Oh my goodness, wait until you try these creamy burrata pasta shells with roasted garlic lemon cream! Trust me, this dish is a game-changer when it comes to simple, yet absolutely delicious meals. Imagine perfectly cooked jumbo pasta shells stuffed with luscious burrata cheese, all smothered in a dreamy roasted garlic lemon cream sauce. It’s like a hug in a bowl! I often whip this up for a cozy dinner at home, and it never fails to impress. The beauty of it lies in how everyday ingredients come together to create a rich, satisfying flavor that feels fancy without all the fuss. Whether you’re cooking for a special occasion or just treating yourself on a weeknight, this recipe is sure to become a favorite. Let’s dive in!
Ingredients List
12 jumbo pasta shells
1 cup burrata cheese (broken into pieces)
1 head of garlic (unpeeled)
2 tablespoons olive oil
1 cup heavy cream
1 lemon (zested and juiced)
Salt (to taste)
Pepper (to taste)
Fresh parsley (for garnish)
How to Prepare Burrata Pasta Shells with Roasted Garlic Lemon Cream
First things first, preheat your oven to 400°F (200°C). While that’s heating up, grab your head of garlic and wrap it in foil—this is where the magic begins!
Pop the wrapped garlic into the oven and roast it for about 30 minutes. This process will transform those harsh cloves into sweet, buttery goodness.
Meanwhile, cook the jumbo pasta shells according to the package instructions until they’re al dente. You want them just firm enough to hold the delicious filling!
Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins into a saucepan. Heat the olive oil over medium heat and add the roasted garlic, sautéing it for a minute until fragrant.
Next, pour in the heavy cream, along with the lemon juice and zest. Stir everything together until it’s well combined, and then season with salt and pepper to your liking.
Now comes the fun part! Mix in the burrata cheese, stirring until the sauce is creamy and dreamy.
Carefully stuff each cooked pasta shell with this luscious burrata mixture. Don’t be shy—fill them up!
Serve your pasta shells warm, garnished with fresh parsley for a pop of color. You’re going to love this rich, comforting dish!
Why You’ll Love This Recipe
Quick prep time means you can whip this up in about an hour—perfect for busy weeknights!
Rich, creamy flavors from the burrata and roasted garlic create a luxurious dining experience.
Vegetarian-friendly, making it a delightful option for meatless meals.
Simple ingredients come together for an impressive dish that looks as good as it tastes.
Leftovers (if you have any!) are just as delicious the next day, making it great for meal prep.
Tips for Success
To make your burrata pasta shells with roasted garlic lemon cream truly shine, I’ve got a few handy tips! First, choose the freshest burrata you can find—its creamy texture is key to the sauce’s richness. When roasting the garlic, don’t rush it; 30 minutes at 400°F is perfect for achieving that sweet, mellow flavor. If you find the sauce too thick, just add a splash of pasta water to loosen it up. Another little secret? Taste as you go! Adjust the lemon juice and seasoning to your liking—everyone’s palate is different. And if you want extra depth, consider adding a pinch of red pepper flakes for a subtle kick! Trust me; these small details make all the difference in elevating this dish to pure perfection.
Nutritional Information
Keep in mind that nutritional values can vary depending on the specific ingredients and brands you use, so these numbers are just estimates. For each serving of my burrata pasta shells with roasted garlic lemon cream, you can expect approximately 600 calories, 45g of fat, 15g of protein, and 40g of carbohydrates. It’s a rich dish, but oh-so-worth it for a special treat!
Can I use a different cheese instead of burrata?
Absolutely! While burrata adds a unique creaminess, you can substitute it with ricotta or even mascarpone for a different flavor profile. Just make sure it’s creamy enough to blend well into the sauce.
What if I don’t have jumbo pasta shells?
No worries! You can use any pasta shape you have on hand, like conchiglie or even manicotti. Just adjust the cooking time according to the pasta you choose.
Can I make this dish ahead of time?
Yes, you can prepare the filling and stuff the shells in advance. Just cover them tightly and refrigerate. When you’re ready to serve, bake them straight from the fridge, adding a few extra minutes to the cooking time.
Is this recipe suitable for freezing?
Definitely! Just assemble the burrata pasta shells, then freeze before baking. When you’re ready to enjoy, thaw them in the fridge overnight and bake as directed.
How can I add more vegetables to the dish?
Great idea! You can sauté some spinach or kale along with the garlic, or toss in roasted cherry tomatoes for a burst of flavor. It’ll add color and nutrition to your creamy pasta shells!
Serving Suggestions
These creamy burrata pasta shells with roasted garlic lemon cream are so satisfying on their own, but they pair beautifully with a few simple sides. I love serving them alongside a fresh arugula salad dressed with a light lemon vinaigrette; the peppery greens complement the richness of the pasta perfectly. You could also add some crusty garlic bread to soak up that delightful sauce or a side of roasted vegetables for a pop of color and flavor. And if you’re feeling fancy, a glass of crisp white wine would elevate the whole meal. Enjoy!
Storage & Reheating Instructions
If you happen to have leftovers of these delightful burrata pasta shells with roasted garlic lemon cream (which is rare, but hey, it happens!), store them in an airtight container in the fridge for up to 3 days. To reheat, simply place the shells in a baking dish and cover with foil to keep them moist. Bake at 350°F (175°C) for about 15-20 minutes or until heated through. You can also add a splash of cream or a bit of pasta water before reheating to ensure they stay creamy and flavorful. Enjoy them again, because trust me, they’re just as amazing the next day!
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