Oven Baked 4-Ingredient Sweet Corn Burrata Pasta
Creamy baked rigatoni is tossed with sweet corn, heavy cream, and soft burrata until glossy, rich, and lightly melted. This simple oven-baked pasta is comforting, elegant, and perfect for a summer vegetarian dinner.
Ingredients
- 12 oz rigatoni
- 3 cups sweet corn kernels fresh or frozen
- 8 oz burrata drained
- 1 cup heavy cream
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 2 tbsp olive oil for greasing and drizzling, divided
- 1/4 cup reserved pasta water as needed
Instructions
- Preheat the oven to 400°F and lightly oil a 9x13-inch baking dish.
- Bring a large pot of well-salted water to a boil.
- Add the rigatoni and cook for 2–3 minutes less than the package directions, until very al dente.
- Add the sweet corn kernels to the prepared baking dish.
- In a measuring cup or small bowl, whisk together the heavy cream, kosher salt, and black pepper.
- Reserve about 1/4 cup pasta water, then drain the rigatoni.
- Add the drained pasta to the baking dish with the corn.
- Pour the seasoned cream over the pasta and toss to coat. Add a splash of reserved pasta water if the mixture looks dry.
- Cover the dish tightly with foil and bake for 18–20 minutes, until the cream is bubbling and the pasta is tender.
- Carefully remove the foil. Tear the burrata into large pieces and nestle it into the pasta.
- Drizzle with olive oil and bake uncovered for 5–7 minutes, until the burrata is glossy, warm, and slightly melted.
- Let the pasta rest for 5 minutes before serving.
Notes
Fresh basil, lemon zest, or red pepper flakes make excellent finishing touches. For extra sweetness and texture, use fresh summer corn cut straight from the cob.
Nutrition
Calories: 560kcal
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