
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.

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 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.