Step 1

Preheat the oven to 400°F. Add tomatoes, truffle oil, oregano, garlic, red pepper flakes, lemon zest, salt, and pepper to a baking dish and toss to coat the tomatoes. Pour over the marinara sauce and toss once more.

Step 2

Nestle the burrata in the middle of the tomato mixture and drizzle with a bit more truffle oil and a pinch of salt. Bake for 40 minutes.

Step 3

Meanwhile, prepare the rigatoni al dente according to the package directions. Reserve a mug full of pasta water, then drain.

Step 4

Remove the baking dish from the oven and add the cooked pasta. Stir to evenly distribute the sauce and cheese. If needed, add a little pasta water to thin the sauce. Grate fresh parmesan all over the top and serve immediately.