Pasta alla Sorrentina: An Incredible Ultimate Comfort Food Recipe

Pasta alla Sorrentina is a warm, cheesy, tomato-rich dish that brings all the flavors of Southern Italy into one comforting bowl. I use simple ingredients like pasta, fresh basil, mozzarella, and a rich tomato sauce to create a baked pasta that’s bubbly, melty, and satisfying. It’s the kind of dish I crave when I want something hearty, homey, and incredibly flavorful.

Why You’ll Love This Recipe

I love how Pasta alla Sorrentina is both rustic and elegant. It’s made with pantry staples, yet the flavors come together like something you’d find in a cozy trattoria. The mozzarella melts into the sauce and pasta, forming gooey pockets of cheese, while the basil adds a fresh, aromatic finish. It’s easy to make, great for weeknights or dinner guests, and always leaves everyone asking for seconds.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Short pasta (like gnocchi, penne, or fusilli)

• Olive oil

• Garlic cloves (minced)

• Canned whole peeled tomatoes or tomato passata

• Salt and pepper

• Fresh basil leaves

• Fresh mozzarella (cubed or torn)

• Grated Parmigiano-Reggiano or pecorino

• Optional: red pepper flakes or a pinch of sugar

Directions

1. I start by boiling the pasta in salted water until just al dente, then drain and set it aside.

2. While the pasta cooks, I heat olive oil in a large skillet and sauté the minced garlic until fragrant.

3. I add the tomatoes, crushing them gently, and let the sauce simmer until thickened—about 15 to 20 minutes. I season with salt, pepper, and a few torn basil leaves.

4. Once the sauce is ready, I stir in the cooked pasta, then fold in half of the mozzarella cubes and a handful of grated cheese.

5. I transfer everything to a baking dish, top with the remaining mozzarella and more grated cheese.

6. I bake it at 400°F (200°C) for about 15–20 minutes, until the top is golden and bubbling.

7. Before serving, I let it sit for a few minutes, then garnish with fresh basil for a fragrant finish.

Servings and timing

This recipe serves 4 to 6 people. The total prep and cooking time is around 40 minutes: 20 minutes for prep and sauce, 10 minutes to assemble, and another 15–20 minutes in the oven.

Variations

I sometimes use gnocchi for a more traditional version, but any short pasta works well. I’ve also added sautéed eggplant or zucchini for a veggie twist. If I want more heat, I stir in red pepper flakes or chili oil. For a heartier meal, I mix in cooked sausage or shredded rotisserie chicken before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F until heated through, or I microwave individual portions for 1–2 minutes. If frozen, I thaw in the fridge overnight before reheating the same way.

FAQs

Can I make this ahead of time?

Yes, I assemble it fully and refrigerate it unbaked. When ready to cook, I just pop it in the oven—add a few extra minutes to the baking time if it’s coming straight from the fridge.

What kind of pasta works best?

I use short, sturdy shapes like penne, rigatoni, or fusilli because they hold the sauce and cheese well. Gnocchi is also a delicious option.

Is fresh mozzarella necessary?

Fresh mozzarella melts beautifully and gives that stretchy, creamy texture. I’ve used low-moisture mozzarella too—it works, but doesn’t melt quite the same way.

Can I use store-bought tomato sauce?

I prefer to make my own for a fresher flavor, but a good-quality store-bought marinara can definitely save time and still taste great.

How do I keep the mozzarella from becoming rubbery?

I add most of the mozzarella right before baking and avoid overbaking. Keeping the cheese moist and not overly exposed helps it stay soft and melty.

Conclusion

Pasta alla Sorrentina is one of those feel-good meals I keep coming back to. It’s rich, cheesy, tomatoey, and loaded with that home-cooked charm that’s hard to beat. Whether I’m cooking for family or just treating myself, it’s always the ultimate comfort food that never disappoints.

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