Pasta alla Sorrentina: An Authentic Italian Baked Pasta with Mozzarella and Basil Recipe

Introduction

Pasta alla Sorrentina is a beloved Italian classic that combines tender pasta with a rich tomato sauce and creamy mozzarella. This comforting dish is perfect for family dinners and brings a taste of Southern Italy to your table.

Ingredients

• 400g (14 oz) rigatoni or penne pasta
• 250g (9 oz) fresh mozzarella cheese, torn into pieces
• 500g (17 oz) tomato passata (puree)
• 2 garlic cloves, minced
• 2 tablespoons extra virgin olive oil
• Handful of fresh basil leaves, torn
• 50g (½ cup) grated Parmesan cheese
• Salt and black pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil and cook the pasta for 2 minutes less than the package instructions. Drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds, then add the tomato passata. Season with salt and black pepper and let it simmer for 10–15 minutes. Stir in half of the torn basil leaves.
3. Step 3: Preheat your oven to 400°F (200°C). Add the cooked pasta to the sauce and toss well to coat evenly.
4. Step 4: Transfer the pasta and sauce mixture to a baking dish. Top with torn mozzarella pieces, grated Parmesan, and the remaining basil leaves.
5. Step 5: Bake in the preheated oven for 15–20 minutes, until the cheese is bubbly and lightly golden.
6. Step 6: Serve hot, garnished with extra fresh basil if desired for added flavor and color.

Tips & Variations

• Use fresh, high-quality mozzarella for the best creamy texture.
• Substitute rigatoni or penne with other tubular pasta like ziti or cavatappi if you prefer.
• For a spicy kick, add a pinch of red pepper flakes to the tomato sauce while simmering.
• Fresh basil can be replaced with dried basil; just use about one-third of the amount.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or extra sauce to keep the pasta moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce ahead of time?

Yes, the tomato sauce can be made a day in advance and refrigerated. Reheat gently before combining with the pasta and baking.

What if I don’t have tomato passata?

You can substitute tomato passata with canned crushed tomatoes or a good-quality marinara sauce for a similar flavor and consistency.

Pasta alla Sorrentina: An Authentic Italian Baked Pasta with Mozzarella and Basil Recipe

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Pasta alla Sorrentina is a classic Italian family dinner featuring rigatoni or penne pasta baked in a rich tomato sauce with fresh mozzarella and Parmesan cheese. This comforting dish combines a flavorful tomato passata sauce with garlic and basil, finished off with a golden, bubbly cheese topping for a warm and satisfying entree.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Entree
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 400g (14 oz) rigatoni or penne pasta

Sauce

• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 500g (17 oz) tomato passata (puree)
• Salt and black pepper, to taste
• Handful of fresh basil leaves, torn (divided)

Cheese

• 250g (9 oz) fresh mozzarella cheese, torn into pieces
• 50g (½ cup) grated Parmesan cheese

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or penne pasta and cook it 2 minutes less than the package instructions indicate to keep it slightly firm. Drain the pasta and set it aside.
2. Prepare the Sauce: Heat the extra virgin olive oil in a skillet over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, then pour in the tomato passata. Season with salt and black pepper, then let the sauce simmer gently for 10–15 minutes to develop flavor. Stir in half of the torn basil leaves during the last few minutes of simmering.
3. Combine Pasta and Sauce: Preheat your oven to 400°F (200°C). Add the cooked pasta to the sauce in the skillet, tossing carefully to coat the pasta evenly with the sauce.
4. Assemble the Dish: Transfer the sauced pasta into a baking dish. Evenly distribute the torn fresh mozzarella pieces on top, followed by the grated Parmesan cheese. Sprinkle the remaining torn basil over the top for added fragrance and color.
5. Bake the Pasta: Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese on top is bubbly and lightly golden brown.
6. Serve Hot: Remove from the oven and serve immediately, garnished with additional fresh basil if desired. Enjoy your comforting Pasta alla Sorrentina.

Notes

• Cooking the pasta slightly underdone prevents it from becoming mushy during baking.
• Use fresh mozzarella for the best melting texture and flavor.
• You can substitute tomato passata with crushed canned tomatoes if needed.
• Adjust salt and pepper to taste, especially if your cheeses are salty.
• Serve with a green salad and crusty bread for a complete Italian meal experience.

Keywords: Pasta alla Sorrentina, Italian pasta bake, baked pasta with tomato sauce, mozzarella pasta bake, classic Italian dinner