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Heirloom Tomato and Burrata Summer Casserole with Fresh Herbs
Summer is the perfect time to enjoy the vibrant flavors of fresh heirloom tomatoes combined with creamy burrata in a delightful casserole that celebrates the season’s bounty.
Ingredients
- 4 cups heirloom tomatoes, chopped
- 2 cups burrata cheese, torn into pieces
- 1 cup fresh basil leaves, chopped
- 1 cup fresh parsley, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- 1 pound pasta (penne or fusilli works well)
- 1/2 cup breadcrumbs (for topping)
Instructions
Preheat your oven to 375°F (190°C).
Cook pasta according to package instructions until al dente; drain and set aside.
In a large bowl, combine the chopped heirloom tomatoes, minced garlic, olive oil, salt, pepper, and red pepper flakes if using. Let it sit for about 10 minutes to allow the flavors to meld.
Add the cooked pasta to the tomato mixture and gently mix in the burrata cheese, basil, and parsley.
Transfer the mixture to a greased 9x13 baking dish. Sprinkle the grated Parmesan and breadcrumbs evenly over the top.
Bake in the preheated oven for about 25-30 minutes, or until the top is golden and crispy.
Let it cool for a few minutes before serving to allow the flavors to settle.
Kitchen Tools
- Large mixing bowl
- 9x13 inch baking dish
- Pot for boiling pasta
- Colander
- Sharp knife for chopping
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Frequently Asked Questions
Yes, feel free to substitute with mozzarella or feta if desired.
Absolutely! Prepare it a day ahead, then simply reheat before serving.
It's great with a simple green salad or some garlic bread.
To make it gluten-free, use gluten-free pasta.
Replace burrata with a vegan cheese option and use a plant-based pasta.