Vegetarian Baked Penne with Burrata
For classic, cheesy Italian comfort food, you'll love this simple recipe for vegetarian baked penne! It's full of marinara sauce, mozzarella, and tender pasta. Mix it up by using rigatoni or ziti in place of the penne!
Servings 8
Calories 400kcal
Ingredients
- kosher salt, for the water
- 5 cups marinara sauce
- 4 oz (~1 cup) shredded low-moisture mozzarella,
- 1 oz shredded parmesan cheese
- 1/4 cup thinly sliced fresh basil
- 16 oz penne, or other tube pasta such as ziti and rigatoni
Topping
- 8 oz burrata cheese
- 2 tbsp thinly sliced fresh basil
Instructions
- Heat the oven to 400F. Pull out a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil. While you are waiting, get everything else prepped.
- Heat the marinara sauce on medium high and bring it to a simmer. Reduce the heat to low and keep it hot.
- Shred the cheese and slice the basil. Add them both to a large bowl.
- Add the penne to the boiling water and parcook for 5 minutes. (Pasta will still be firm.)
- Scoop out 1 cup of water from the pot and then drain the pasta.
- Add the pasta and reserved water to the bowl along with the marinara sauce..
- Give everything a good stir to evenly distribute the cheese and basil.
- Pour the mixture into the baking dish. Cover the dish with foil and bake for 30-40 minutes, or until the pasta is cooked through and the sauce is bubbling.
- Remove from the oven. Uncover the dish and break up the burrata over the dish so that the cheese is spread out over the top. Recover the baking dish.
- Let rest for 10 minutes. Then uncover and top with more basil. Serve.
Notes
- Burrata: Since the burrata is softened by the heat of the pasta, be sure to work quickly while topping the dish with it. You don't need to be completely even, just have good coverage over most of the dish.
- Pasta: There are a number of short tube shapes which would be great in this recipe. Ziti, rigatoni, and mostaccioli are other choices.
- Make ahead: Make the recipe up through step 8. Then pour everything into the baking dish, wrap it well, and either store in the refrigerator overnight or in the freezer for up to two months. To cook take the cold pasta (if frozen, thaw overnight), cover with foil and bake for 40-50 minutes. Continue with the recipe as written.
- Marinara Sauce: You can use a fresh sauce, such as my Italian Marinara, or your favorite bottled sauce.
Nutrition
Calories: 400kcal