Pasta alla Sorrentina Recipe – Easy Classic Italian Family Dinner

The first time I made Pasta alla Sorrentina, the kitchen filled with the aroma of bubbling tomato sauce, melted mozzarella, and just a whiff of fragrant basil. You know that moment when you’re starving and the oven timer counts down, but you’re almost more excited for the smell than the meal itself? That was me, pacing around, grinning like a kid waiting for pizza night. Pasta alla Sorrentina isn’t just another baked pasta – it’s a classic Italian comfort food that’s easy enough for weeknights but special enough for Sunday dinner. I stumbled on this recipe during a trip to the Amalfi Coast, and I’ve tweaked it over the years for my family’s tastes. It’s the kind of dish that brings everyone to the table (even those picky eaters who claim they don’t like “baked stuff”). Whether you’re craving cheesy goodness or just want a reliable dinner that feels a bit like a hug, Pasta alla Sorrentina is the answer. I’ve tested this recipe dozens of times, swapped out ingredients, and even tried it with gluten-free pasta – spoiler alert, still delicious. If you need a meal that’s simple, satisfying, and full of Italian charm (plus easy on the wallet), you’re in for a treat. Let’s talk about why this classic Italian family dinner is about to be your new favorite recipe!

Why You’ll Love This Pasta alla Sorrentina Recipe

I’ll be honest – when I first tried Pasta alla Sorrentina, I wasn’t expecting much beyond the usual tomato and cheese combo. But trust me, this recipe is so much more. I’ve made it for family gatherings, casual weeknights, and even potlucks, and it never disappoints.

• Quick & Easy: Ready in under 45 minutes, with minimal prep. Perfect for busy weeknights or when you need dinner fast.
• Simple Ingredients: No fancy shopping trips—just pasta, tomatoes, mozzarella, basil, and a few pantry staples.
• Perfect for Family Dinners: This dish is a hit with kids, adults, and even those who “don’t do Italian food.” It’s cozy, hearty, and always brings everyone together.
• Crowd-Pleaser: I’ve never made this for a group without someone asking for seconds (or the recipe!).
• Unbelievably Delicious: The way the mozzarella melts into the sauce and pasta is pure comfort food magic. Seriously, you’ll want to lick the plate.

What sets my Pasta alla Sorrentina apart? I blend the tomato sauce until silky smooth and layer the mozzarella just right (so you get those epic cheese pulls). Sometimes, I even add a sprinkle of Parmigiano for a little salty kick. It’s not just baked pasta—it’s the recipe that makes you pause after the first bite and think, “Wow, I made this!” This is the dinner that turns a stressful day into a cozy evening. It’s classic Italian with a twist of home-cooked love. Whether you’re impressing guests or just feeding your crew, this is the recipe to keep close.

Ingredients Needed for Pasta alla Sorrentina

This recipe uses everyday ingredients you probably already have in your pantry or fridge. Each one plays a role in building flavor, texture, and that classic Italian vibe. Let’s break it down so you know exactly what you need (and a few tips for making it work with what you’ve got).

• Pasta (400g / 14 oz rigatoni or penne) – Short, sturdy pasta works best for soaking up the sauce and supporting the cheese. I love rigatoni because it grabs the sauce in every tube.
• Tomato Passata (700g / 24 oz) – Pureed tomatoes make the sauce silky. If you can’t find passata, use crushed tomatoes or even a good-quality marinara.
• Fresh Mozzarella Cheese (250g / 9 oz, torn into bite-sized pieces) – The star of the show! Use real mozzarella for that melt and stretch. Pre-shredded won’t give you the same texture.
• Parmigiano Reggiano (40g / 1.5 oz, grated) – Adds salty, nutty flavor. Pecorino Romano works too.
• Fresh Basil Leaves (a handful, torn or chopped) – Essential for that classic aroma and flavor. I always add extra!
• Garlic (2 cloves, minced) – Gives the sauce depth. I use fresh, but garlic powder works in a pinch.
• Extra Virgin Olive Oil (2 tbsp) – For sautéing and a drizzle on top. The better the oil, the richer the final dish.
• Salt & Black Pepper (to taste) – Season each layer as you go for balanced flavor.
• Butter (1 tbsp, optional) – Adds richness to the sauce. Sometimes I skip it, but when I use it, the sauce feels extra luxurious.

Ingredient Tips:

• Swap regular pasta for gluten-free if you need.
• Use vegan cheese and skip the butter for a dairy-free version (not quite classic, but still comforting).
• If you’re out of passata, canned whole tomatoes blitzed in a blender work well.
• Fresh mozzarella is best, but low-moisture works if that’s all you have (just won’t be quite as gooey).
• In summer, add a few halved cherry tomatoes for sweetness.

I always keep De Cecco or Barilla pasta on hand—they hold up beautifully after baking. For mozzarella, Galbani or BelGioioso are my go-tos. And with basil, fresh is a must; dried just doesn’t have the same punch.

Equipment Needed

Let’s keep it simple—no fancy gadgets required for Pasta alla Sorrentina. Here’s what you’ll need:

• Large Pot – For boiling the pasta. Any stockpot will do.
• Oven-Safe Baking Dish (about 9×13 inches / 23×33 cm) – Glass, ceramic, or metal all work. I use Pyrex because it’s easy to clean.
• Medium Saucepan – For simmering the tomato sauce. Nonstick pans are fine if you don’t want to scrub.
• Wooden Spoon or Spatula – For stirring the sauce and pasta.
• Colander – To drain the pasta. A mesh strainer works if you don’t have a colander.
• Grater – For the Parmigiano. Box graters or microplanes both do the job.
• Sharp Knife and Cutting Board – For chopping basil and mozzarella.

If you don’t own a baking dish, a cast iron skillet or deep ovenproof pan can work in a pinch. I’ve baked this in a disposable aluminum tray before—perfect for parties and less cleanup. For maintenance, soak pans with warm water after baking to loosen any stuck-on cheese. Budget tip: thrift stores and yard sales are goldmines for sturdy bakeware (I got my favorite casserole dish for $2!).

Preparation Method

Ready to make your Pasta alla Sorrentina? Here’s how I do it, step-by-step. Don’t worry—if you get stuck, I’ve got troubleshooting tips along the way.

1. Preheat the oven to 400°F (200°C). Grease your baking dish with a little olive oil or butter to prevent sticking.
2. Boil the pasta: Bring a large pot of salted water to a boil. Add 400g (14 oz) rigatoni or penne and cook until just al dente (about 2 minutes less than the package suggests—usually 8-10 minutes). Drain and set aside (don’t rinse!).
   
   Tip: The pasta will finish cooking in the oven, so keep it a bit firm.
3. Make the sauce: Heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant (don’t let it brown). Pour in 700g (24 oz) tomato passata, season with salt and black pepper, and stir. Add 1 tbsp butter if using.
   
   Simmer for 8-10 minutes, stirring occasionally. The sauce should thicken slightly and smell sweet.
   
   Troubleshooting: If the sauce tastes acidic, add a pinch of sugar.
4. Combine pasta and sauce: Add drained pasta to the saucepan (or a big bowl if you prefer). Toss until every piece is coated. Fold in half of the torn mozzarella (125g / 4.5 oz) and half the grated Parmigiano (20g / 0.75 oz).
   
   Note: The cheese will melt a little from the hot pasta—yum.
5. Layer in baking dish: Pour the pasta mixture into your greased dish. Sprinkle the remaining mozzarella and Parmigiano on top. Scatter torn basil leaves over everything.
   
   Warning: Don’t overload with cheese or the top won’t crisp up—balance is key!
6. Bake: Place the dish in the oven and bake for 20-25 minutes, until the cheese is melted, bubbly, and lightly golden in spots.
   
   Look for: Bubbling edges, golden cheese, and a smell that makes your stomach rumble.
7. Rest, slice, and serve: Let the pasta rest for 5 minutes before serving (it helps the cheese set). Slice into portions and scoop onto plates.
   
   Tip: If you want extra crisp, broil for 2-3 minutes at the end—but watch closely so it doesn’t burn.

I always keep a timer handy, but trust your nose—if it smells incredible and the top’s golden, you’re good! And if your cheese doesn’t melt perfectly, don’t sweat it; it’ll still taste amazing.

Cooking Tips & Techniques

After making Pasta alla Sorrentina more times than I can count, I’ve learned a few tricks that guarantee success.

• Don’t overcook the pasta: It’s better to undercook than overcook. The oven will finish the job, and you’ll avoid mushy noodles.
• Layer cheese strategically: Mix some into the pasta for gooey bites throughout, and save the rest for the top to get that irresistible golden crust.
• Fresh basil is a must: I tried dried once—never again. Fresh adds a burst of flavor and aroma.
• Avoid watery sauce: If your tomato sauce is thin, simmer it longer. Watery sauce can ruin the texture.
• Use real mozzarella: Shredded bags are convenient, but they don’t melt or taste the same. Go for the real stuff if you can.

Common mistakes: Overcooking pasta, using too much sauce, and forgetting to season at every stage. I’ve burned the cheese a couple of times—always check after 20 minutes!

For multitasking, start boiling the pasta while you prep the sauce. Clean as you go (my secret to a stress-free dinner). I always taste the sauce before baking—it’s the little things that make a big difference. Consistency comes from not rushing and trusting your senses. If the sauce tastes amazing, the final dish will too.

Variations & Adaptations

One of the best parts about Pasta alla Sorrentina is how flexible it is. You can tweak it for dietary needs, mix up flavors, or use what you have on hand.

• Gluten-Free: Swap out the pasta for your favorite gluten-free brand. I’ve used rice-based penne with great results.
• Vegan: Use vegan mozzarella and parmesan, skip the butter, and add a splash of olive oil for richness. Still delicious, just a bit lighter.
• Seasonal: Add roasted vegetables like zucchini or eggplant in summer for extra flavor. In winter, toss in a handful of spinach or kale.
• Protein Boost: Stir in shredded rotisserie chicken or cooked sausage for a heartier meal. My kids love it with little meatballs hidden inside!
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat.

For allergens, use dairy-free cheese and butter if needed. I’ve even tried swapping out basil for fresh oregano when I ran out—surprisingly tasty. My personal favorite? A layer of thinly sliced eggplant tucked under the pasta for texture. Don’t be afraid to make this your own!

Serving & Storage Suggestions

Pasta alla Sorrentina is best served piping hot, straight from the oven. Those cheese bubbles and crispy edges are hard to beat!

• Serving: Let the dish rest for 5 minutes after baking, then scoop generous portions onto plates. Garnish with extra basil and a drizzle of olive oil if you’re feeling fancy.
• Pairings: Serve with a simple green salad, garlic bread, or even a chilled glass of white wine. Lemon water works if you want to keep it light.
• Storage: Leftovers keep in the fridge for up to 3 days. Cover tightly with foil or transfer to an airtight container.
• Freezing: You can freeze baked Pasta alla Sorrentina for up to 2 months. Slice into portions, wrap in foil, and store in freezer bags.
• Reheating: Warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual servings for 1-2 minutes. Add a splash of water if it seems dry.
• Flavor Notes: The flavors deepen after a day in the fridge, making leftovers almost better than the first night.

I often make a double batch just for the next day—and let’s face it, cold pasta straight from the fridge is underrated!

Nutritional Information & Benefits

Here’s the scoop on what you’re eating. Per serving (about 1/6th of the recipe), Pasta alla Sorrentina has roughly:

• Calories: 410
• Protein: 18g
• Carbohydrates: 55g
• Fat: 13g
• Fiber: 6g

The tomatoes deliver vitamin C and antioxidants, mozzarella offers calcium and protein, and basil brings a dose of vitamin K. This recipe is vegetarian-friendly, and with gluten-free or vegan swaps, it suits most diets. Watch out for dairy and wheat if you have allergies. Personally, I love how this dish balances carbs and protein—it’s satisfying without feeling heavy. Plus, homemade sauce means less sodium than store-bought options. Delicious and a bit nutritious!

Conclusion

So, why should you make Pasta alla Sorrentina tonight? It’s easy, comforting, and loaded with Italian flavor. It’s a recipe that’s as fun to make as it is to eat, and you can tweak it for any taste or dietary need. I love this dish because it turns a handful of simple ingredients into something truly special—every bite reminds me of family dinners and laughter around the table. Give it a try, and don’t be afraid to put your own spin on it. Let me know how your version turns out—leave a comment, share your tweaks, or tag me on social. Happy cooking, and may your kitchen always smell like melted cheese and basil!

Frequently Asked Questions

Can I make Pasta alla Sorrentina ahead of time?

Yes! You can assemble everything, cover, and refrigerate for up to 24 hours before baking. Just add 5 extra minutes to the baking time.

What type of pasta works best for this recipe?

Rigatoni and penne are my favorites—they hold the sauce well and don’t get mushy. Short pasta shapes are key!

Can I use dried basil instead of fresh?

You can, but the flavor won’t be as vibrant. Fresh basil really makes a difference here—trust me!

How do I make this gluten-free?

Just swap the regular pasta for gluten-free pasta. Everything else stays the same.

Is Pasta alla Sorrentina suitable for vegetarians?

Absolutely! There’s no meat in the classic version, just loads of cheese, tomato, and basil.

Pasta alla Sorrentina

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• Author: Sofia Garcia
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Pasta alla Sorrentina is a classic Italian baked pasta dish featuring rigatoni or penne tossed in a silky tomato sauce, layered with fresh mozzarella, Parmigiano, and basil, then baked until bubbly and golden. It’s a comforting, crowd-pleasing family dinner that’s easy enough for weeknights and special enough for Sunday gatherings.

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Ingredients

Scale 1x2x3x

• 14 oz rigatoni or penne pasta
• 24 oz tomato passata (or crushed tomatoes or marinara)
• 9 oz fresh mozzarella cheese, torn into bite-sized pieces
• 1.5 oz Parmigiano Reggiano, grated
• A handful of fresh basil leaves, torn or chopped
• 2 cloves garlic, minced
• 2 tbsp extra virgin olive oil
• Salt and black pepper, to taste
• 1 tbsp butter (optional)

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Instructions

1. Preheat the oven to 400°F (200°C). Grease a 9×13-inch baking dish with olive oil or butter.
2. Bring a large pot of salted water to a boil. Add pasta and cook until just al dente (about 8-10 minutes, 2 minutes less than package instructions). Drain and set aside.
3. Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Pour in tomato passata, season with salt and pepper, and add butter if using. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened.
5. Add drained pasta to the sauce and toss to coat. Fold in half of the mozzarella and half of the Parmigiano.
6. Pour the pasta mixture into the greased baking dish. Top with remaining mozzarella, Parmigiano, and scatter basil leaves over.
7. Bake for 20-25 minutes, until cheese is melted, bubbly, and lightly golden.
8. Let rest for 5 minutes before serving. Slice and serve. For extra crisp, broil for 2-3 minutes at the end, watching closely.

Notes

Undercook the pasta slightly as it will finish cooking in the oven. Use fresh mozzarella for best texture and flavor. If the sauce tastes acidic, add a pinch of sugar. For gluten-free, use gluten-free pasta. For vegan, use vegan cheese and skip the butter. Let the dish rest before serving for best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Cuisine: Italian

Nutrition

• Serving Size: About 1/6th of the recipe
• Calories: 410
• Sugar: 7
• Sodium: 650
• Fat: 13
• Saturated Fat: 7
• Carbohydrates: 55
• Fiber: 6
• Protein: 18

Keywords: pasta alla sorrentina, baked pasta, Italian comfort food, mozzarella, tomato sauce, family dinner, vegetarian, easy pasta recipe