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