Name: Pasta alla Sorrentina: An Incredible, Ultimate Comfort Food
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 400g short pasta (penne, fusilli, rigatoni); 250g fresh mozzarella, cubed; 50g Parmesan cheese, grated; 2 tbsp olive oil; 1 garlic clove; A handful of fresh basil leaves; 500ml tomato sauce (passata or crushed tomatoes); Salt and pepper to taste

I fell in love with Pasta alla Sorrentina the first time I tried it—it’s a warm, cheesy, and deeply comforting Italian bake made with tender pasta, fresh tomato sauce, and melty mozzarella. Pasta alla Sorrentina: An Incredible, Ultimate Comfort Food

Why You’ll Love This Recipe

I adore this recipe because it blends simplicity and flavor effortlessly. With minimal ingredients—just tomatoes, cheese, garlic, basil, and pasta—it delivers restaurant-quality results at home. The blend of gooey mozzarella and tangy tomato is irresistible, making it a perfect comfort dish year-round.

ingredients

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

Short pasta (penne, fusilli, rigatoni)
Fresh mozzarella, cubed
Parmesan cheese, grated
Olive oil
Garlic clove
Fresh basil leaves
Tomato sauce (passata or crushed tomatoes)
Salt and pepper

directions

I sauté a garlic clove gently in olive oil until fragrant (without browning).
I add tomatoes (passata or crushed) and a handful of basil, simmering over low heat for about 20–30 minutes.
I boil the pasta until al dente.
I drain the pasta directly into the sauce, reserving a splash of pasta water to help bring it together.
I remove from heat, stir in cubed mozzarella until it begins to melt.
I transfer everything to a baking dish, top with more mozzarella and Parmesan.
I bake at 200 °C (about 400 °F) for 8–15 minutes until cheese is bubbly and golden.

Servings and timing

Servings: 4–6 people
Prep time: 10–15 minutes
Cook time: 30–45 minutes total

Variations

I sometimes swap mozzarella for smoked scamorza or provola for a smoky flavor.
Adding roasted cherry tomatoes or eggplant adds a nice depth.
For a lighter summer version, I skip baking and use raw diced tomatoes with fresh mozzarella.

storage/reheating

I keep leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it in a skillet with a little water or bake it until bubbly again.

FAQs

What kind of pasta works best?

I prefer short pastas like penne, fusilli, or rigatoni because they hold the sauce well and bake nicely.

Can I make the sauce ahead of time?

Yes, I often prepare the tomato sauce a day or two ahead. I add the cheese only at the end to keep it fresh.

Is baking necessary?

Baking creates a lovely cheesy crust and melds flavors, but you can also serve it right after mixing for a quicker version.

What mozzarella should I use?

Fresh, well-drained mozzarella is the best choice because it melts beautifully and has great texture.

How should I reheat leftovers?

Reheating on the stovetop with a splash of water or in the oven keeps the dish moist and flavorful.

Conclusion

Pasta alla Sorrentina is one of my go-to comfort foods—easy to make, packed with flavor, and always satisfying. Whether baked until bubbly or served fresh from the stove, it’s a dish that never fails to bring warmth and joy to the table.