Pasta alla Sorrentina: Classic Italian Baked Pasta with Mozzarella and Basil Recipe
Pasta alla Sorrentina is a classic Italian family dinner featuring rigatoni or penne pasta baked in a rich tomato sauce, layered with fresh mozzarella and Parmesan cheese, and accented with fragrant basil leaves. This comforting baked pasta dish boasts a golden, bubbly cheese topping and a perfect balance of savory flavors, making it an ideal entrée for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 400g (14 oz) rigatoni or penne pasta
Cheese
- 250g (9 oz) fresh mozzarella cheese, torn into pieces
- 50g (1/2 cup) grated Parmesan cheese
Sauce
- 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
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni or penne pasta for 2 minutes less than the package instructions indicate. Once done, drain the pasta and set it aside to prevent overcooking during baking.
- Prepare the tomato sauce: Heat the extra virgin olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned. Pour in the tomato passata, season with salt and black pepper, and let the sauce simmer gently for 10 to 15 minutes to develop a rich flavor. Stir in half of the torn fresh basil leaves towards the end of cooking.
- Preheat the oven: Set your oven to 400°F (200°C) so it reaches the correct temperature in time for baking the pasta.
- Combine pasta and sauce: Add the cooked pasta directly into the skillet with the tomato sauce and toss well to coat each piece evenly with the saucy mixture.
- Assemble the dish: Transfer the sauced pasta to a baking dish. Distribute the torn fresh mozzarella pieces evenly on top, followed by a generous sprinkling of grated Parmesan cheese. Scatter the remaining fresh basil leaves over the cheese layer.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, until the mozzarella is melted, bubbly, and starting to turn lightly golden.
- Serve: Remove the pasta from the oven and serve hot. Optionally garnish with extra fresh basil and a pinch of crushed red pepper flakes for heat if you like.
Notes
- Cooking pasta slightly under the package time prevents it from becoming mushy after baking.
- Using fresh mozzarella torn into pieces helps it melt evenly and creates wonderful pockets of creamy cheese.
- Simmering the tomato passata with garlic and basil enriches the flavor deeply before baking.
- Feel free to add crushed red pepper flakes to the sauce or as a garnish for a spicy kick.
- Leftovers can be refrigerated and reheated in the oven to maintain the cheesy texture.
Keywords: Pasta alla Sorrentina, baked pasta, Italian pasta recipe, rigatoni, penne, mozzarella, tomato sauce, classic Italian dinner
