Begin by bringing a large pot of salted water to a roaring boil. Add your rigatoni or penne pasta and cook it for 2 minutes less than the package instructions recommend, aiming for a firm al dente texture. Once cooked, drain the pasta, ensuring you keep the heat up as you prepare the sauce!

In a skillet over medium heat, pour in a generous drizzle of extra virgin olive oil. Add minced garlic cloves and sauté for about 30 seconds, or until fragrant and golden.

Next, pour in the tomato passata, stirring to combine, and season with salt and black pepper to taste. Let this mixture simmer for 10 to 15 minutes, allowing the flavors to mingle and the sauce to thicken slightly.

Preheat your oven to 400°F (200°C). Once the sauce has simmered, add the drained pasta to the skillet, tossing everything together to ensure each piece is evenly coated in the rich tomato sauce.

Transfer the pasta and sauce mixture to a baking dish, spreading it evenly. Tear fresh mozzarella cheese and scatter it generously over the top. Sprinkle grated Parmesan cheese evenly throughout.

Place your assembled Pasta alla Sorrentina in the preheated oven and bake for 15 to 20 minutes until the cheese is bubbly and lightly golden.

Once baked to perfection, carefully remove the dish from the oven. Let it cool for a minute before serving hot.