Pasta alla Sorrentina Recipe – Easy Classic Italian Comfort Dinner

The first time I tasted Pasta alla Sorrentina, I was standing barefoot in my aunt’s kitchen in Sorrento, right as the sun dipped behind lemon trees. The aroma—ripe tomatoes simmering with garlic, bubbling mozzarella, and basil—was enough to make me forget every pasta dish I’d ever known. There’s something about this classic Italian comfort food that hits a nostalgic note for me. Maybe it’s the way the cheese stretches with every forkful or the tang from the tomato sauce that makes you pause and appreciate the simple things.

Honestly, Pasta alla Sorrentina is the kind of recipe that makes you feel at home, whether you’re sitting at a rustic wooden table in Italy or at your own kitchen counter. It’s my go-to when I want to impress guests but keep things cozy, or when I’m craving a soul-hugging dinner after a long week. I’ve tweaked this recipe over a dozen times, testing everything from the mozzarella’s moisture content to the best pasta shape for capturing that luscious sauce.

This Pasta alla Sorrentina recipe is worth making for so many reasons. It’s loaded with flavor (thanks to San Marzano tomatoes and creamy mozzarella), quick enough for a weeknight, and—let’s be real—it’s downright comforting. Whether you’re a pasta newbie or a seasoned cook, you’ll find yourself coming back to this dish. Perfect for busy families, picky eaters, or anyone looking for a dinner that feels like a warm hug. Trust me, once you try this, it’ll be a staple in your dinner rotation.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 35 minutes, making it perfect for hectic weeknights or last-minute cravings.
• Simple Ingredients: No need for fancy grocery runs—you probably have most of these in your kitchen already!
• Perfect for Any Occasion: Equally at home for casual dinners, Sunday family gatherings, or a cozy date night in.
• Crowd-Pleaser: Gets rave reviews from kids, adults, and even the pickiest eaters in my house.
• Unbelievably Delicious: That combination of melty mozzarella, tangy tomato sauce, and fresh basil is basically comfort food at its best.

What sets this Pasta alla Sorrentina recipe apart? Well, I use low-moisture mozzarella for that gooey stretch without watering down the sauce, and I always pick bronze-cut pasta for its ability to grab every bit of flavor. Blending the sauce just a little creates a silky texture—no chunky bits that distract from the creamy cheese. I’ve tried shortcuts, but nothing beats the classic method for flavor and satisfaction.

Let’s face it, most pasta recipes are good, but this one’s special. It’s the dish you crave when you want warmth and nostalgia, but also something you can whip up on a Tuesday after soccer practice. It’s comfort food reimagined: healthy, fast, but still dripping with that old-school Italian charm. Whenever I serve Pasta alla Sorrentina, the table always goes quiet after the first bite—everyone’s too busy savoring.

Ingredients Needed

This Pasta alla Sorrentina recipe brings together wholesome ingredients that create bold flavor and a super-satisfying texture. Nothing fancy, just simple things that add up to something amazing. Here’s what you’ll need:

• For the Pasta:
  • 400g (14 oz) dried pasta (tubular shapes like rigatoni or penne work best)
  • Salt for boiling water (about 1 tablespoon)
• For the Sauce:
  • 2 tablespoons extra virgin olive oil (adds richness and flavor)
  • 2 garlic cloves, finely chopped (for savory depth)
  • 800g (28 oz) canned whole peeled tomatoes, ideally San Marzano (for authentic Italian flavor)
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar (optional, helps balance tomato acidity)
• For Assembly:
  • 250g (9 oz) low-moisture mozzarella, diced or torn (for that stretchy, gooey topping)
  • 50g (1.75 oz) Parmigiano Reggiano, grated (adds a savory kick)
  • Fresh basil leaves (about 1/2 cup, torn or whole)

Ingredient Notes & Swaps:

• If you’re gluten-free, swap the regular pasta for your favorite gluten-free brand. I like Jovial brown rice pasta for texture.
• San Marzano tomatoes are ideal, but if you can’t find them, use a high-quality Italian plum tomato—just make sure they’re peeled.
• Fresh mozzarella is delicious, but low-moisture works better for baking (less water, more stretch). If you must use fresh, pat it dry first.
• Parmigiano Reggiano is classic, but Grana Padano or Pecorino Romano are great substitutes.
• For a dairy-free option, use vegan mozzarella and parmesan—Violife is my go-to.
• Want more herbs? Toss in a sprig of thyme or oregano with the sauce.

Every ingredient has its place, but honestly, this recipe is forgiving. I’ve made it with random pasta shapes, swapped cheeses, and even tossed in roasted vegetables. It always turns out comforting and totally crave-worthy.

Equipment Needed

You don’t need a fancy Italian kitchen to whip up Pasta alla Sorrentina. Here’s what I use:

• Large pot: For boiling pasta. Any heavy-bottomed pot will do.
• Large skillet or saucepan: For simmering the tomato sauce. I prefer stainless steel or cast iron for even heat.
• Oven-safe baking dish (2-3 quart): For assembling and finishing the pasta. Glass or ceramic works best, but you can use metal in a pinch.
• Colander: To drain the pasta (nothing fancy, just sturdy).
• Wooden spoon or spatula: For stirring sauce and pasta together.
• Cheese grater: For fresh Parmigiano Reggiano (microplane or box grater).
• Knife and cutting board: For chopping garlic, cheese, and basil.

If you don’t have an oven-safe dish, use a deep skillet that can go in the oven. I’ve baked this recipe in everything from old Pyrex to metal roasting pans—just watch your cooking times, as metal heats up faster. For maintenance, I always soak my baking dish right away to avoid stuck-on cheese. On a budget? Dollar-store graters work just fine (trust me, I’ve broken a few fancy ones myself).

Preparation Method

1. Preheat Oven: Set your oven to 200°C (400°F). This helps the cheese melt and brown evenly later.
2. Cook Pasta: Bring a large pot of salted water to a boil. Add 400g pasta and cook until just shy of al dente (about 2 minutes less than package instructions). For rigatoni, that’s usually 9-10 minutes. Reserve 1/2 cup (120ml) pasta water, then drain.
3. Make Tomato Sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add chopped garlic, sauté for 30 seconds (don’t let it brown). Pour in canned tomatoes, crush gently with a spoon, then add salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally. The sauce should thicken and smell sweetly savory.
4. Blend (Optional): For extra smooth sauce, use an immersion blender and pulse a few times—don’t overdo it; a little texture is nice. If you love chunky sauce, skip this step.
5. Toss Pasta with Sauce: Add drained pasta to skillet with sauce. Toss gently to coat, adding a splash of reserved pasta water if it looks dry. Stir in half the basil leaves.
6. Layer in Baking Dish: Spread half of the sauced pasta in your baking dish. Sprinkle with half the mozzarella and half the Parmigiano Reggiano. Add remaining pasta, then top with the rest of the cheese.
7. Bake: Transfer dish to oven and bake for 15-20 minutes, or until cheese is bubbling and golden brown in spots. Watch closely—every oven is a little different. If you like extra browning, switch to broil for the last 2 minutes.
8. Finish & Serve: Remove from oven and let rest for 5 minutes (the cheese sets up—don’t skip this, or you’ll have a lava flow). Garnish with remaining basil leaves.

Notes & Troubleshooting:

• If the sauce seems watery, simmer it 5 minutes longer before mixing with pasta.
• Cheese not browning? Move the dish closer to the oven’s top element for a minute.
• Pasta overcooked? Always cook it a little less than you think—baking finishes it off.
• If your cheese is pooling instead of melting, try slicing it more thinly next time.

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I always tuck a little basil under the cheese before baking; it infuses the whole dish with that fresh, peppery aroma you only get from real basil.

Cooking Tips & Techniques

Over years of making Pasta alla Sorrentina, I’ve learned a few tricks (mostly from my own mishaps). Here’s what works best:

• Use less pasta water than you think: Adding too much can make the sauce watery, so just a splash is enough.
• Don’t overbake: If the cheese bubbles for too long, it gets rubbery. Keep a close eye and pull it out once golden spots appear.
• Layer cheeses strategically: Putting some mozzarella in the middle creates creamy pockets throughout—not just a crust on top.
• Choose the right pasta shape: Tubular shapes like rigatoni hold sauce and cheese; spaghetti just isn’t the same.
• Fresh basil goes on last: Baking basil dulls its flavor, so I always add a few leaves after baking for that pop of color and taste.

I’ve messed up by using watery mozzarella (the sauce became soup), and once I baked too long—the cheese turned hard as a rock. Now, I use low-moisture mozzarella and set a timer. For multitasking, I start boiling pasta while the sauce simmers, and grate cheese while everything cooks. These little time-savers really help when you’re juggling dinner and homework (or just trying not to burn the garlic!).

Consistency is key: taste the sauce before mixing, and don’t rush the resting time after baking. That’s when everything comes together. And hey, even if it’s not perfect, melty pasta is always delicious.

Variations & Adaptations

Pasta alla Sorrentina is wonderfully adaptable. Here are a few ways you can switch things up:

• Vegetarian Twist: Add roasted eggplant or zucchini to the sauce before baking—it’s a great way to use up summer veggies.
• Gluten-Free Version: Swap in your favorite GF pasta. Chickpea pasta works well and adds extra protein.
• Extra Protein: Stir in cooked shredded chicken or Italian sausage before baking. My teenagers love this hearty version.
• Cheese Swap: Try smoked mozzarella for a deeper, more complex flavor. I did this once for a backyard dinner, and people went wild for it.
• Herb Boost: Mix a handful of chopped parsley or oregano into the sauce for a fresh twist.
• Dairy-Free Option: Use vegan cheese alternatives—Violife mozzarella and parmesan melt beautifully.

I’ve also made this with a splash of chili flakes for heat, and once swapped out basil for arugula when I ran out. Don’t be afraid to experiment—it’s a forgiving dish. Just remember, the basics (good tomato sauce, mozzarella, and pasta) are what make it classic.

Serving & Storage Suggestions

Pasta alla Sorrentina is best served piping hot, straight from the oven. I like to present it in the baking dish, sprinkled with fresh basil and a drizzle of olive oil for a little extra shine. Pair it with a tangy arugula salad, crusty bread, and a glass of Chianti—or sparkling water with lemon for the kids.

Storage: Leftovers keep well in the fridge for up to 3 days. Store in an airtight container (or just cover the baking dish tightly with foil). To reheat, pop single portions in the microwave for 90 seconds, or reheat the whole dish in a 180°C (350°F) oven for about 10 minutes—cover with foil to prevent drying out.

Freezing: You can freeze baked Pasta alla Sorrentina for up to 2 months. Wrap tightly and thaw overnight in the fridge before reheating. The flavors actually deepen with time, so leftovers might taste even better the next day!

One last tip: The cheese will firm up a bit as it cools, but the sauce stays luscious. Sometimes I add a splash of hot water before reheating to revive that creamy texture. It’s a game-changer for busy weeknights.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each serving (based on 6 servings):

• Calories: ~525
• Protein: 22g
• Fat: 18g
• Carbs: 62g
• Fiber: 6g

This recipe packs a solid protein punch from mozzarella and parmesan, plus antioxidants and vitamin C from tomatoes. Pasta alla Sorrentina is naturally vegetarian, and it’s easy to make gluten-free or dairy-free. Just watch out for dairy if you’re sensitive, and always check pasta labels for allergens.

I love how this recipe fits into a balanced meal—pair it with salad for extra greens, and you’ve got a dinner that’s satisfying but not heavy. Honestly, it’s comfort food you can feel good about.

Conclusion

Pasta alla Sorrentina delivers everything you want in a classic Italian comfort dinner—melty cheese, tangy tomato sauce, and that unbeatable cozy vibe. It’s simple, deeply flavorful, and adaptable to any taste or dietary need. I love sharing this recipe because it reminds me of family, laughter, and long dinners where everyone leaves happy.

Go ahead and make this your own—swap cheeses, toss in veggies, play with herbs. That’s the beauty of Italian cooking! If you try my Pasta alla Sorrentina recipe, drop a comment below or share your twist on social media. I’m always curious to hear how you make it yours.

So next time you’re craving something comforting and easy, give this recipe a whirl. You’ll be glad you did (and your tastebuds will thank you!). Buon appetito!

Frequently Asked Questions

What is Pasta alla Sorrentina?

Pasta alla Sorrentina is a classic Italian baked pasta from Sorrento, made with tubular pasta, tomato sauce, mozzarella, parmesan, and basil. It’s known for its gooey cheese and rich, comforting flavor.

Can I make Pasta alla Sorrentina ahead of time?

Yes! Assemble the pasta and sauce in your baking dish, cover, and refrigerate for up to 24 hours before baking. Just add 5 extra minutes to the baking time if starting from cold.

What type of pasta is best for Pasta alla Sorrentina?

Rigatoni and penne are ideal because they hold sauce and cheese. You can use other short tubular shapes, but avoid spaghetti or thin noodles—they don’t grab the sauce as well.

Can I freeze Pasta alla Sorrentina?

Absolutely. Bake, cool, and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating in the oven.

Is this recipe suitable for vegetarians or gluten-free diets?

Yes, Pasta alla Sorrentina is naturally vegetarian. For gluten-free, use your favorite GF pasta. For dairy-free, use vegan mozzarella and parmesan.

Pasta alla Sorrentina

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• Author: Olivia Grace
• Total Time: 35 minutes
• Yield: 6 servings 1x

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Description

Pasta alla Sorrentina is a classic Italian comfort dish featuring tubular pasta baked with a rich tomato sauce, gooey mozzarella, parmesan, and fresh basil. It’s quick, deeply flavorful, and perfect for cozy family dinners or entertaining guests.

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Ingredients

Scale 1x2x3x

• 14 oz dried pasta (rigatoni or penne recommended)
• 1 tablespoon salt (for boiling water)
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 28 oz canned whole peeled tomatoes (preferably San Marzano)
• 1 teaspoon salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sugar (optional)
• 9 oz low-moisture mozzarella, diced or torn
• 1.75 oz Parmigiano Reggiano, grated
• 1/2 cup fresh basil leaves, torn or whole

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Instructions

1. Preheat oven to 400°F (200°C).
2. Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 2 minutes less than package instructions). Reserve 1/2 cup pasta water, then drain.
3. Heat olive oil in a large skillet over medium heat. Add chopped garlic and sauté for 30 seconds (do not brown).
4. Add canned tomatoes, crush gently with a spoon, then add salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
5. Optional: Use an immersion blender to pulse the sauce a few times for a smoother texture.
6. Add drained pasta to the skillet with sauce. Toss gently to coat, adding a splash of reserved pasta water if needed. Stir in half the basil leaves.
7. Spread half of the sauced pasta in an oven-safe baking dish. Sprinkle with half the mozzarella and half the Parmigiano Reggiano. Add remaining pasta, then top with the rest of the cheese.
8. Bake for 15-20 minutes, or until cheese is bubbling and golden brown in spots. For extra browning, broil for the last 2 minutes.
9. Remove from oven and let rest for 5 minutes. Garnish with remaining basil leaves before serving.

Notes

Use low-moisture mozzarella for best texture. If sauce is watery, simmer longer before mixing with pasta. Layer cheeses for creamy pockets. Add basil after baking for fresh flavor. For gluten-free or dairy-free, substitute pasta and cheese as needed. Leftovers keep well and can be frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: 1/6 of recipe (about 1.5 cups)
• Calories: 525
• Sugar: 8
• Sodium: 900
• Fat: 18
• Saturated Fat: 8
• Carbohydrates: 62
• Fiber: 6
• Protein: 22

Keywords: Pasta alla Sorrentina, Italian baked pasta, comfort food, mozzarella, tomato sauce, vegetarian, easy dinner, weeknight meal, classic Italian recipe