Burrata Baked Ziti is a baked pasta dish with sautéed vegetables, marinara sauce and plenty of cheese, including Burrata baked on top.
I must say that this recipe caught my eye because of that beautiful burrata. Are you familiar with burrata? I introduced it to you when I shared my Caprese Salad with Burrata several years ago. It’s a brilliant, creamy cheese that is just about the most delicious thing you’ll ever eat. You can find it in your market’s specialty cheese section near the fresh mozzarella. In a pinch, you can sub mozzarella in this recipe, but locating burrata is the goal here. This Burrata Baked Ziti is a must-make for dinner!
Everyday Dinners by Jessica Merchant
This recipe comes from Jessica Merchant’s latest cookbook: Everyday Dinners- Real Life Recipes to Set Your Family Up For a Week of Success. I’ve been friends with Jessica and have been a fan of her recipes on HowSweetEats.com for about 10 years now, and this girl knows her food! She is beyond creative with ideas for new ways to make meals (not boring!), and she writes recipes that are approachable and delicious. If you buy any cookbooks this year, then you definitely need this one. Big, gorgeous photographs are included with every recipe. Chapters include sauces/dressings, meatless meals, poultry, pork, beef, seafood and side dishes.
There are so many recipes I want to make from this book, but here are the ones I’ve “double-starred!”
- apple cider caramelized onions
- caesar yogurt dressing
- harvest honeycrisp salad
- baked sweet potato soup
- cacio e pepe spaghetti squash
- summer watermelon chicken salad
- lemon butter chicken
- honey mustard chickpea cobb salad
- grilled peach BBQ pork chops
- flank steak with lime chimichurri
- honey dijon pretzel-crusted salmon
- curry roasted cauliflower
How to make Burrata Baked Ziti:
Scroll to the bottom of this post to print out the complete recipe for burrata baked ziti!
Cook the pasta to an “al dente” state. If you don’t have ziti, you can sub rotini, penne or something similar.
Next, make the sauce. Heat olive oil in a pan, and sauté onion, garlic and bell pepper until softened. Then add in basil, oregano and red pepper flakes. Add zucchini, and cook that a few minutes. Stir in tomato paste and red wine. Add marinara sauce (your favorite brand) and Parmesan cheese.
Drain the pasta and place it in a 9×13-inch casserole dish. Spoon the sauce onto the pasta. Sprinkle mozzarella cheese on top, and stir it into the pasta a little bit. Break apart the burrata and put it on top.
Bake for about 20 minutes, until the burrata is melted and everything is hot and bubbly.
Spoon individual servings onto plates, and call everyone in for dinner. This burrata Baked Ziti recipe is one that everyone is going to be crazy about. Enjoy!
And if you happen to fall in love with burrata and want to make another recipe… try this Nectarine Heirloom Burrata Salad (it’s a good summer recipe too!)
Burrata Baked Ziti
This cheesy baked pasta recipe is stuffed with veggies!
Recipe Details
Servings: 6 servings
Calories: 696kcal
Ingredients
- kosher salt
- 16 ounces ziti pasta
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, diced
- 3 medium garlic cloves, minced
- 1 medium green bell pepper, diced
- freshly ground black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- 1 medium zucchini, diced
- 1 tablespoon tomato paste
- 3 tablespoons dry red wine
- One 32-ounce jar marinara sauce
- ¼ cup finely grated Parmesan cheese
- 8 ounces shredded mozzarella cheese
- Two 8-ounce balls burrata cheese
- chopped fresh basil or parsley, for garnish
Instructions
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Preheat the oven to 400 degrees F. Bring a large pot of salted water to boil and cook the ziti until al dente, according to package instructions.
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While the pasta is cooking, heat a large skillet over medium-low heat and add the olive oil. Add in the onion, garlic and bell pepper with a big pinch of salt and pepper. Stir in the basil, oregano and red pepper flakes. Cook for 5 minutes, until the veggies are slightly softened. Stir in the zucchini and cook for 3 more minutes. Stir in the tomato paste and red wine.
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Pour the marinara sauce into the skillet. Stir in the Parmesan and mix everything together. By now, the pasta should be finished cooking. Drain the pasta and transfer it to a 9×13-inch baking dish. Pour the marinara sauce mixture over the top. Sprinkle on the mozzarella cheese, and toss once or twice to stir it into the pasta.
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Break apart the balls of burrata and place the pieces on top of the pasta. Bake for 20 minutes, or until the pasta is golden and bubbly.
Nutrition
Serving: 1serving, Calories: 696kcal, Carbohydrates: 73g, Protein: 36g, Fat: 33g, Saturated Fat: 17g, Cholesterol: 87mg, Sodium: 1128mg, Potassium: 928mg, Fiber: 6g, Sugar: 13g, Vitamin A: 1684IU, Vitamin C: 36mg, Calcium: 700mg, Iron: 3mg
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