Pasta alla Sorrentina is a baked pasta from Sorrento in Campania: short pasta in a simple tomato and basil sauce, layered with mozzarella and Parmesan, then finished in a hot oven until the cheese is melted and bubbling. It is quick to assemble and works as an easy weeknight dinner or a make-ahead dish.
Recipe at a glance
- Serves: 4
- Prep: about 15 minutes
- Cook: about 40 minutes, including the sauce and a short bake
- Best pasta: fusilli, penne, rigatoni or ziti
- Vegetarian: yes, as written
Ingredients
- 320 g short pasta such as fusilli, penne or rigatoni
- 500 g tomato passata (smooth sieved tomatoes)
- 125 to 150 g fresh mozzarella, cubed
- 60 to 70 g grated Parmigiano Reggiano or Parmesan
- 2 tablespoons extra-virgin olive oil, plus a little extra for the dish
- 2 garlic cloves, peeled
- A handful of fresh basil leaves
- Salt
- Optional: black pepper, a tablespoon of tomato paste, or a pinch of dried oregano
Method
- Make the sauce. Warm the olive oil over medium heat and cook the whole garlic cloves for about a minute, until fragrant but not browned. Add the passata, a pinch of salt and a few basil leaves. Simmer gently for 25 to 30 minutes, stirring now and then, until it thickens slightly. Remove the garlic.
- Dry the mozzarella. Cut it into small cubes and pat them with paper towels. Wet cheese is the most common reason this dish turns watery.
- Cook the pasta. Boil in well-salted water for 2 to 3 minutes less than the packet says, since it will keep cooking in the sauce and in the oven. Keep a cup of the cooking water, then drain without rinsing.
- Combine. Toss the pasta with the sauce. If it looks tight, loosen with a splash of the saved water.
- Assemble. Heat the oven to 220 °C (about 425 °F), or use a high grill. Oil a baking dish. Add half the pasta, half the mozzarella and a little Parmesan. Repeat with the rest.
- Bake. Cook for roughly 5 to 10 minutes under a hot grill, or somewhat longer in a conventional oven, until the cheese melts and gets golden patches. Watch it closely at the end.
- Finish. Rest for a few minutes, scatter fresh basil on top and serve while the cheese is still stretchy.
Quantities and times are a guide. Ovens, tomatoes and pasta brands vary, so taste the sauce before it meets the pasta, and adjust the salt then.
Notes on the main ingredients
Tomatoes
Passata gives a smooth sauce with no effort. Crushed tomatoes give more texture, and a little tomato paste cooked briefly in the oil deepens the flavour. Good tomatoes are naturally sweet, so there is usually no need for sugar.
Mozzarella
Fresh mozzarella melts into soft, creamy pools but holds a lot of water, so drain and pat it dry. Low-moisture mozzarella gives a firmer, stretchier melt and releases less liquid. Mixing mozzarella with Parmesan gives both melt and savoury depth.
Pasta shape
Short shapes with ridges or hollows, such as fusilli, penne, rigatoni and ziti, hold sauce and cheese and stay firm after baking. For help matching shapes to sauces, see our pasta pairing guide.
Common problems and fixes
- Soft, mushy pasta: it was cooked fully before baking. It really cooks three times: in the pot, in the hot sauce, and in the oven.
- Watery bottom: the sauce was too thin or the mozzarella too wet. Simmer the sauce longer and drain the cheese.
- Bitter sauce: the garlic browned. Cook it gently, and take it out before combining.
- Dry top or burned crust: too long under high heat. Pull it as soon as the cheese is golden.
- Uneven heat: an overcrowded dish. Use a dish large enough for a layer about 4 to 5 cm deep.
More on these and similar slips is in common pasta mistakes, and on why pasta water helps sauce cling, in our pasta water guide.
Variations
- Spicy: add chilli flakes to the sauce.
- Vegetable: add roasted aubergine, courgette, peppers or mushrooms, cooked separately so they do not release extra water.
- Crunchy top: sprinkle breadcrumbs over the Parmesan before baking.
- With meat: add browned Italian sausage or cooked chicken to the sauce. This moves away from the classic vegetarian version. For a creamy baked chicken dish instead, see pasta Tetrazzini.
What to serve with it
A crisp green salad with lemon and olive oil balances the richness, and roasted vegetables or garlic bread work if you want a larger meal.
Storing, freezing and reheating
- Fridge: cool, cover and refrigerate promptly. Eat within 3 to 4 days. The FDA’s safe food handling guidance covers leftovers.
- Make ahead: assemble the dish with slightly undercooked pasta, refrigerate, and bake when needed, adding a few minutes.
- Freezing: it can be frozen, although the texture of the pasta and cheese may change slightly after thawing.
- Reheating: cover with foil and warm at about 175 °C (350 °F) for 15 to 20 minutes, adding a splash of water or sauce if it looks dry. Uncover for the last few minutes to bubble the cheese. The microwave works, but it can make mozzarella rubbery.
Common questions
Is it the same as gnocchi alla Sorrentina?
The flavours are the same (tomato, mozzarella and basil), but the classic gnocchi version uses potato gnocchi instead of pasta.
Can I use shredded mozzarella?
Yes. Low-moisture mozzarella melts evenly and is less watery. Fresh mozzarella gives a softer, creamier melt.
Can I make it without an oven-safe dish?
Yes. Mix the hot pasta and sauce in the pan, scatter over the cheese, cover with a lid, and leave over low heat for 3 to 5 minutes until melted.
Can I use fresh tomatoes?
Yes, but they need longer to reduce than passata or canned tomatoes.
Why not rinse the pasta?
Rinsing washes off surface starch that helps the sauce stick.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.