This oven baked 4-ingredients garlic burrata pasta is the kind of weeknight dinner that tastes like you snuck out to a fancy Italian restaurant, but it’s actually just you, your oven, and one baking dish. The first time I made it, my uncle (who is usually pretty quiet about food) nearly cried because he couldn’t believe something this simple could taste so rich and restaurant-level. The whole idea is minimal effort, maximum flavor: sweet roasted garlic, silky burrata, good olive oil, and hearty pasta all come together in the oven while you clean up the kitchen or help with homework. It’s very much a Midwest-friendly, pantry-style recipe, but with that dreamy, creamy burrata twist.
Serve this garlic burrata pasta in warm shallow bowls with a simple green salad on the side—think mixed greens with lemon vinaigrette to cut through the richness. A slice of crusty bread or garlic bread is perfect for scooping up the extra garlicky, cheesy sauce left at the bottom of the bowl. If you like a little heat, add a pinch of red pepper flakes at the table. A crisp white wine, sparkling water with lemon, or even a light beer pairs really well with the creamy, garlicky flavors.
Oven-Baked 4-Ingredient Garlic Burrata PastaServings: 4
Ingredients
12 oz (340 g) rigatoni pasta, uncooked
1 large head garlic (or 2 small), whole and unpeeled
8 oz (225 g) fresh burrata cheese, drained
1/3 cup extra-virgin olive oil, plus more for drizzling
1 1/2 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 to 3/4 cup reserved hot pasta water (as needed)
Directions
Preheat your oven to 400°F (200°C). Grab a medium baking dish (about 9x9 inches or similar) that’s safe for the oven.
Prep the garlic: Slice just the very top off the head of garlic to expose the tips of the cloves. Place the garlic head in the center of the baking dish, cut side up. Drizzle with about 1 tablespoon of the olive oil and sprinkle with a pinch of salt and pepper. Cover the dish tightly with foil.
Roast the garlic: Bake the covered garlic for 30–35 minutes, until the cloves are very soft and golden. If your garlic head is very large, you may need an extra 5–10 minutes. You’ll know it’s ready when a knife slides into a clove like butter.
While the garlic roasts, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until just al dente. Before draining, scoop out about 1 cup of the hot pasta water and set aside. Drain the pasta well.
Remove the baking dish from the oven and carefully peel back the foil (watch for steam). Let the garlic cool for a minute or two until you can handle it. Squeeze the roasted garlic cloves out of their skins directly into the baking dish, using a fork to mash them into a rough paste.
Add the cooked rigatoni to the baking dish with the mashed garlic. Pour in the remaining olive oil (about 1/4 cup), 1 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to coat the pasta in the garlicky oil, adding a splash of reserved pasta water if it seems dry. Spread the pasta into an even layer.
Nestle the burrata on top of the pasta, keeping it mostly whole. Drizzle a little extra olive oil over the burrata and sprinkle with the remaining black pepper. Return the dish to the oven, uncovered, for 8–10 minutes, just until the burrata is warmed through and starting to melt and ooze into the pasta.
Remove from the oven. Using the back of a spoon, gently smash and tear the burrata so it melts over the hot rigatoni and roasted garlic, creating a creamy sauce. If you want it looser and extra silky, stir in a bit more reserved pasta water, a tablespoon at a time.
Taste and adjust seasoning with more salt and pepper if needed. Transfer the pasta to a white serving bowl (or individual bowls), making sure to spoon all the roasted garlic and melted burrata over the top. Finish with one last light drizzle of olive oil and serve immediately.
Variations & Tips
To make this more weeknight-flexible, you can roast the garlic ahead of time (on a Sunday, for example) and store it in the fridge with a thin layer of olive oil over the top; then just warm it in the baking dish while the pasta cooks. If you like a little kick, sprinkle red pepper flakes over the pasta before adding the burrata. For extra richness without more ingredients, use a slightly starchier pasta water to loosen the sauce—it clings beautifully to the rigatoni. You can swap rigatoni for any short, sturdy pasta like penne or ziti; just avoid very delicate shapes that won’t hold up to the thick, creamy sauce. If burrata is hard to find, very fresh mozzarella torn into chunks can stand in, though it won’t be quite as luxurious—add an extra drizzle of olive oil to compensate. For a lighter feel, serve smaller portions of the pasta and bulk up the meal with roasted or steamed veggies on the side. Leftovers reheat best in a skillet with a splash of water or milk to bring the sauce back to life, stirring gently until creamy again.
