The Baked Sorrentina Pasta is one of the most beloved recipes of Campanian cuisine, a dish full of flavor that captures all the aromas and colors of the Sorrento Coast. Just like the Gnocchi alla Sorrentina, this simple and genuine recipe wins over with its goodness, the result of a few genuine ingredients typical of the Mediterranean tradition: pasta (often broken ziti, but also penne or rigatoni), tomato and basil sauce, fiordilatte mozzarella, and Parmigiano Reggiano.
Perfect to serve as a Sunday main course or during special occasions, Baked Sorrentina Pasta is also ideal for summer: its Mediterranean flavor, fresh basil, and the possibility of enjoying it lukewarm make it a perfect choice even for the Ferragosto lunch.
Discover how to prepare Baked Sorrentina Pasta following the traditional recipe: simple to make but with a rich and irresistible flavor, capable of bringing all the taste of the Coast to the table.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: All Seasons
- Energy 530.62 (Kcal)
- Carbohydrates 37.34 (g) of which sugars 0.49 (g)
- Proteins 23.47 (g)
- Fat 32.95 (g) of which saturated 16.40 (g)of which unsaturated 1.98 (g)
- Fibers 3.68 (g)
- Sodium 828.83 (mg)
Indicative values for a portion of 335 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Sorrentina Pasta
- 12 oz pasta (ziti, penne or rigatoni; for me gluten-free)
- 2.5 cups tomato sauce
- 9 oz fiordilatte mozzarella
- 1.75 oz Parmigiano Reggiano DOP (grated)
- 1 bunch basil
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- 1 pinch salt
Tools
- 1 Frying Pan
- 1 Pot
- 1 Cutting Board
- 1 Knife
- 1 Baking Dish
How to Prepare Baked Sorrentina Pasta
To prepare the Baked Sorrentina Pasta, start with the tomato and basil sauce: in a large frying pan, pour the oil and add the peeled garlic clove (1). Let it sauté gently, then add the tomato sauce or peeled tomatoes. Salt and add the torn basil (2). Mix well, cover with the lid, and let it cook on low heat for about 15 minutes. Once the sauce has thickened, remove the garlic (3) and turn off the heat.
Cut the fiordilatte into pieces (4) and set it aside. Boil the pasta in plenty of salted water and drain it al dente. If using ziti – there are also gluten-free ones – break them into 4 parts with your hands. Once cooked, transfer the pasta to the pan with the sauce and mix well with the heat off, so the sauce blends with the pasta (5). Let it cool slightly, then add the grated Parmigiano and the fiordilatte pieces (6), leaving some cubes aside to garnish the pasta timbale.
Mix well and transfer the pasta with all the sauce into a baking dish (7). Add the pieces of fiordilatte set aside (8) and bake the Sorrentina pasta in a preheated oven at 392°F (static) for 25-40 minutes. You can turn on the grill for the last few minutes to brown the surface well (9).
Remove the Baked Sorrentina Pasta from the oven and let it rest for at least 10 minutes before serving.
Storage
If you have leftovers, you can store the baked pasta in the fridge for 2 or 3 days. Reheat it in the oven or microwave.
