Burrata Baked Ziti from Everyday Dinners! & a GIVEAWAY!
This burrata baked ziti is such a satisfying dish! Loaded with garden vegetables, marinara and melty burrata cheese, it’s perfect for dinner or even a potluck or dinner party. The dish comes together even quicker by using any leftover roasted vegetables you may have! This is a recipe from my newest book, Everyday Dinners, and I can’t wait for you to get your hands on it! Scroll down to enter a giveaway for some of my favorite places!
If you love melty burrata cheese and pasta with marinara, you are in the right place!
Add in a bunch of vegetables too and this just gets better and better. This is the burrata baked ziti with extra veg from Everyday Dinners and I couldn’t wait to share it with you! It is so darn good. Everything I love in a pasta dish. Perfect served with a big old house salad. Lovely at a potluck or dinner party!
It’s a major crowd pleaser and a dish everyone requests.
YOU GUYS!!! Everyday Dinners will be out in the world in ONE WEEK. Just seven days until you can get your hands on your own copy!
I have poured my heart and soul into 100 recipes here for you ALL ABOUT DINNER in this little book – perfect for busy weeknights! There is a ton of info on meal prepping too – as well as ways to meal prep for EVERY SINGLE RECIPE in the book.
THIS IS THE WEEKNIGHT DINNER BIBLE.
And! You can preorder a signed copy (!!!) from Penguin Bookshop! Perfect, just in time for Mother’s Day. There are a limited number of signed copies and I’ll be signing the orders one more time later this week, so if you’d like a signed book, grab one HERE!
YOU CAN ALSO PREORDER FROM:
Regardless of where you order you book, everyone can also get a signed book plate, essentially giving you a signed copy of the book.
In order to get a signed book plate for your book, you must follow these instructions below.
- Forward (or send a screenshot of your order) to firstname.lastname@example.org
- Include your name and full mailing address. The signed book plate will be arriving via snail mail (so you can stick it in your book!) and we will need your full mailing address to send it to you.
The book plates will ship separately from your book and may arrive before your book, so be sure to hold on to it!
My idea in creating this recipe was to utilize some of the leftovers in your fridge. Of course, the recipe below will be written from start to finish. But if you have leftover roasted, grilled or sautéd veggies in your fridge from the week, this is the most PERFECT dish. The best way to use them up – that allows you to make something “new” and fun. And obviously, something that tastes fantastic.
I want Everyday Dinners to be a weeknight resource for you. So that no matter what, even in the busiest of weeks, you’d be able to have tried and true recipes that you could fall back on. Ones that would become staples in your kitchen for years to come. Ones that would become the recipes you adapt over the years and even make your own!
That’s one of the reasons I love sharing recipes so much. The way that dishes change in everyone’s kitchen and become a part of life is amazing. It makes me all warm and fuzzy inside!
To celebrate the almost-launch of Everyday Dinners, I’m giving away five $250 gift cards to my favorite places! You can choose a $250 gift card from Williams Sonoma, Sephora, Nordstrom or Amazon.
Of course, I would LOVE if you’d preorder a copy of Everyday Dinners too.
To enter: Just leave a comment on this post letting me know your favorite weeknight dinner!
Burrata Baked Ziti
Burrata Baked Ziti with Extra Veg
- 1 pound ziti pasta
- 1 tablespoon olive oil
- 1 sweet onion diced
- 3 garlic cloves minced
- 1 bell pepper diced
- kosher salt and pepper
- ½ teaspoon basil
- ½ teaspoon oregano
- ¼ teaspoon crushed red pepper
- 1 medium zucchini diced
- 1 tablespoon tomato paste
- 3 tablespoons dry red wine
- 1 (32 ounce) jar marinara sauce (I actually use the fire roasted marinara sauce in Everyday Dinners)
- ¼ cup finely grated parmesan cheese
- 8 ounces freshly grated mozzarella cheese
- 1 or 2 (8-ounce) ball of burrata cheese
- fresh herbs for sprinkling like basil or parsley
- Note: I love to use leftover roasted or grilled vegetables for this recipe, which eliminates the step of sautéing them in the skillet. You can also roast or sauté the vegetables ahead of time to save a few minutes.
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil and cook the ziti until al dente, according to the package instructions.
- While the pasta is cooking, heat a large skillet over medium-low heat and add the olive oil. Add in the onions, peppers and garlic with a big pinch of salt and pepper. Stir in the basil, oregano and red pepper flakes. Cook for 5 minutes, until slightly softened. Stir in the zucchini and cook for 3 minutes more. Stir in the tomato paste. Stir in the red wine.
- Pour the marinara sauce in the skillet. Stir in the parmesan and toss everything together. By now, the pasta should be finished cooking. Place it in a 9x13 baking dish. Pour the marinara sauce mixture over top. Sprinkle on the mozzarella cheese, tossing once or twice to stir it into the pasta.
- Break apart the balls of burrata and place them over the pasta. Bake for 20 minutes, or until the cheese is just golden and bubbly.