Rigatoni Burrata Bake
This recipe is so effortless, you don’t even have to use a knife! The creamy burrata cheese pairs perfectly with the peppery arugula and salty prosciutto in this delicious baked pasta dish.
INGREDIENTS
MAKES FOUR SERVINGS
- 1-pound Sfoglini Rigatoni
- Olive oil
- 4 ounces prosciutto, torn into small pieces
- 1 jar marinara sauce (store-bought is fine)
- 2 big handfuls arugula, plus more to serve
- Two 8-ounce containers burrata
- 1/4 cup grated Parmesan, plus more to serve
DIRECTIONS
Preheat the oven to 375.
Bring a pot of heavily salted water to a boil. Cook the pasta to al dente, according to package instructions.
While the pasta cooks, coat the bottom of a cast-iron pan with a thin layer of olive oil over medium heat. Add half of the prosciutto and cook until crisp, 4 minutes. Lower the heat, then add the marinara to the pan to warm up. When the pasta is almost finished cooking, add the arugula and stir to wilt.
Drain the pasta and add it to the cast-iron pan. Take half of the burrata and rip it apart into large pieces and add it to the pan along with the Parmesan. Stir to coat the pasta evenly. Tear the rest of the burrata into large pieces and place it on top of the pasta along with the rest of the prosciutto. Sprinkle with a little more Parm.
Bake the rigatoni for about 20 minutes, until the cheese is melted and the edges of the pan are bubbling. Take the pan out of the oven, turn the broiler on high, and broil for few minutes, until the cheese is slightly browned.
Top with a little more arugula and serve.
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Pasta Swaps: This recipe would also work well with Quattrotini, Whole Grain Reginetti, or Semolina Radiators.