The first time I pulled a bubbling dish of Pasta alla Sorrentina from my oven, the aroma—fresh basil, sweet tomatoes, and gooey mozzarella—was pure magic. There’s something about this classic Italian pasta that just feels like a warm hug from Nonna herself, even if you’ve never been to Sorrento. Honestly, Pasta alla Sorrentina is my go-to recipe whenever I crave something cozy, cheesy, and simple, but with an unmistakable Italian flair.
I stumbled upon this recipe on a rainy afternoon while daydreaming about the Amalfi Coast (who hasn’t, right?). After tasting it at a tiny trattoria in Naples, I became obsessed with recreating that authentic, sun-kissed flavor at home. Over the years, I’ve tweaked, tested, and taste-tested (for science!) dozens of times, and now I’m sharing my ultimate Pasta alla Sorrentina recipe with you.
Here’s why it’s worth every bite: it’s hearty enough for hungry families, quick enough for weeknights, and—let’s be real—cheesy enough to make even the pickiest eaters swoon. If you’re looking for a classic Italian dinner that’s easy, comforting, and truly satisfying, this one’s for you. Pasta alla Sorrentina isn’t just a dish; it’s a little taste of Italy, straight from my kitchen to yours.
Why You’ll Love This Recipe
After years of cooking Italian classics (and more than a few pasta fails), I can confidently say this Pasta alla Sorrentina recipe is a keeper. It’s become a staple in my house for so many reasons—let me break it down for you:
- Quick & Easy: From stovetop to oven to table in under 45 minutes. Perfect for busy nights or when you need comfort food fast.
- Simple Ingredients: Nothing fancy here! If you’ve got pasta, tomatoes, mozzarella, and basil, you’re pretty much set.
- Perfect for Any Occasion: Whether it’s a lazy Sunday lunch, a cozy weeknight dinner, or a casual dinner party, this dish fits right in.
- Crowd-Pleaser: I’ve watched picky kids and skeptical adults both go back for seconds. It’s the kind of meal everyone can agree on.
- Unbelievably Delicious: We’re talking perfectly al dente pasta, a silky tomato sauce, and oozy, golden mozzarella. Pure comfort, Italian-style.
But here’s what sets my Pasta alla Sorrentina recipe apart: I use a quick homemade tomato sauce with plenty of garlic, and I layer the mozzarella for maximum melty goodness. Plus, I always finish it under the broiler for that irresistible bubbly top—because honestly, isn’t that everyone’s favorite part?
This isn’t just another pasta bake. It’s a celebration of classic Italian flavors, made simple for home cooks. It’s what I reach for when I want to impress friends (without sweating it) or turn an ordinary meal into something special. If you love classic comfort food but want it with a fresh, vibrant twist, you’re in the right place.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, cheesy texture—without a shopping list as long as your arm. Here’s what you’ll need for the ultimate Pasta alla Sorrentina:
- Pasta: 12 oz (340g) dried short pasta (like penne, rigatoni, or gnocchi sardi). I usually reach for penne rigate for those perfect sauce-catching ridges.
- Tomato Sauce: 2 cups (480ml) passata or crushed tomatoes. Use San Marzano if you can—they’re worth it for that sweet, rich flavor.
- Extra Virgin Olive Oil: 2 tbsp (30ml). Go for the good stuff—it really shines here.
- Fresh Garlic: 2 cloves, minced. Adds a beautiful depth to the sauce.
- Fresh Mozzarella: 8 oz (225g), torn or sliced. I love using ball mozzarella for meltiness, but pre-shredded will work in a pinch.
- Parmesan Cheese: 1/2 cup (50g), grated. Adds that nutty, salty note you crave.
- Fresh Basil: Big handful, torn. If it’s not summer and your basil is looking sad, swap for a spoonful of pesto.
- Salt & Pepper: To taste. I like sea salt and freshly ground black pepper for the best flavor.
- Red Pepper Flakes (optional): For a gentle kick—totally up to you!
Ingredient Tips:
- If you can’t find fresh mozzarella, low-moisture works, but you’ll get the best gooey pull from the real deal.
- Substitute gluten-free pasta if needed—Barilla or Jovial brand holds up well in bakes.
- No passata? Use canned crushed tomatoes, but give them a quick blitz with an immersion blender for a smooth finish.
- Want to make it extra rich? Add a splash of cream or a few tablespoons of ricotta to the sauce (I’ve done this on cold nights—total game-changer).
- For a vegan version, swap in your favorite plant-based mozzarella and skip the Parmesan or use nutritional yeast.
Honestly, the best part about Pasta alla Sorrentina is how forgiving it is. Just don’t skimp on the cheese or the fresh basil—those are non-negotiable in my book.
Equipment Needed
You really don’t need a lot of fancy equipment for Pasta alla Sorrentina—just solid basics you probably already have in your kitchen:
- Large Pot: For boiling the pasta. I use a 6-quart stockpot, but any big pot will do.
- Large Oven-Safe Skillet or Baking Dish: A 10-12 inch cast iron skillet is my favorite for even browning, but a ceramic or glass casserole dish (2-3 quart) works just as well.
- Wooden Spoon or Spatula: For stirring your sauce and mixing everything together.
- Colander: For draining the pasta—don’t forget to save a bit of that pasta water!
- Box Grater: For grating that Parmesan cheese fresh (worth the extra minute, trust me).
- Oven Mitts: The skillet or dish gets hot, so keep those handy.
If you don’t have a cast iron pan, no worries—any oven-safe dish is fine. In a pinch, I’ve even used a cake pan. Pro tip: grease your baking dish lightly to avoid sticking and make cleanup easier. And, if you’re tight on space or budget, secondhand kitchen shops are gold mines for sturdy basics.
Preparation Method
- Preheat & Prep: Preheat your oven to 400°F (200°C). Set an oven rack in the middle position. If you want a super-golden top, plan to use the broiler for the last few minutes.
- Boil the Pasta: Bring a large pot of salted water (about 4 quarts/3.8 liters) to a boil. Add 12 oz (340g) pasta and cook until just barely al dente, 1-2 minutes less than package instructions (usually 8-9 minutes for penne). Reserve ½ cup (120ml) pasta water, then drain.
- Make the Tomato Sauce: While the pasta cooks, heat 2 tbsp (30ml) olive oil in your oven-safe skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds, just until fragrant—don’t let it brown! Pour in 2 cups (480ml) passata or crushed tomatoes, bring to a simmer, and season with salt, pepper, and a pinch of red pepper flakes if using. Let simmer until thickened, about 8-10 minutes.
- Combine Pasta & Sauce: Add drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce feels too thick. Taste and adjust seasoning.
- Add Cheese & Basil: Scatter half the torn mozzarella (4 oz/115g) and half the basil over the pasta. Stir gently to mix. Top with the remaining mozzarella and all the grated Parmesan (1/2 cup/50g). Finish with another handful of basil for color.
- Bake: Transfer skillet (or pour into your greased baking dish) to the oven. Bake uncovered for 15-18 minutes, until the cheese is melted and golden in spots.
- Broil for Perfection: (Optional) Turn on the broiler for 1-2 minutes until the cheese bubbles and browns. Watch closely—the difference between perfect and burnt is about 30 seconds!
- Rest & Serve: Let the pasta sit for 5 minutes before serving. This helps everything set up and avoids molten cheese burns (ask me how I know…). Serve hot, garnished with more fresh basil and extra Parmesan.
Notes:
- If your sauce looks watery after baking, let it rest uncovered for a few minutes. It thickens as it cools.
- If you forgot to save pasta water (I do it all the time), use a splash of hot tap water or skip it—the sauce will still be great.
- For extra flavor, rub the baking dish with a cut garlic clove before adding the pasta.
Cooking Tips & Techniques
After dozens of batches, I’ve picked up a few tricks for Pasta alla Sorrentina that really make a difference:
- Don’t Overcook the Pasta: Start tasting your pasta a minute before the box says it’ll be ready. Remember, it’ll finish cooking in the oven.
- Use Quality Cheese: Real mozzarella—not the pre-shredded kind—melts gorgeously and gives you those classic cheese pulls. If you’re feeling splurgy, buffalo mozzarella is out of this world.
- Layering is Key: Stirring some mozzarella into the pasta (not just sprinkling it on top) helps every bite get that cheesy magic.
- Watch the Broiler: I once stepped away for “just a second” and came back to a charred top—never again! Broil with the oven door slightly ajar and eyes glued to the cheese.
- Don’t Skimp on Basil: Add plenty while baking, but save some fresh for serving. It lifts the whole dish with a pop of color and flavor.
- Troubleshooting Watery Sauce: If your tomatoes are extra juicy, just simmer a minute or two longer on the stove before adding pasta. A thicker sauce means a better bake.
- Make-Ahead Tip: Assemble the pasta and sauce, but wait to add the cheese until you’re ready to bake. Store tightly covered in the fridge for up to 24 hours—perfect for prepping ahead for guests.
Honestly, it took me a few tries to get that perfect, just-baked texture. Don’t stress if it’s not restaurant-perfect the first time—your kitchen, your rules, right?
Variations & Adaptations
One of the best things about Pasta alla Sorrentina? It’s endlessly adaptable. Here are a few of my favorite ways to mix things up:
- Gluten-Free: Swap in your favorite gluten-free pasta (I love Jovial brand’s brown rice penne). Just be gentle when mixing—it can break more easily.
- Low-Carb: Skip the pasta and use roasted zucchini rounds or eggplant slices for a veggie-forward Sorrentina bake. It’s lighter but still super satisfying.
- Protein Boost: Add cooked, shredded chicken or Italian sausage before baking. I’ve done this for hearty weeknight meals, and it’s always a hit.
- Vegan Version: Use plant-based mozzarella and Parmesan, and make sure your pasta is egg-free. A spoonful of nutritional yeast in the sauce adds cheesiness.
- Spicy Sorrentina: Add extra red pepper flakes or a pinch of Calabrian chili paste to the sauce for an extra kick. I do this when I want to wake up my taste buds!
I once made this with leftover roasted veggies (eggplant, bell peppers, even a handful of spinach) and it turned out so good, my family asked for it again the next week. Don’t be afraid to experiment—this dish is as flexible as your pantry.
Serving & Storage Suggestions
Pasta alla Sorrentina is best served piping hot, straight from the oven, with that golden cheese still bubbling (honestly, it’s hard to wait!). I love to bring the skillet right to the table for a rustic, family-style vibe. Garnish with lots of fresh basil and a big sprinkle of Parmesan.
Pair it with a crisp green salad, maybe some roasted vegetables or a loaf of crusty Italian bread to mop up the sauce. For drinks, a glass of dry white wine or sparkling lemonade is a great match.
For leftovers (if you’re lucky enough to have any!), let the pasta cool completely, then store in an airtight container in the fridge for up to 3 days. To reheat, cover and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until hot. The flavors deepen as it sits, making this almost better the next day.
If you want to freeze, assemble up to the point before baking and freeze tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake as directed, adding an extra 10-15 minutes to the bake time.
Nutritional Information & Benefits
One serving of Pasta alla Sorrentina (about 1/6 of the recipe) contains approximately:
- Calories: 420
- Protein: 18g
- Carbohydrates: 54g
- Fat: 14g
- Sugar: 7g
- Fiber: 3g
This dish is rich in calcium from the mozzarella and Parmesan, and the tomato sauce provides a healthy dose of vitamin C and lycopene. If you swap in whole wheat pasta or add extra veggies, you’ll bump up the fiber and nutrients even more. It can be made gluten-free or vegetarian with simple tweaks. Note: Contains dairy and gluten unless you use substitutions.
As someone who tries to balance comfort food with wholesome choices, I love that this dish is satisfying but not heavy—perfect for an occasional treat or a family-friendly meal that still feels nourishing.
Conclusion
Pasta alla Sorrentina is the kind of recipe that truly delivers: simple ingredients, bold flavors, and that irresistible cheesy finish. If you’re craving a taste of Italy without the plane ticket, this classic is your answer. Whether you’re feeding a crowd, meal-prepping for the week, or looking for a fast, comforting dinner, this dish is pure Italian joy (with zero stress).
Honestly, it’s one of my favorite meals—easy to make, easy to love, and endlessly customizable. Give it your own twist, play with the ingredients, and make it a new family tradition. I’d love to hear how it turns out for you, so drop a comment, share your photos, or tell me about your favorite variation below!
Now, go grab that pasta and enjoy a little Sorrento sunshine at your own table. Buon appetito!
Frequently Asked Questions
Can I use a different type of pasta for Pasta alla Sorrentina?
Yes! Penne, rigatoni, ziti, or even fusilli work well. Just pick a short, sturdy shape that holds sauce and cheese nicely.
Is Pasta alla Sorrentina vegetarian?
Yes, as written, it’s vegetarian. Just check your Parmesan—traditional versions use animal rennet, so opt for a vegetarian-friendly brand if needed.
Can I make this recipe ahead of time?
Absolutely. Assemble the pasta and sauce up to 24 hours in advance, cover, and refrigerate. Add the cheese just before baking for best results.
How do I prevent the dish from becoming watery?
Simmer your sauce until thick before combining with the pasta, and let the finished dish rest for a few minutes after baking to help it set.
What’s the best way to reheat leftovers?
Reheat covered in the oven at 350°F (175°C) until hot, or microwave individual portions. Add a splash of water if needed to loosen the sauce.
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Pasta alla Sorrentina
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Pasta alla Sorrentina is a classic Italian baked pasta dish featuring al dente pasta tossed in a rich tomato sauce, layered with gooey mozzarella, fresh basil, and Parmesan, then baked until bubbly and golden. It’s a cozy, crowd-pleasing meal that’s quick enough for weeknights and special enough for guests.
Ingredients
- 12 oz dried short pasta (penne, rigatoni, or gnocchi sardi)
- 2 cups passata or crushed tomatoes (preferably San Marzano)
- 2 tbsp extra virgin olive oil
- 2 cloves fresh garlic, minced
- 8 oz fresh mozzarella, torn or sliced
- 1/2 cup grated Parmesan cheese
- 1 big handful fresh basil, torn
- Salt and pepper, to taste
- Red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Set an oven rack in the middle position. If desired, plan to use the broiler for the last few minutes for a golden top.
- Bring a large pot of salted water to a boil. Add the pasta and cook until just barely al dente, 1-2 minutes less than package instructions (usually 8-9 minutes for penne). Reserve 1/2 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in an oven-safe skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, not browned. Pour in passata or crushed tomatoes, bring to a simmer, and season with salt, pepper, and red pepper flakes if using. Simmer until thickened, about 8-10 minutes.
- Add drained pasta to the skillet with the sauce. Toss to coat, adding a splash of reserved pasta water if the sauce is too thick. Taste and adjust seasoning.
- Scatter half the mozzarella and half the basil over the pasta. Stir gently to mix. Top with remaining mozzarella and all the grated Parmesan. Finish with another handful of basil.
- Transfer skillet (or pour into a greased baking dish) to the oven. Bake uncovered for 15-18 minutes, until the cheese is melted and golden in spots.
- Optional: Broil for 1-2 minutes until the cheese bubbles and browns. Watch closely to avoid burning.
- Let the pasta sit for 5 minutes before serving. Serve hot, garnished with more fresh basil and extra Parmesan.
Notes
If your sauce looks watery after baking, let it rest uncovered for a few minutes to thicken. For extra flavor, rub the baking dish with a cut garlic clove before adding the pasta. Use real mozzarella for the best melt and cheese pull. For a gluten-free version, substitute gluten-free pasta. For a vegan version, use plant-based mozzarella and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/6 of the recipe
- Calories: 420
- Sugar: 7
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 54
- Fiber: 3
- Protein: 18
Keywords: Pasta alla Sorrentina, Italian baked pasta, mozzarella, tomato sauce, vegetarian pasta, easy Italian dinner, comfort food, weeknight dinner, classic Italian recipe
