Recipes from Italy · by Silvana Nava★ 5.0 (2)
Traditional Pasta alla Sorrentina
NUTRITION · PER SERVING40M COOK
CAL 27%·PRO 44%
CARBS 65G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC53G OTHER6G TOTAL SUGAR
FAT 20G33% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked pasta with tomato sauce, fresh mozzarella, and Parmigiano Reggiano. Inspired by gnocchi alla sorrentina, it offers a stringy, flavorful Italian comfort dish.
mainitalianpasta🍲 stockpot🥧 baking dish🥄 saucepan🔥 ovenvegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g short pasta such as rigatoni, penne, fusilli or maccheroni (- 1.1 pound)
- 500 ml tomato passata (- ~2 cups)
- 225 g mozzarella (- 8 oz )
- 10 fresh basil leaves
- 4 tablespoons extra virgin olive oil
- 50 g grated Parmigiano Reggiano cheese (-~½ cup)
- 1 garlic clove
- salt (- to taste)
At a glance
PER SERVING · TIME 40M
CAL 27%·PRO 44%
CARBS 65G49% OF CAL
6G FIBER0G ADDED0G INTRINSIC53G OTHER6G TOTAL SUGAR
FAT 20G33% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 527mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 4mg
- Calcium
- 253mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 527MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.