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Vegetarian, Italy

Baked pasta alla sorrentina with salad

Baked pasta alla sorrentina is an Italian pasta bake with tomato sauce, basil and mozzarella, serving 4, ready in 50 minutes, easy, at €2.30 per person. The trick is to undercook the pasta slightly so it finishes in the oven without turning mushy.

Tonight I'm baking pasta alla sorrentina, tomato, basil and melty mozzarella, with a little salad on the side for freshness.

Baked pasta alla sorrentina with salad
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Alla sorrentina is the simple pairing of a basil scented tomato sauce and mozzarella that melts into golden bubbles. Under that gratin crust, the pasta stays firm and soaks up the sauce without turning to mush. Parmesan adds the salty edge that separates an ordinary bake from one you'll want to make again.

It's the kind of dish to pull out on a weeknight when you want something comforting without spending hours in the kitchen, or on a Sunday when the whole family gathers around the table. Kids love the stretchy mozzarella, and the small salad on the side adds just enough freshness to keep the meal from feeling too heavy.

The ingredients

4 people

Pantry

  • Rigatoni or penneoften in the pantry 350 g
  • Tomato passataoften in the pantry 500 g
  • Olive oiloften in the pantry 3 tbsp
  • Balsamic vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Mozzarella 250 g
  • Grated Parmesan 40 g

Fruits and vegetables

  • Basil leaves 8 leaves
  • Garlic 1 cloves
  • Green salad 1

Allergens Gluten, Lactose

The step by step recipe

  1. Sauté the garlic in a spoonful of oil, add the passata, salt and torn basil, then let it simmer. 15 min

    Sugar won't do anything here, just let the sauce reduce to concentrate the tomato flavor.

  2. Cook the pasta 3 minutes less than the package instructions, then drain it. 7 min

    Keep it a bit firm, the sauce finishes the cooking in the oven.

  3. Mix the pasta with the sauce, pour half into a baking dish, cover with diced mozzarella, then finish with the rest and the Parmesan.

    Drain the mozzarella well in a kitchen towel, otherwise the sauce gets watery.

  4. Bake at 200°C until the top is golden and the mozzarella melts into bubbles. 20 min

    Switch on the broiler for the last 3 minutes for nice golden spots.

  5. Make the salad with the remaining oil, balsamic vinegar, salt and pepper, and serve it alongside the dish.

    Dress it at the last minute so the salad keeps its crunch.

Our tips to get it right

  • Pick a good quality tomato passata, it's the base of the whole dish's flavor, there's no point masking it with spices.
  • Use a wide dish rather than a deep one, the top layer of pasta browns better and the mozzarella has more surface to turn golden.
  • Let the bake rest for 5 minutes out of the oven, the sauce thickens slightly and holds together better when you cut into it.

The variations

  • Swap the mozzarella for torn burrata added at the last minute for an even creamier center.
  • Stir roasted spinach or zucchini into the sauce for a version with more vegetables, without changing the base recipe.
  • For kids in a hurry, use short pasta like elbow macaroni and cut the oven time by 5 minutes.

What to serve it with

  • A glass of cold lemon water
  • Italian bread for scooping up sauce
  • A fresh tomato juice to start

Storage

The bake keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in a freezer safe container. Reheat it in the oven rather than the microwave so the top crisps back up.

Questions about this dish

Can you make this bake ahead of time?

Yes, you can assemble the dish up to the point before baking and keep it in the fridge for a few hours. Take it out a bit before baking so it doesn't go into the oven too cold.

Which mozzarella works best so it doesn't release too much water?

Choose a well drained mozzarella, ideally diced the day before and left in the fridge on paper towels. A basic shredded mozzarella also works if you're short on time.

Can you use whole tomatoes instead of passata?

Yes, roughly blended peeled tomatoes give the sauce a bit more texture. Let it simmer a little longer so it reduces properly.

How do you stop the top from burning before the center is hot?

Cover the dish with foil for two thirds of the baking time, then remove it for the last few minutes. This lets the inside heat through without scorching the crust.

How long does it take to make a baked pasta alla sorrentina with a side salad?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a baked pasta alla sorrentina with a side salad?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a baked pasta alla sorrentina with a side salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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