Name: Pasta alla Sorrentina: Classic Baked Italian Pasta with Tomato, Mozzarella, and Basil Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 400g (14 oz) rigatoni or penne pasta; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 500g (17 oz) tomato passata (puree); Salt and black pepper to taste; 250g (9 oz) fresh mozzarella cheese, torn into pieces; 50g (½ cup) grated Parmesan cheese; Handful of fresh basil leaves, torn and divided; Optional: crushed red pepper flakes for heat

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Introduction

Pasta alla Sorrentina is a classic Italian baked pasta dish that combines tender rigatoni or penne with a rich tomato sauce, fresh mozzarella, and fragrant basil. It’s a comforting meal perfect for family dinners, featuring gooey melted cheese and vibrant Mediterranean flavors.

In the white bowl, there are five square ravioli pieces with a light yellow color and a soft texture, each topped with small bits of black pepper and herbs. Scattered among the ravioli are several bright red cherry tomatoes with a shiny, slightly wrinkled skin, sitting in an orange-red sauce that fills the base of the bowl. Small white mozzarella balls are spread throughout the dish, some cut in halves, adding a creamy texture. Thin green basil strips are sprinkled over the ravioli and tomatoes, providing a fresh contrast. The bowl is placed on a white marbled surface with a silver fork and a white cloth napkin beside it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g (14 oz) rigatoni or penne pasta
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
500g (17 oz) tomato passata (puree)
Salt and black pepper to taste
250g (9 oz) fresh mozzarella cheese, torn into pieces
50g (½ cup) grated Parmesan cheese
Handful of fresh basil leaves, torn and divided
Optional: crushed red pepper flakes for heat

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package instructions to keep it slightly underdone. Drain the pasta and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, ensuring it does not brown.
Step 3: Pour in the tomato passata, season with salt and black pepper, and let simmer gently for 10 to 15 minutes. Stir in half of the torn basil to infuse the flavor.
Step 4: Add the drained pasta to the skillet with the tomato sauce and toss well to coat all the pasta evenly.
Step 5: Preheat your oven to 400°F (200°C). If the skillet is oven-safe, use it for baking; otherwise, transfer the pasta mixture into a baking dish. Spread the torn mozzarella and grated Parmesan evenly over the top, then sprinkle with the remaining basil leaves.
Step 6: Bake in the oven for 15 to 20 minutes until the cheese is melted, bubbly, and slightly golden on top.
Step 7: Remove from the oven and serve hot. Garnish with additional fresh basil if desired. Enjoy your comforting Italian meal!

Tips & Variations

Cooking the pasta slightly underdone before baking prevents it from becoming mushy in the oven.
Substitute fresh mozzarella with burrata for an even creamier texture.
Add a pinch of crushed red pepper flakes when sautéing garlic for a subtle heat.
If you don’t have tomato passata, use high-quality canned crushed tomatoes blended smooth as a substitute.
This dish can be assembled ahead of time and baked just before serving for convenience.

Storage

Store leftover Pasta alla Sorrentina in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the texture and melted cheese.

How to Serve

A close-up view of a white bowl filled with soft, yellowish ravioli pasta covered in a light orange sauce, topped with roasted bright red cherry tomatoes that have slightly charred spots. Scattered over the dish are small white cheese crumbles and thin strips of fresh green basil leaves, giving a fresh contrast to the warm colors. The textures show smooth pasta, juicy tomatoes, and a creamy sauce underneath, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, rigatoni or penne work best because their shapes hold the sauce well, but you can also use fusilli or ziti as alternatives.

Is it possible to make this dish gluten-free?

Absolutely. Use your favorite gluten-free pasta and follow the recipe as usual for a delicious gluten-free version.