Burrata Rigatoni with Lemon Thyme Pesto Crust
Rigatoni pasta baked in a light lemon-thyme pesto sauce, layered with creamy burrata, and topped with a golden crust of breadcrumbs, parmesan, and herbs. A luxurious yet refreshing take on baked pasta — rich, tangy, and perfectly balanced.
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Servings:4
Ingredients
For the pasta
12 oz (340 g) rigatoni pasta
2 burrata balls (or 1 large, ~8 oz)
1 cup cherry tomatoes, halved
1 small zucchini, thinly sliced
For the lemon thyme pesto
1 cup fresh basil leaves
½ cup fresh parsley
2 tbsp fresh thyme leaves
Zest & juice of 1 lemon
¼ cup grated Parmesan cheese
¼ cup pine nuts
1 garlic clove
⅓ cup olive oil
Salt & black pepper, to taste
For the crust
½ cup breadcrumbs
¼ cup grated Parmesan
1 tbsp olive oil
1 tsp fresh thyme leaves
Pinch of lemon zest
Instructions
Cook pasta
Boil rigatoni in salted water until just al dente. Drain and set aside, reserving ½ cup pasta water.
Make pesto
In a food processor, blend basil, parsley, thyme, lemon zest & juice, Parmesan, pine nuts, and garlic.
Stream in olive oil until smooth. Season with salt & pepper.
Toss pasta
In a large bowl, toss rigatoni with pesto, cherry tomatoes, and zucchini (if using). Add a splash of pasta water for creaminess.
Assemble bake
Transfer pasta to a lightly oiled baking dish.
Tear burrata into chunks and nestle evenly throughout the pasta.
Make crust
Mix breadcrumbs, Parmesan, olive oil, thyme, and lemon zest until crumbly.
Sprinkle evenly over pasta.
Bake
Bake at 400°F (200°C) for 15–20 minutes, until golden and bubbly.
Serve
Garnish with extra fresh basil or thyme.
Serve hot with a simple green salad.
Notes & Tips
Add grilled chicken or shrimp if you want extra protein.
For a creamier base, stir in a splash of cream or ricotta with the pasta before baking.
If you don’t have burrata, substitute with fresh mozzarella and a dollop of ricotta.
Frequently Asked Questions
Q: Can I make this ahead?
A: Yes — assemble the pasta (without crust), cover, and refrigerate up to 24 hours. Add the crust just before baking.
Q: Can I freeze it?
A: Best enjoyed fresh, but you can freeze baked portions. Reheat in the oven until hot.
Nutritional Information
Calories: 520
Protein: 18g
Carbs: 55g
Fat: 24g
Fiber: 5g