Description
Pasta alla Sorrentina is a cheesy, cozy, and comforting Southern Italian baked pasta dish made with penne, tomato sauce, mozzarella, and basil. It’s an easy, family-friendly dinner perfect for weeknights or Sunday gatherings.
Ingredients
Scale
- 350g (about 12 oz) penne pasta
- 500g (about 2 cups) tomato passata or crushed tomatoes
- 250g (about 9 oz) fresh mozzarella, cubed
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 small bunch fresh basil
- Salt and pepper, to taste
- Grated Parmesan cheese (optional, for topping)
Instructions
- Boil Pasta: Cook penne in salted water until al dente. Drain and set aside.
- Make Sauce: In a saucepan, heat olive oil and sauté garlic for 1 minute. Add tomato passata, season with salt and pepper, and simmer for 10–15 minutes. Add fresh basil at the end.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Mix: In a large bowl, toss pasta with tomato sauce.
- Layer: In an oven-safe dish, layer half the pasta and half the mozzarella, then repeat.
- Top & Bake: Sprinkle Parmesan if desired. Bake for 15–20 minutes until golden and bubbly.
- Rest & Serve: Let it rest a few minutes before serving. Garnish with basil if desired.
Notes
- Use al dente pasta: It finishes cooking in the oven without turning mushy.
- Choose quality cheese: Use fresh mozzarella, not pre-shredded, for best melt and texture.
- Add protein: Add shredded chicken or sausage for a heartier variation.
- Vegetarian-friendly: Ensure cheese used is suitable for vegetarians.
- Storage: Refrigerate leftovers for up to 3 days or freeze for later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 35mg