The baked pasta Sorrentina style is one of the most beloved recipes of Campanian cuisine, a dish rich in flavor that embodies all the scents and colors of the Sorrento Coast. Just like the gnocchi Sorrentina style, this simple and genuine recipe wins 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 main course on Sundays or during special occasions, baked pasta Sorrentina style is ideal even in summer: its Mediterranean flavor, fresh basil, and the possibility of enjoying it lukewarm make it a perfect choice even for Ferragosto lunch.
Discover how to prepare baked pasta Sorrentina style following the traditional recipe: simple to make, but rich and irresistible in 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 Pasta Sorrentina Style
- 12.35 oz pasta (ziti, penne or rigatoni; gluten-free for me)
- 21.16 oz tomato purée
- 8.82 oz fiordilatte mozzarella
- 1.76 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 Pasta Sorrentina Style
To prepare baked pasta Sorrentina style, start with the tomato and basil sauce: in a large frying pan pour in the oil and add the peeled garlic clove (1). Let it gently fry, then pour the tomato purée or peeled tomatoes. Salt and also add the torn basil (2). Stir well, cover with the lid, and let it cook on a low flame for about 15 minutes. When the sauce has thickened, remove the garlic (3) and turn off the heat.
Cut the fiordilatte into pieces (4) and set it aside. Cook the pasta in plenty of salted water and drain it al dente. If using ziti – there are also gluten-free options – 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 Parmesan and the fiordilatte pieces (6), leaving some cubes to garnish the pasta timbale.
Mix well and transfer the pasta with all the seasoning to a baking dish (7). Add the pieces of fiordilatte set aside (8) and cook the pasta Sorrentina style in a preheated oven at 392°F (static) for 25-40 minutes. In the last few minutes, you can turn on the grill to brown the surface well (9).
Remove the baked pasta Sorrentina style from the oven and let it rest for at least 10 minutes before serving.
Storage
If there are leftovers, you can store the baked pasta in the fridge for 2 or 3 days. Reheat it in the oven or microwave.
