Pasta alla Sorrentina is more than just a dish; it’s a warm, bubbling embrace from the heart of Southern Italy. Hailing from Sorrento, this comforting blend of pasta, homemade tomato sauce, and melted mozzarella delivers a rich, cheesy experience that embodies the essence of Neapolitan cuisine. Whether you’re seeking a satisfying weeknight dinner or preparing a cozy meal for guests, this cheesy tomato baked pasta offers simplicity, flavor, and soul in every bite. Imagine the aroma of garlic and basil mingling with the creamy stretch of mozzarella—a guaranteed way to draw everyone to the table. If you’re ready to transport your taste buds to the sunny shores of Campania, this Pasta alla Sorrentina recipe is your one-way ticket.
Why You’ll Love This Recipe
- Cheesy Comfort: Melting mozzarella and savory tomato sauce create a luxurious bite.
- Simple Ingredients: Pantry staples transformed into gourmet flavor.
- One-Dish Wonder: Bake it in one pan for less cleanup and more enjoyment.
- Customizable: Perfect for adding meat, veggies, or even vegan cheese.
- Budget-Friendly: High impact flavor without breaking the bank.
- Family Approved: A hit with kids and adults alike.
- Vegetarian-Friendly: A satisfying main course without any meat.
- Freezer-Ready: Make ahead and reheat with ease.
Ingredients (with Substitutions & Tips)
- 400g (14 oz) penne or rigatoni – These tube-shaped pastas hold sauce well; substitute with ziti or fusilli.
- 800g (28 oz) canned whole tomatoes – Use San Marzano for best flavor, or sub with fresh chopped tomatoes in summer.
- 250g (9 oz) mozzarella cheese – Use fresh mozzarella for stretch, or shredded low-moisture for a crispier bake.
- 1 medium onion, chopped – Yellow or white onions both work well.
- 2 garlic cloves, minced – Adds aroma and depth.
- 50g (1/4 cup) grated Parmesan cheese – A salty finish; Pecorino Romano is a bolder alternative.
- 3 tbsp olive oil – For sautéing; use extra virgin for flavor.
- Fresh basil leaves – Adds herbal brightness.
- Salt and pepper – To taste, always taste the sauce!
How to Make Pasta alla Sorrentina (Step-by-Step)
- Cook the Pasta: In salted boiling water, cook pasta until al dente. Drain and set aside.
- Sauté the Aromatics: Heat olive oil in a large skillet. Add onions and cook until translucent, about 5 minutes.
- Add Garlic: Stir in garlic, cooking just until fragrant, about 1 minute.
- Simmer the Sauce: Add tomatoes, crushing them with a spoon. Simmer for 15-20 minutes until thickened. Season with salt and pepper.
- Combine with Pasta: Toss cooked pasta in the sauce until well coated.
- Add Mozzarella: Mix in half the mozzarella so it melts into the pasta.
- Bake It: Transfer everything to a baking dish. Top with remaining mozzarella and Parmesan.
- Final Bake: Bake at 180°C (350°F) for 15-20 minutes until bubbly and golden.
- Rest: Let the dish sit for 5 minutes before serving.
- Serve: Garnish with fresh basil and an optional drizzle of olive oil.
Pro Tips & Hidden Tricks for Perfection
What is pasta alla Sorrentina made of?
Pasta alla Sorrentina features pasta, tomato sauce, mozzarella, and basil—a simple yet flavor-packed combination.
How do you make authentic pasta alla Sorrentina?
Use high-quality San Marzano tomatoes and fresh mozzarella. Bake until golden and bubbly.
Can I use store-bought marinara?
Yes, but homemade brings more control and richer flavor. Add fresh basil and garlic to elevate it.
How do you get the cheese bubbly and golden?
Use low-moisture mozzarella for better browning, and broil the top for 1-2 minutes at the end.
Is it vegetarian?
Absolutely—this dish contains no meat. Just double-check your Parmesan if you’re strict.
Best Ways to Serve It
- With crusty garlic bread or a fresh Caprese salad
- As part of an Italian dinner with stuffed artichokes
- Pair with red wine like Chianti or a fruity Merlot
Looking for more comforting meals? Try our Cheesy Baked Ziti or Classic Eggplant Parmigiana.
Nutrition Info (Per Serving)
- Calories: 460
- Protein: 18g
- Carbs: 45g
- Fat: 22g
- Fiber: 4g
- Calcium: 20% DV
- Iron: 10% DV
Storage & Leftovers
- Fridge: Store in airtight container up to 4 days.
- Freezer: Wrap tightly and freeze for up to 3 months.
- Reheat: Bake at 350°F for 10-15 minutes or microwave in 60-second intervals.
Frequently Asked Questions
What kind of pasta works best? Penne, rigatoni, or ziti are top choices for capturing sauce and cheese.
Can I make it ahead of time? Yes! Assemble and refrigerate up to 24 hours before baking.
How do I reheat leftovers? Oven works best for texture, but microwave is quicker.
What side dishes go well with it? Try garlic green beans, Caesar salad, or roasted zucchini.
What’s the difference from baked ziti? Sorrentina is Neapolitan, using basil and mozzarella with a simpler sauce.
Recipe Variations
- Protein-Boost: Add sausage or shredded rotisserie chicken.
- Spicy Kick: Stir in red pepper flakes or Calabrian chili paste.
- Low-Carb: Use roasted zucchini or eggplant slices instead of pasta.
- Vegan Version: Substitute dairy-free cheese and use vegan parmesan.
- Regional Twist: Swap in smoked scamorza for mozzarella.
Conclusion & Call to Action
Few dishes embody the soul of Italian home cooking like Pasta alla Sorrentina. It’s cheesy, comforting, and made for sharing. Whether it’s your first time making it or you’re bringing it back to your table, this recipe guarantees smiles and satisfied stomachs. Ready to enjoy your own bubbling skillet of flavor?
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Pasta alla Sorrentina
Description
Pasta alla Sorrentina is a comforting Italian classic with tomato sauce, melted mozzarella, fresh basil, and baked pasta—simple, cheesy, and satisfying!
Ingredients
– 400g (14 oz) pasta (penne or rigatoni)
– 800g (28 oz) canned whole tomatoes or fresh tomatoes, chopped
– 250g (9 oz) mozzarella cheese, diced
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 50g (1/4 cup) grated Parmesan cheese
– 3 tablespoons olive oil
– Fresh basil leaves, to taste
– Salt and pepper, to taste
Instructions
1. Cook the Pasta: Begin by boiling a large pot of salted water. Once boiling, add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté until translucent.
3. Add Garlic: Stir in the minced garlic and cook for about 1 minute, taking care not to let it burn.
4. Incorporate Tomatoes: Pour in the canned or fresh tomatoes. Stir well and season with salt and pepper. Cook for about 15-20 minutes until the sauce thickens.
5. Mix in Pasta: Add the cooked pasta to the skillet, combining it gently with the sauce until every piece is coated.
6. Add Cheese: Stir in the diced mozzarella, allowing it to melt slightly into the pasta mixture.
7. Garnish: Add freshly torn basil leaves and stir to combine. Taste and adjust seasoning if necessary.
8. Bake (Optional): For an extra cheesy top, transfer the pasta to a baking dish, sprinkle with grated Parmesan, and bake in a preheated oven at 180°C (350°F) for 15-20 minutes, until bubbly and golden.
9. Rest: Remove from the oven and let it rest for a few minutes before serving.
10. Serve: Dish out the Pasta alla Sorrentina, garnishing with additional basil and a drizzle of olive oil if desired.