Name: Beefy Pasta with Tomatoes and Burrata
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 1/2 tbsp finely chopped fresh basil; 1/4 cup extra virgin olive oil; 1 tsp finely grated lemon zest; 2 tbsp fresh lemon juice (plus more to taste); salt to taste; 1 8 oz. container of burrata cheese; 2 tbsp olive oil; 1 pound lean ground beef; 1 tsp Italian seasoning; 1 tsp paprika; 2 tsp tubed refrigerated minced garlic paste (Gourmet Garden) (or 2 garlic cloves, minced); salt and pepper to taste; 1 pint cherry or grape tomatoes (halved); 1 25 oz. jarred marinara sauce; 1 9 oz. package of refrigerated pasta (I like to use Buitoni brand); 1/2 cup reserved pasta cooking water; Aleppo pepper flakes or crushed red pepper flakes

This Beefy Pasta with Tomatoes and Burrata is an easy weeknight dinner made with quick-cooking packaged refrigerated pasta and jarred marinara. Ground beef and fresh tomatoes make the sauce hearty, while creamy burrata and a bright lemon basil oil give the finished pasta a fresh, special touch.

Overhead shot of Beefy pasta with tomatoes and burrata cheese garnished with lemon basil oil on blue towel with fresh basil and tomatoes above the bowl.

In This Post

💬 Why This Recipe Works in My Kitchen
Ingredients You Need
Substitutions and Variations
Whole Serving Shortcuts + Fresh Whole Food Twist
How to Make Beefy Pasta with Tomatoes and Burrata
How to Keep Packaged Refrigerated Pasta From Overcooking
Beginner Cook Checkpoints
Ways To Serve & Make A Complete Meal
Get Free Recipe Updates!
Storage, Reheat, and Leftover Remix
Turn Leftovers Into a New Meal
Beefy Pasta with Tomatoes and Burrata
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💬 Why This Recipe Works in My Kitchen

After working all day, I want dinner to be easy, quick, and still taste really good. Jarred marinara is one of those ingredients I almost always like to keep on hand because it helps me get dinner started without making a sauce from scratch. Pair it with packaged refrigerated pasta and dinner comes together even faster. Refrigerated pasta cooks in just a few minutes, soaks up the sauce beautifully, and has that tender texture that reminds me of freshly made pasta.

Refrigerated pasta gives me that fresh-pasta-style texture without the work of making pasta from scratch.
The pasta cooks very quickly, which makes this an easy choice for busy weeknights.
Jarred marinara provides a dependable sauce base and saves even more prep time.
Ground beef makes the pasta hearty and satisfying enough for dinner.
Fresh tomatoes add juicy texture and fresh tomato flavor alongside the prepared sauce.
Creamy burrata gives the finished pasta a rich, special touch without requiring a separate cream sauce.
Fresh basil, lemon, and olive oil adds brightness.

Cook Smart, Eat Well!

Overhead shot of ingredients used for Beefy Pasta with tomatoes and burrata.

Ingredients You Need

🛒 Whole Serving Shortcut Ingredients

tubed minced garlic paste
jarred marinara sauce
packaged refrigerated pasta

🌿 Fresh Whole Foods

fresh basil
fresh cherry tomatoes
lemon( for zest and juice)

Proteins:

ground beef
fresh burrata

🥫Pantry Staples

olive oil
Italian seasoning
sweet paprika
Aleppo pepper
salt and pepper

See recipe card for quantities.

Substitutions and Variations

Ground turkey: Use ground turkey in place of beef for a lighter version. Very lean turkey may need a little olive oil in the skillet.
Italian sausage: Replace some or all of the beef with mild or spicy Italian sausage for a more strongly seasoned meat sauce.
Ground chicken: Ground chicken also works, but season it well because it has a milder flavor than beef.
Fresh mozzarella: Use fresh mozzarella if burrata is unavailable. It will be less creamy but still works well.
Ricotta: Spoon ricotta over individual bowls for another creamy option.
Different pasta: Angel hair, linguine, or capellini can replace spaghetti. Adjust the cooking time according to the package. You can also use dried pasta if packaged refrigerated is not available.

For a meatless pasta option, my Creamy One-Pot Vegetarian Pasta is an easy dinner to keep in your rotation.

Whole Serving Shortcuts + Fresh Whole Food Twist

Refrigerated fresh pasta: Fresh refrigerated pasta cooks in just a few minutes, making it a great choice when you want pasta-night comfort without waiting for dried pasta to cook.

Jarred marinara: A favorite jarred pasta sauce gives you a dependable tomato base without simmering sauce from scratch.

The fresh twist: Cherry tomatoes add juicy texture, while burrata, fresh basil, lemon zest, and extra-virgin olive oil give the finished pasta freshness and contrast.

You get the convenience of a supermarket shortcuts while still putting fresh ingredients on the plate.

If you like this shortcut-plus-fresh approach, my Sausage Pasta with Burrata is another easy way to turn a few simple ingredients into a satisfying pasta dinner.

However, if you would rather make tomato sauce from the ground up when you have more time, my Slow Cooked Veggie Pasta Sauce takes the opposite approach and lets the vegetables and tomato sauce develop slowly.

How to Make Beefy Pasta with Tomatoes and Burrata

Container of burrata cheese on kitchen counter.

Take the burrata out of the refrigerator

Remove the burrata from the refrigerator about 20 to 30 minutes before you plan to serve the pasta. Keep it in its container until you are ready to use it. You want to remove some of the refrigerator chill, not leave the cheese sitting out for a long time.

Make the lemon basil oil

Finely chop the fresh basil. Place the the basil, extra-virgin olive oil, lemon zest, 2 tablespoons lemon juice, black pepper, and a pinch of salt in a small jar and shake until well combined. If you don't have a jar mix together in a small bowl using a whisk. Taste and add more lemon juice to your taste as needed. Cover and set aside while you make the pasta.

Ground beef cooking in a skillet with Italian seasoning and paprika.

Brown and season the ground beef

Heat a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces as it browns. When the beef has lost most of its pink but is not quite finished cooking, add the Italian seasoning, salt, and black pepper. Continue cooking until the beef is completely browned and no pink remains.

If there is a lot of grease in the skillet, carefully drain or spoon off the excess. Transfer the beef to a plate, cover and set aside.

Halved cherry tomatoes and garlic cooking in a skillet.

Cook the tomatoes and garlic

Add a little olive oil to the same skillet if needed. Add the halved cherry and the minced garlic. Cook over medium heat for about 3 to 5 minutes, stirring occasionally.

The tomatoes should soften, become juicy, and develop a little color around the edges. The garlic should smell fragrant but should not become dark brown.

Seasoned ground beef added to jarred marinara sauce and tomatoes.

Build the beef sauce

Pour the jarred marinara into the skillet and return the browned ground beef to the skillet and stir everything together. Reduce the heat and let the sauce simmer gently for about 8 to 10 minutes.

You should see small bubbles around the surface rather than a hard boil. Taste the sauce and add more salt if needed.

Packaged refrigerated pasta cooking in boiling water.

Cook the pasta and reserve some of the pasta water

While the sauce simmers, bring a large pot of salted water to a boil. Add the pasta and stir right away so the thin strands do not stick together. Packaged refrigerated pasta is more like fresh pasta, so it cooks much faster than dried pasta. Cook according to the package directions, but keep a close the pasta, it should only take 1-2 minutes.

Before draining the pasta, scoop out about ½ cup of the cloudy cooking water. Drain the pasta, but do not rinse it. The starch left on the noodles helps the meat sauce cling to the pasta.

Cooked spaghetti pasta added to meat sauce.

Add the pasta to the beef sauce

Add the drained pasta directly to the skillet with the sauce. Remove the skillet from the heat so the pasta doesn't overcook. Use tongs to gently lift and toss the noodles through the sauce. If the pasta looks dry or the sauce feels too thick, add reserved pasta water one tablespoon at a time.

Beefy Pasta with Tomatoes and Burrata drizzled withLemon Basil Oil.

Finish with burrata and lemon basil oil

Divide the pasta among serving bowls. Drain the burrata from its liquid and tear it into pieces over the warm pasta. Drizzle a little lemon basil oil over the burrata and around the pasta.

Finish with fresh basil and Aleppo pepper flakes or crushed red pepper if you like a little heat.

Let the burrata sit against the warm pasta for a minute before eating. The outside will soften while the creamy center begins to mingle with the tomato sauce.

How to Keep Packaged Refrigerated Pasta From Overcooking

Make the sauce first: The beef sauce should be finished or nearly finished before the pasta goes into the water.

Stay close to the pot: Packaged refrigerated pasta is more like fresh pasta because it has not gone through the full drying process, so it cooks much faster than dried pasta. Thin shapes may be ready in about 1 to 2 minutes, thicker shapes may take 2 to 3 minutes, and stuffed pasta such as ravioli may need 3 to 4 minutes. Follow the package directions and begin checking early. The pasta should be tender but still hold its shape. Some stuffed fresh pastas will float toward the surface as they get close to done, but use texture and the package cooking time as your best guide.

Drain promptly: When the pasta is ready, drain it immediately and add to the sauce.

If you enjoy lighter pasta dishes that use fresh ingredients to do a lot of the flavor work, try my Lemon Caper Pasta with Grape Tomatoes next.

Beginner Cook Checkpoints

The beef is cooked: There should be no raw pink meat remaining.

The tomatoes are ready: Some have collapsed and released juice, while others still hold part of their shape.

The garlic is ready: It smells fragrant but has not browned.

The sauce is simmering: You see small bubbles, not aggressive boiling.

The pasta is ready: It is tender enough to chew easily but is not mushy.

The sauce is too thick: Add pasta water one tablespoon at a time.

The sauce is too thin: Simmer it uncovered for another minute or two before adding the pasta.

The burrata is ready to add: The pasta has been removed from direct heat.

Ways To Serve & Make A Complete Meal

Add a crisp salad: A simple green salad with a light vinaigrette balances the beef and creamy cheese.

Serve with bread: Garlic toast, warm focaccia, or crusty bread is perfect for scooping up the extra tomato sauce and burrata.

Make the pasta portion smaller: Pair a modest serving with a larger salad or roasted vegetable for a lighter plate.

For a bright side that works especially well with burrata and beefy tomato sauce, serve this pasta with my Tomato and Olive Salad with Lemon Olive Oil Dressing.

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Storage, Reheat, and Leftover Remix

Refrigerate: Store cooled beef and angel hair pasta in an airtight container in the refrigerator.

Keep the burrata separate: If you know you will have leftovers, only add burrata to the portions you plan to eat.

Keep extra lemon basil oil separate: Store it in a small covered container in the refrigerator.

Reheat on the stovetop: Place the pasta in a skillet over low to medium-low heat with a spoonful of water or additional marinara. Toss gently until hot.

Reheat in the microwave: Heat individual portions in short intervals, stirring between each interval.

Add fresh toppings after reheating: Finish reheated pasta with burrata, lemon basil oil, basil, and black pepper.

Freeze the sauce, not the finished dish: The beef tomato sauce is a much better freezer candidate than cooked angel hair and burrata.

Turn Leftovers Into a New Meal

Quick Pasta Parm Bake: Put the leftovers into individual ramekins or one small baking dish, add a little extra marinara, and top with mozzarella, Parmesan, and panko. Bake until bubbling and browned. Add fresh basil after baking.
Beefy Pasta and Greens Soup: Use broth plus a little extra marinara as the soup base, add spinach or kale, then stir in chopped leftover pasta at the very end. Season to taste and finish with Parmesan.