pasta Bake is a cozy, cheesy winter favorite with roasted tomatoes, fresh basil, and tender chicken for a hearty, flavorful meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta penne or rigatoni
  • 2 cups cherry tomatoes halved, winter tomatoes
  • 2 tablespoons olive oil for roasting and mixing
  • 1 teaspoon salt for seasoning
  • 0.5 teaspoon black pepper for subtle heat
  • 1 teaspoon garlic powder for gentle garlic kick
  • 1 cup fresh basil leaves chopped
  • 1 cup burrata cheese torn into pieces
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 cup cooked chicken shredded, optional

Equipment

  • Large pot
  • Baking dish (9x13 inch or similar)
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot of salted water to a boil. Cook the 12 oz of pasta according to package instructions until al dente. Drain and set aside.
  2. Preheat oven to 400°F (200°C). Toss halved cherry tomatoes with olive oil, salt, black pepper, and garlic powder on a baking sheet. Roast for about 15 minutes until blistered and juicy.
  3. In a large mixing bowl, combine cooked pasta, roasted tomatoes with juices, chopped basil, shredded mozzarella, and grated Parmesan. Fold in shredded cooked chicken if using. Toss gently to combine.
  4. Transfer pasta mixture to a greased baking dish, spreading evenly. Tear burrata into pieces and scatter over the top.
  5. Bake in preheated oven for 20-25 minutes until cheese is bubbly and golden.
  6. Let the pasta rest for a few minutes. Garnish with fresh basil if desired and serve warm.

Notes

  • Omit chicken to make this dish vegetarian without losing flavor.
  • If winter tomatoes are unavailable, substitute with sun-dried or fire-roasted canned tomatoes.
  • Use fresh mozzarella or ricotta if burrata is not accessible.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in oven or microwave with a splash of water or olive oil.
  • Be careful not to overcook pasta before baking to avoid mushiness.