Dreamy Pasta alla Sorrentina

As seen in Satisfying Entrées for Every Table.

This plate brings a taste of Southern Italy home, cozy and full of heart. It all kicks off with rigatoni or penne, nicely firm and never mushy, then doused in homemade tomato sauce loaded up with onions and garlic. Chunks of gooey mozzarella melt right in for cheesy goodness. Parmesan sprinkles over for a salty punch, then bright basil puts a fresh finish on every forkful. Pop the whole thing in the oven if you want that melty, bubbly cheese top people can't stop talking about. Gather around with friends, or curl up solo—whatever works. Every bite is a warm hug.

Barbara Chef
Created By Sasha
Last updated on Mon, 07 Jul 2025 17:33:05 GMT
Big bowl of saucy pasta topped with melty cheese. Save Pin
Big bowl of saucy pasta topped with melty cheese. | foodthingle.com

When I'm wanting a cozy meal that hits the spot, nothing beats Pasta alla Sorrentina for me. A big bake full of mozzarella, basil, and juicy tomato always feels like a warm hug. Plus, it's a breeze—everything you need is probably in your kitchen right now.

Whenever fall rolls around, my crew asks for this dish again and again. I found Pasta alla Sorrentina on a trip to the south of Italy and now it's the star of our Sunday dinner table.

Dreamy Ingredients

  • Salt and pepper: Toss these in to taste—sea salt and lots of cracked black pepper is best
  • Fresh basil: Handfuls of sweet, whole leaves for a dreamy finish
  • Olive oil: Go for the good extra virgin stuff—it’s all about flavor here
  • Grated Parmesan: The umami hit that gives those golden cheesy tops; real Parmigiano makes it shine
  • Garlic, minced: Smells amazing and gives that rich Italian kick—fresh cloves are where it's at
  • Onion, chopped: Sauté this so your whole kitchen smells amazing
  • Mozzarella, cubed: Melts into sticky pockets—fresh mozzarella drained is perfect
  • Canned whole or ripe fresh tomatoes: Choose San Marzano if you can; sweet and tangy is what you want here
  • Pasta (think rigatoni or penne): Holds up to all the sauce and cheese—bronze-cut has the best bite

Simple Steps

Dig In:
Serve big helpings onto plates. Want to make it look special? Drop on extra basil and zigzag a little more olive oil on top. Dive in while it's hot!
Go for the Oven:
If you're in the mood for melty cheese, dump everything into a big baking dish. Sprinkle on lots of Parmesan and bake at 180°C for 15-20 minutes. It’s ready when you see golden bits and a bubbly top. Let it sit five minutes before you scoop it out.
Season and Basil Bomb:
Tear up fresh basil with your hands (so much nicer than chopping). Mix it through, taste, and add a touch more salt or pepper to get it just right.
Mozzarella Time:
Spread the cubed mozzarella over and give a quick toss so it gets gooey and melty. Don’t stir like crazy or it’ll melt into nothing.
Mix It Up:
Drop the pasta into your sauce and swirl until every tube is glossy. Warm it through a couple minutes so it all comes together.
Let Tomatoes Bubble:
Pour in your tomatoes (smash up whole ones by hand or just chop fresh). Salt, pepper, lid on, and let it simmer gentle for 15 to 20 minutes—watch for pretty bubbles and shiny oil. If it's too thick, use a splash of that pasta water you saved.
Sizzle the Garlic:
When the onions are see-through, add the garlic for one minute. Stir so you catch that amazing smell, but don't let it burn.
Get the Onion Going:
Heat up olive oil in your biggest pan. Onion goes in, then cook low and slow—about 8 minutes—until it's soft and sweet. This part is magic, so don’t rush.
Pasta Time:
Boil your pasta in salty water until it's almost done (usually 9 to 11 minutes—depends on what you use). Hold onto a mug of that pasta water before draining—it’s handy later.
A plate loaded with cheesy tomato pasta. Save Pin
A plate loaded with cheesy tomato pasta. | foodthingle.com

Honestly, the best thing is watching strings of mozzarella pull up with every scoop. My nephew always grabs for the cheese-crusted corners. Makes me think of quiet Sundays in the kitchen with family.

Leftovers & Storage

Pop any extras in a sealed box and stick it in the fridge—it’ll stay good for three days. Warm it up in the oven or even the microwave. Got too much? Freeze single portions in containers, and when you’re ready, thaw in the fridge and warm up with foil so the cheese stays soft, not rubbery.

Swap Options

No penne or rigatoni? Any chunky pasta like fusilli works. Out of fresh mozzarella? Block-style whole milk cheese is a solid backup. Feel free to throw in baby spinach or roasted zucchini before baking for a veggie boost.

How to Serve

This dish is hearty enough to steal the show, but if you want sides, go with a tangy arugula salad and a stab of crusty bread. Pour a glass of Italian red or bubbly lemonade to make the flavors pop.

A plateful of tomatoey cheesy pasta. Save Pin
A plateful of tomatoey cheesy pasta. | foodthingle.com

A Bite of History

This comfort food straight out of Sorrento is full of cheesy, tomatoey goodness—classic southern Italy. Families gather over big pans at special times, making every bite feel like a celebration with loved ones.

Common Recipe Questions

→ Why is Sorrentina-style pasta stand-out?

It’s all about that cozy mix of cheesy mozzarella, herby basil, and bold tomato flavor in every bite.

→ Could I use a different pasta shape if I’m out of penne or rigatoni?

Sure thing—grab any sturdy short pasta with some grooves, like fusilli or ziti, so the sauce and cheese can stick.

→ What makes the mozzarella extra gooey?

Toss mozzarella in at the very end or right before baking so it stays melt-in-your-mouth good and stretchy.

→ Do I have to bake it or can I skip that step?

Baking’s totally up to you. It makes the cheese golden and bubbly but isn’t a must-do if you’re in a hurry.

→ Can I switch up the herbs used here?

Basil’s classic, but if you’re feeling it, toss in some fresh parsley or a bit of oregano for a twist.

Sorrentina Pasta Comfort

Cheesy pasta tossed in zesty tomato sauce with basil and Parmesan, just hits the spot for Italian-style coziness.

Preparation Time
15 Minutes
Cooking Time
40 Minutes
Overall Time
55 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Simple

Regional Style: Italian

Output: 6 Number of Servings

Special Diets: Meat-Free

What You'll Need

→ Main Ingredients

01 Black pepper to your liking
02 A handful of fresh basil leaves or as much as you want
03 9 oz mozzarella, chopped into cubes
04 14 oz penne or rigatoni (grab whatever you prefer!)
05 1/4 cup grated Parmesan
06 28 oz whole canned tomatoes or roughly chopped fresh ones
07 3 tablespoons olive oil
08 2 cloves garlic, smashed and chopped
09 Salt, throw in however much you think is right
10 1 medium onion, chopped up really small

Steps to Follow

Step 01

Dish it out, throw on a little more basil, and finish with a splash of olive oil if you're in the mood.

Step 02

Take it out of the oven and let it sit for a bit before you dig in.

Step 03

Move your pasta mix into a baking dish, sprinkle Parmesan on top, and bake at 350°F (that’s 180°C) for about 15 to 20 minutes till it bubbles and the top gets golden.

Step 04

Toss in a handful of torn basil and give it all a good mix. Taste to see if it needs anything else.

Step 05

Stir in those mozzarella cubes and let them get a bit melty and creamy with the hot pasta.

Step 06

Drop your drained pasta into the skillet and mix it up with the tomato sauce until everything’s coated.

Step 07

Toss in the tomatoes with a sprinkle of salt and pepper. Let the whole thing simmer for about 15 to 20 minutes until it thickens up.

Step 08

Drop in the minced garlic, stir it for about a minute. Keep an eye out so it doesn’t get brown.

Step 09

Pour the olive oil into a big skillet on medium. Add the chopped onion and cook, stirring now and then, until it goes clear.

Step 10

Bring a big pot of salted water to a boil. Cook your pasta till it’s just right—check the package. Drain it and set it over to the side.

Additional Tips

  1. Go for fresh basil and good mozzarella if you really want that creamy, perfect bite.

Essential Tools

  • Skillet
  • Large pot
  • Baking dish
  • Cutting board
  • Chef's knife

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • There's dairy inside thanks to mozzarella and Parmesan.
  • Wheat pasta means it’s got gluten.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 470
  • Fat Content: 15 g
  • Carbohydrates: ~
  • Protein: 20 g