If you’re searching for a cozy Italian dish that will have everyone swooning at the table, it’s time to get excited about Pasta alla Sorrentina. This classic recipe from the sun-soaked Amalfi Coast features irresistible baked pasta enveloped in a tomato-basil sauce and crown jewels of molten mozzarella—each bite creamy, tangy, and blissful. The magic of Pasta alla Sorrentina lies in its simplicity: staple ingredients, no hard-to-find products, and an assembly method that lets you relax and enjoy the process. Whether weeknight supper or special occasion, you’re about to make your new favorite comfort food!
Ingredients You’ll Need
The magic of Pasta alla Sorrentina is how just a handful of easy-to-find ingredients can create extraordinary flavor. Each plays a specific role, bringing out irresistible textures and an authentic Southern Italian flair that makes every forkful memorable.
- Pasta: Use 12 ounces of gnocchi, penne, or rigatoni—gnocchi is traditional, but any short pasta catches all that luscious sauce beautifully.
- Olive Oil: 2 tablespoons to start the sauce; a good quality olive oil deepens the flavor and brings everything together.
- Garlic: 2 cloves, minced—this is your aromatic base, infusing the sauce with Italian flair.
- Canned Crushed Tomatoes: 2 cups, providing a robust tomato flavor that’s the heart of the dish.
- Salt: 1/2 teaspoon, which enhances all other flavors and balances the acidity of the tomatoes.
- Black Pepper: 1/4 teaspoon, giving a gentle kick and depth to the sauce.
- Red Pepper Flakes (optional): 1/4 teaspoon, for a subtle heat that perks everything up—customize to your spice preference.
- Fresh Basil: 1/4 cup chopped; this brings a burst of color and the signature perfume of southern Italy.
- Fresh Mozzarella: 8 ounces, cubed—creamy, melty, and the star of Pasta alla Sorrentina.
- Parmesan Cheese: 1/4 cup grated, for a final savory flourish that browns beautifully in the oven.
How to Make Pasta alla Sorrentina
Step 1: Cook the Pasta
Begin by setting a large pot of salted water to boil. Cook the pasta of your choice according to the package instructions, aiming for a firm al dente texture. Don’t forget to save half a cup of that pasta water before draining—the starchy liquid is perfect for loosening the sauce later, helping everything cling deliciously together.
Step 2: Prepare the Tomato Sauce
While the pasta works its magic, warm the olive oil in a large skillet over medium heat. Add minced garlic, letting it sizzle for a minute just until fragrant—don’t let it brown. Now, pour in the crushed tomatoes along with salt, pepper, and red pepper flakes if you desire a gentle heat. Let the sauce simmer away for 10 to 15 minutes, stirring every once in a while, until it thickens and mellows. Right at the end, stir in your chopped basil, then remove the skillet from the heat.
Step 3: Combine Pasta and Sauce
Add the drained pasta directly to the skillet of sauce. If it seems a little thick, a splash of reserved pasta water will work wonders. Gently toss in half of the cubed mozzarella and fold everything together so that creamy pools of cheese start to melt right into the sauce. The aroma alone is enough to make you hungry!
Step 4: Assemble and Bake
Pour the pasta mixture into a baking dish, spreading it out in an even layer. Scatter the remaining mozzarella over the top, then finish with a generous shower of grated Parmesan. Bake in a 400°F oven for about 10 minutes, or pop it under the broiler for 2 to 3 minutes, until the cheese is gloriously bubbly and golden in spots. Let it sit for just a minute before serving so every cheese pull is perfect.
How to Serve Pasta alla Sorrentina
Garnishes
For the best finish, top your Pasta alla Sorrentina with a few fresh basil leaves just before serving. A little extra drizzle of olive oil or a sprinkle of flaky sea salt adds subtle touches that make the flavors sing. Don’t forget a crack of black pepper for those who love a hint of spice!
Side Dishes
This dish shines alongside a crisp green salad with lemony vinaigrette or classic Italian roasted vegetables like zucchini, eggplant, or bell peppers. Crusty bread on the side is practically essential for mopping up every last bit of cheesy tomato sauce—you’ll thank yourself later.
Creative Ways to Present
If you’re entertaining, consider baking Pasta alla Sorrentina in small individual ramekins for picture-perfect, personal servings. For a rustic touch, use a cast iron skillet, or try nesting everything in a clay baking dish to stay true to the tradition of Sorrento. Add a flourish by serving family style right from the oven, and watch it disappear in minutes!
Make Ahead and Storage
Storing Leftovers
Pasta alla Sorrentina stores beautifully! Let any leftovers cool to room temperature, then cover the baking dish tightly with foil or transfer portions to airtight containers. They’ll keep well in the refrigerator for up to three days—just reheat and enjoy that melty, cheesy goodness all over again.
Freezing
This recipe freezes better than you’d expect. For best results, assemble the dish up to the baking step, cover tightly, and freeze. When you’re ready to enjoy it, thaw overnight in the fridge and bake fresh. You can also freeze fully baked portions, though the mozzarella may lose a bit of its signature texture upon reheating.
Reheating
To reheat, cover the Pasta alla Sorrentina with foil and place in a 350°F oven until warmed through (about 20 minutes). For smaller portions, a couple of minutes in the microwave does the job—just pause to stir so everything heats evenly and the cheese melts without burning.
FAQs
Can I use gluten-free pasta?
Absolutely! Choose your favorite gluten-free short pasta. Just be sure not to overcook it so it holds up well during baking and mixing with the sauce.
What’s the best mozzarella for Pasta alla Sorrentina?
Fresh mozzarella is the star here—it melts into gooey perfection. If you can, use a high-quality ball of mozzarella, cut into cubes. In a pinch, low-moisture mozzarella works, but the texture and flavor won’t be quite as dreamy.
Can I add meat to this recipe?
While classic Pasta alla Sorrentina is vegetarian, feel free to add cooked Italian sausage, shredded chicken, or even sautéed pancetta if you want to up the protein and richness. Just stir it in with the pasta before baking.
How do I make this more flavorful?
The beauty of this dish is its simplicity, but if you want to deepen the flavors, slow-simmer your tomato sauce with a sprig of basil or a Parmesan rind. Try adding a splash of red wine to the sauce—just allow time for it to simmer and mellow out.
Is there a make-ahead option?
Pasta alla Sorrentina is wonderful for making ahead. Assemble everything except the final bake, cover, and keep in the fridge for a day or two. Bake as directed when you’re ready to serve for that fresh-from-the-oven magic.
Final Thoughts
Pasta alla Sorrentina is comfort and celebration all in one dish—a taste of southern Italy’s heart and soul, straight from your oven. If you’re looking for a recipe that’s simple, impressive, and deeply satisfying, try it soon. Your table (and your heart) will be all the warmer for it!
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Pasta alla Sorrentina Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful Italian dish, Pasta alla Sorrentina features tender pasta coated in a rich tomato sauce, topped with gooey melted mozzarella and Parmesan cheese. This baked pasta is a satisfying main course perfect for a cozy dinner.
Ingredients
Pasta:
- 12 ounces short pasta (such as gnocchi, penne, or rigatoni)
Sauce:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil leaves, chopped
Cheese:
- 8 ounces fresh mozzarella, cubed
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water.
- Make the Sauce: Sauté garlic in olive oil, add tomatoes, salt, pepper, and simmer. Stir in basil.
- Combine: Toss drained pasta with sauce, mozzarella, and reserved water. Transfer to a baking dish.
- Bake: Top with remaining mozzarella and Parmesan. Broil or bake until cheese is bubbly and golden.
- Serve: Garnish with basil and enjoy!
Notes
- Gnocchi is traditional, but any short pasta works.
- Use homemade marinara for a richer flavor.
- You can prep ahead and bake when ready.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 450
- Sugar: 6g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
