Broiled Burrata and Beef Pesto Cavatappi with Tomatoes and Crème Fraîche

This cavatappi pasta dish is a true showstopper, combining the rich flavors of pesto and crème fraîche with sweet Roma tomatoes and savory ground beef. Topped with luscious burrata and a crispy panko crust, it’s finished under the broiler for a golden, bubbly perfection.

Ready in just 20 minutes, this recipe is ideal for a quick weeknight dinner or an impressive date night meal. The creamy sauce coats every curl of pasta, while the broiled cheese and breadcrumbs add a delightful contrast in texture. Serve it straight from the oven for a comforting, restaurant-quality experience at home.

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Ingredients

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BurrataView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and halve tomatoes lengthwise; cut crosswise into ¼-inch-thick half-moons.
2. Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. While pasta cooks, in a small bowl, combine panko, 1 TBSP olive oil, ½ tsp salt and pepper (2 TBSP olive oil and 1 tsp salt for 4). Adjust oven rack to top position; heat broiler to high.
3. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add tomatoes and a pinch of salt. Cook, stirring occasionally, until starting to soften, 2-4 minutes. Stir in pesto, crème fraîche, drained cavatappi, ¼ cup reserved pasta cooking water and 1 TBSP butter (½ cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until coated, 1-2 minutes. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.) Taste and season with salt and pepper if desired. TIP: If your pan isn’t ovenproof, transfer pasta mixture to a baking dish now.
4. Evenly top pasta with panko mixture. Tear burrata into bite-size pieces and arrange on top of pasta. Broil on top rack until panko is golden brown and cheese melts, 2-4 minutes. (TIP: Watch carefully to avoid burning!) Divide pasta between shallow bowls and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or rigatoni works well. Adjust cooking time according to package directions.

Can I substitute the burrata?

Fresh mozzarella or shredded mozzarella can be used, but burrata’s creamy center is ideal. If using fresh mozzarella, tear it into pieces and broil as directed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the panko may lose some crispness.