My uncle shared this 4 ingredient trick for weeknight dinners and I have made it every single week since

This Oven Baked Sweet Corn Burrata Pasta brings together the naturally sweet pop of corn kernels and the ultra-creamy luxury of fresh burrata cheese. By par-boiling rigatoni and finishing it right in the oven with a rich bath of heavy cream and sweet corn, you get a decadent, comforting summer bake. As the hot pasta rests, the torn burrata melts into a luxurious, glossy sauce that perfectly coats every tube of pasta.

Oven Baked 4-Ingredient Sweet Corn Burrata Pasta

Ingredients:

Step-By-Step Directions:

1. Preheat and prep: Heat your oven to 400°F. Lightly coat a 9×13-inch baking dish or a large ceramic baking pan with about 1 tablespoon of olive oil to prevent sticking.

2. Boil the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni for 2 to 3 minutes less than the package instructions so it remains very firm. Scoop out and save 1/2 cup of the starchy pasta water, then drain the noodles thoroughly.

3. Prep the corn: Place the sweet corn kernels into the bottom of the greased baking dish. If you are using fresh ears, stand them upright in a bowl and slice downward to strip the kernels before transferring them to the pan.

4. Mix the cream: In a small bowl or measuring cup, whisk together the heavy cream, kosher salt, and black pepper until the spices are fully incorporated.

5. Combine and toss: Add the drained rigatoni to the baking dish with the corn. Pour the seasoned heavy cream over the top and drizzle with a tablespoon of olive oil. Toss everything well until the noodles are evenly coated. Tip: If it looks too dry, stir in 1 to 2 tablespoons of the reserved pasta water.

6. Bake covered: Cover the dish tightly with aluminum foil to trap the steam. Bake on the middle rack for 18 to 20 minutes until the cream is bubbling and the pasta is perfectly tender.

7. Add the burrata: Carefully remove the foil. Tear or slice the burrata balls into large chunks and arrange them across the top of the hot pasta, letting them sink slightly into the mix. Drizzle with the remaining tablespoon of olive oil.

8. Melt the cheese: Return the uncovered dish to the oven for 5 to 7 minutes just until the burrata is completely warmed through, glossy, and beginning to ooze. Do not let it brown.

9. Rest and serve: Remove from the oven and let the dish sit for 5 minutes so the creamy sauce can thicken up. Transfer to a large serving bowl and scoop generous portions onto plates.