This oven baked 3-ingredients lazy burrata rigatoni is exactly the kind of dinner I lean on when work runs late and I still want something that feels cozy and a little special. It’s the sort of back-pocket pasta recipe that tastes like you put in much more effort than you actually did, with jarred marinara, rigatoni, and creamy burrata doing all the heavy lifting. My roommate first made a version of this on a busy weeknight, and after one bite of that bubbly, cheesy top, it quickly earned a permanent spot in the dinner rotation.
Serve this rich pasta with a simple green salad, roasted broccoli, or garlic bread if you want to stretch it into a fuller meal. A crisp sparkling water, iced tea, or a glass of red wine pairs nicely with the tomato sauce and creamy cheese, and if you’re feeding a crowd, a platter of roasted vegetables on the side helps balance the richness.
Oven Baked 3-Ingredients Lazy Burrata Rigatoni
Servings: 4
Ingredients
12 ounces rigatoni
24 ounces marinara sauce
8 ounces burrata cheese
Directions
1. Preheat the oven to 400°F. Bring a large pot of salted water to a boil and cook the rigatoni until just shy of al dente, according to the package directions. Drain the pasta.
2. Add the drained rigatoni to a baking dish and pour in the marinara sauce. Stir until the pasta is evenly coated, then spread it into an even layer.
3. Tear the burrata over the top of the pasta, scattering it as evenly as possible so every scoop gets some creamy cheese.
4. Bake for 20 to 25 minutes, until the sauce is bubbling and the burrata is melted and lightly golden on top. Let it rest for 5 minutes before serving.
5. Spoon into bowls and serve warm, making sure to scoop down through the cheesy top so each serving gets plenty of sauce and creamy burrata.
Variations & Tips
Add basil or red pepper flakes: If you have a few extra ingredients around, fresh basil or a pinch of red pepper flakes wakes everything up nicely. I like to keep the base recipe super simple for busy nights, then dress it up when I have a little more energy.
Use a sturdy pasta shape: Rigatoni is ideal here because the sauce slips into the tubes and the pasta holds up well in the oven. Penne or ziti also work, but I’d avoid delicate noodles that can go too soft while baking.
Don’t overcook the pasta: Since the rigatoni finishes in the oven, boiling it just shy of al dente keeps the final dish from turning mushy. This is one of those small steps that makes a big difference, especially if you plan on reheating leftovers.
Make it a little heartier: If you want to stretch this into a more filling dinner, stir in cooked Italian sausage, shredded rotisserie chicken, or sautéed spinach before baking. It stays true to the easy spirit of the recipe while making it feel more substantial.
Choose a sauce you already love: With only three ingredients, the marinara really matters. Pick a jarred sauce you genuinely enjoy on its own, because that flavor carries the whole dish and makes this shortcut dinner taste homemade.