Pasta alla Sorrentina (Baked Pasta with Tomato, Mozzarella and Basil)
Why this recipe works
- Simple, focused flavour: Garlic, tomato passata, parmesan and basil keep the sauce bright and savoury without complicating the dish.
- Stretchy baked cheese: Mozzarella melts into soft pockets through the pasta while parmesan adds a more savoury, golden finish on top.
- Easy to manage: The pasta is finished in the oven, so slightly undercooking it on the hob helps it bake to the right texture.
Get the most out of this recipe
Timing notes
- Cook the pasta just short of done: Drain the ziti while it is still slightly firm, as it will continue cooking in the sauce during baking.
- Serve while hot: This bake is at its best straight from the oven, when the sauce is bubbling and the mozzarella is still stretchy.
- Let it settle briefly: A short rest helps the sauce cling to the pasta without losing the soft, melted texture of the cheese.
Ingredient notes
- Use a smooth passata: Passata gives the sauce a clean tomato flavour and even texture, which suits a short simmer before baking.
- Drain wet mozzarella: If the mozzarella releases a lot of liquid, drain it briefly before tearing so the finished bake stays saucy rather than watery.
- Add basil at the end: Fresh basil is best stirred through after baking, where its aroma stays bright instead of becoming dull in the oven.
Texture tips
- Avoid soft pasta: Do not boil the ziti fully before baking; the oven stage needs a little firmness left in the pasta.
- Brown the top carefully: Use the grill only at the end and watch closely so the cheese turns golden without catching.
Make-ahead tips
- Reheat gently: Warm leftovers in a 180°C (355°F) oven until piping hot, adding a small splash of water if the pasta looks dry.
- Freezer-friendly: Cool completely before freezing, then defrost overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Bring a large pot of well-salted water to the boil.
- Heat the olive oil in a saucepan over medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant but not coloured.
- Stir in the tomato passata, then season with the fine sea salt and black pepper. Simmer gently for 10 minutes, stirring occasionally, until slightly thickened.
- Cook the ziti pasta until just shy of al dente, about 2 minutes less than the packet suggests. Drain well, reserving a splash of the cooking water in case you need to loosen the sauce.
- Tear the mozzarella into bite-sized pieces and finely grate the parmesan. Tear most of the fresh basil, reserving a few small leaves for serving.
- Stir the pasta into the sauce until evenly coated, adding a splash of pasta water if it looks tight. Tip into a baking dish, then dot over the mozzarella and scatter over the parmesan.
- Bake for 10 to 12 minutes until bubbling, then switch to the grill for 2 to 3 minutes to brown the top. Keep a close eye so the cheese turns golden without burning.
- Rest for 2 minutes, then stir through the torn basil and finish with the reserved leaves. Serve hot while the cheese is still stretchy.
Recipe notes
Tips
- Undercook the ziti slightly before baking so it finishes perfectly tender in the oven.
- If your mozzarella is very wet, drain it briefly before tearing so the bake stays saucy rather than watery.
Substitutions
- Replace Ziti pasta with Penne for a similar shape and bake.
- Replace Fresh basil with Fresh oregano for a more robust herbal finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a 180°C (355°F) oven until piping hot, adding a small splash of water if it looks dry; freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Gluten Milk Wheat
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