Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

In a mixing bowl, toss the halved cherry tomatoes with olive oil, minced garlic, dried basil, oregano, salt, and pepper until evenly coated. Spread the seasoned tomatoes on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes.

Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Drain and return the pasta to the pot.

Mix the roasted tomatoes and their juices into the pot of warm pasta, tossing gently to combine. Taste and adjust seasoning as necessary.

Transfer half of the pasta and tomato mixture into a baking dish, spreading it evenly. Sprinkle half of the shredded mozzarella cheese over the top, then add the remaining pasta mixture. Scatter the torn burrata pieces on top and finish with the rest of the mozzarella cheese.

Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Remove from the oven and let cool slightly for about 5 minutes. Garnish with fresh basil leaves before serving.