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Pasta alla Sorrentina

Savory Pasta alla Sorrentina: Cozy Comfort Food Bliss

Pasta alla Sorrentina is a delightful Italian baked pasta dish featuring rigatoni in a rich tomato sauce with mozzarella. A perfect vegetarian dinner choice.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Pasta Can substitute with penne or gluten-free pasta.
  • 1 tbsp Salt For pasta water.
For the Sauce
  • 28 oz Tomato Passata (Puree) The heart of the sauce.
  • 2 cloves Garlic Cloves Minced.
  • 2 tbsp Extra Virgin Olive Oil For sautéing.
  • 1 tsp Salt To taste.
  • 1 tsp Black Pepper To taste.
For the Toppings
  • 8 oz Fresh Mozzarella Cheese Torn into chunks.
  • 1/2 cup Grated Parmesan Cheese Can substitute with Pecorino Romano.
  • 1/4 cup Fresh Basil Leaves For garnish.
Optional Extras
  • 1 tsp Crushed Red Pepper Flakes For heat, optional.
  • Vegetables or Meats Optional additions like sautéed mushrooms or cooked sausage.

Equipment

  • Large pot
  • Skillet
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Bring salted water to a rolling boil in a large pot. Add the rigatoni and cook for about 2 minutes less than the package instructions indicate. Drain the pasta and set it aside.
  3. In a skillet, heat extra virgin olive oil over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
  4. Pour in the tomato passata and season with salt and black pepper. Let the sauce simmer on low for 10-15 minutes. Stir in half of the fresh basil just before finishing.
  5. Add the drained rigatoni to the sauce and toss until the pasta is fully coated.
  6. Pour the pasta and sauce mixture into a baking dish. Tear the fresh mozzarella and scatter it over the top. Sprinkle with grated Parmesan.
  7. Bake for 15-20 minutes until the cheese is bubbly and golden.
  8. Allow the dish to cool for a couple of minutes. Serve hot with the remaining fresh basil leaves.

Nutrition

Serving: 1plateCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 8gVitamin A: 700IUVitamin C: 15mgCalcium: 400mgIron: 3mg

Notes

For best results, slightly undercook the rigatoni. Use high-quality mozzarella for better melting.

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