Name: Pasta alla Sorrentina: Classic Italian Baked Pasta with Mozzarella and Basil Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Italian
Ingredients: 400g (14 oz) rigatoni or penne pasta; 250g (9 oz) fresh mozzarella cheese, torn into pieces; 50g (1/2 cup) grated Parmesan cheese; 500g (17 oz) tomato passata (puree); 2 garlic cloves, minced; 2 tablespoons extra virgin olive oil; Salt and black pepper, to taste; Handful fresh basil leaves, torn; Optional: crushed red pepper flakes for heat

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Introduction

Pasta alla Sorrentina is a comforting Italian classic that brings together tender pasta, rich tomato sauce, and gooey melted mozzarella. This simple yet flavorful dish is perfect for a family dinner and sure to satisfy everyone’s cravings.

The image shows a close-up of a pasta dish served in a white bowl on a white marbled surface. The pasta has two main layers: the large, tube-shaped rigatoni pasta, which is light yellow with a smooth texture and ridges on the outside, forming the bottom layer; and the chunky tomato sauce with pieces of cooked spinach layered on top and mixed throughout. The sauce is bright red with small bits of tomato and green spinach leaves visible, giving a colorful contrast. The pasta is sprinkled with grated cheese and black pepper, adding a textured white and black speckled look on top. The sauce has a slightly shiny, oily texture that makes the dish look fresh and tasty. Photo taken with an iphone --ar 4:5 --v 7

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 fresh basil leaves, torn
50g (1/2 cup) grated Parmesan cheese
Salt and black pepper, to taste
Optional: crushed red pepper flakes for heat

Instructions

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

Tips & Variations

For a spicy kick, sprinkle in some crushed red pepper flakes with the tomato sauce.
Use buffalo mozzarella for a creamier, richer texture.
If you prefer, substitute rigatoni or penne with another sturdy pasta like ziti or penne rigate.
Freshly grated Parmesan adds more depth than pre-grated varieties.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the mozzarella from drying out. Adding a splash of water or extra tomato sauce before reheating can help maintain moisture.

How to Serve

A close-up of wide, flat pasta pieces layered with chunks of red tomatoes and small green basil leaves scattered on top. The pasta is coated with a light orange sauce that gives it a slightly shiny and soft texture. The dish is served in a white bowl, resting on a white marbled surface. Black pepper flakes are sprinkled over the pasta, adding small dark spots across the dish, and the overall look is warm and inviting with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Pasta alla Sorrentina in advance?

Yes, you can assemble the dish ahead of time and keep it covered in the refrigerator. Bake just before serving to enjoy the melted cheese at its best.

What if I don’t have tomato passata?

You can use canned crushed tomatoes or a smooth marinara sauce as a substitute. Just make sure it’s well seasoned and not too chunky for the best texture.