This vodka sauce pasta bake takes a classic and turns it into a comforting casserole. It’s made with all the delicious ingredients in a homemade vodka sauce, then baked with pasta and a generous amount of cheese. It’s an easy way to feed a crowd or satisfy a comfort food craving—with guaranteed leftovers. Well… maybe.
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What’s great about this recipe
- It’s a simple casserole with restaurant-style flavor. The homemade vodka sauce gives it a rich, elevated taste without any complicated steps.
- It’s a fun twist on a crowd-pleasing favorite. If you love penne alla vodka, this baked version takes it to a new comfort food level.
- It’s great for meal prep and leftovers. Make it once and enjoy it over a few days—just reheat and eat.
- It feeds a crowd. Add a side salad and some bread to stretch portions and turn it into a complete meal.
Ingredients you’ll need
🧈 Fat – A combination of olive oil and butter is used to sauté the onion and garlic, creating the base of the sauce.
🧅 Produce – Onion (use yellow or white) gives the sauce flavor and a mild sweetness. Garlic adds an aromatic note. Fresh herbs like parsley or basil for garnish add a pop of color (optional).
🍸 Vodka – A small amount of vodka gives the sauce its signature depth and smooth finish. The alcohol cooks off, leaving behind a subtle layer of flavor.
🥫 Pantry – Canned fire roasted diced tomatoes give the sauce a slightly smoky, richer tomato flavor. Regular diced tomatoes work too if that’s what you have on hand. Tomato sauce adds volume with minimal work.
🧀 Dairy – This sauce uses two types of cheese. Grated parmesan adds saltiness and umami. Shredded mozzarella melts well, and its mild flavor doesn’t overpower the other ingredients. Half and half, added at the end, gives just enough creaminess to balance the acidity without making the sauce heavy.
🧂 Seasoning – Salt is used in the pasta water to season the rotini as it cooks. You may also need a little for the sauce at the end, taste before adding more. Crushed red pepper is optional, but it adds a little kick to the dish.
🍝 Pasta – We use rotini because the spiral pasta grabs onto the sauce beautifully. Ziti, penne, or other tube-shaped pasta will also work.
📖 See the recipe card for quantities and preparation.
How to make vodka sauce pasta bake
Make the sauce
- Heat the olive oil and butter in a large pot over medium heat.
- Once melted and foamy, add the onions and cook for 3–4 minutes, stirring often.
- Stir in the garlic and cook for 1 minute.
- Carefully add the vodka and cook for 2–3 minutes, stirring frequently, until reduced by at least half.
- Add the diced tomatoes and tomato sauce. Raise the heat and bring to a boil. Once boiling, reduce to medium-low, cover, and simmer for 20–25 minutes, stirring occasionally.
- While the sauce simmers, bring a large pot of water to a boil. Salt generously. Cook the pasta until just al dente, then drain and set aside.
- Remove the sauce from the heat and let it cool slightly. Blend with an immersion blender until smooth (or use a blender in batches, see Recipe tips and notes #1).
- Return the sauce to low heat. Stir in the half and half, 6 tablespoons of parmesan, and crushed red pepper (if using). Warm gently, do not let it boil.
Taste and add salt if needed. As a reference, we added a pinch to ours.
Build the casserole
- Preheat the oven to 375°F. Spray a large baking dish (at least 9x13-inch / 3.5 to 3.8-quart) with cooking spray or lightly oil it. Add the cooked pasta to the sauce and stir to coat.
- Spoon half of the pasta into the dish and spread it out evenly. Sprinkle with 1 cup of mozzarella and 3 tablespoons of parmesan.
- Add the remaining pasta, spread evenly, and top with the rest of the mozzarella and parmesan. Cover loosely with foil so it doesn’t press down on the cheese.
- Bake for 25–30 minutes, until hot and bubbling around the edges. Uncover and bake 5 more minutes, or until the cheese is fully melted.
Let the casserole rest for 5–10 minutes before serving (perfect time to warm up some bread). Garnish with chopped parsley or basil, and extra parmesan if desired.
Recipe tips and notes
If using a blender: Do not fill the blender to the top with hot liquid, process in small batches. Remove the center piece (feeder cap) of the blender lid, then place the lid on. Cover the opening with a clean, folded kitchen towel and hold it down firmly while blending. Start at a very low speed and increase gradually, if needed.
Don’t overheat the sauce: Once the half and half and cheese are added, avoid bringing the sauce to a boil. High heat can cause it to “break” and turn grainy.
Use a sheet pan: Place the baking dish on a large sheet pan to catch any drips, if desired.
The sauce will look loose at first: When you add the pasta to the sauce, it may look “soupy”, that’s expected. The pasta will soak up some of the sauce, and the baking time will thicken it further.
Make ahead instructions
Follow the recipe through assembly, but do not bake. Let the pasta and sauce cool slightly before layering with cheese. Once assembled, cover the dish tightly and refrigerate for up to 1 day.
Before baking, let the dish sit at room temperature for 30–45 minutes to take the chill off. This helps it bake evenly and protects the baking dish. Some bakeware doesn’t do well with sudden temperature changes. You may need to add 10–15 minutes to the baking time. Use an instant-read thermometer to ensure the internal temperature reaches 165°F.
Storing and reheating instructions
Refrigerator: Allow the baked pasta to cool completely. Store leftovers in an airtight container and refrigerate for 3 to 4 days.
Freezer: Cool the pasta bake, then transfer portions to airtight, freezer-safe containers. Leave about an inch of space at the top to allow for expansion. Label with the contents and date. Freeze for 2 to 3 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating:
- Oven: Place leftovers in an oven-safe dish, cover with foil, and bake at 350°F for 20–25 minutes or until heated through.
- Microwave: Transfer a portion to a microwave-safe dish and heat in 1-minute intervals, stirring in between, until hot.
- Skillet: Add a splash of water, broth, or milk to loosen the sauce. Heat in a nonstick skillet over medium-low, covered, stirring occasionally until warmed through.
Food safety: Perishable foods should not sit out for more than 2 hours, or more than 1 hour if the temperature is above 90°F. Always reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and foodsafety.gov.
If you’re in the mood for more comforting pasta bakes, try our ham and pasta bake, Italian sausage rigatoni, or classic baked ziti with sausage, they’re all hearty, satisfying, and easy to make. For something company-worthy, check out our delicious baked manicotti, it’s always a hit. And don’t forget the sides: homemade garlic bread and a simple salad with Caesar dressing are the perfect way to round out the meal.
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📖 Recipe
Vodka Sauce Pasta Bake
Ingredients
- 1 tablespoon Olive Oil
- 2 tablespoons Butter
- 1 medium Onion diced
- 4–5 Garlic Cloves minced
- ¾ cup Vodka
- 1 (28 ounce) can Diced Fire Roasted Tomatoes (or use regular diced tomatoes if needed)
- 1 (28 ounce can Tomato Sauce (or 2 (15 ounce) cans)
- 1 cup Half and Half
- ¾ cup Grated Parmesan Cheese divided (plus extra for serving, if desired)
- Pinch of Crushed Red Pepper optional
- Salt for pasta water, plus extra for the finished sauce, if needed
- 16 ounces Rotini Pasta cooked according to package instructions for al dente (or use ziti, penne, or other tube-shaped pasta)
- 2 cups Shredded Mozzarella Cheese low-moisture works best
- Fresh Parsley or Basil for garnish optional
Instructions
Make the vodka sauce
- Heat the olive oil and butter in a large pot over medium heat. Once melted and foamy, add the onions and cook for 3–4 minutes, stirring often.
- Add the garlic and cook for 1 minute, stirring frequently.
- Carefully add the vodka and cook for 2–3 minutes, stirring frequently, until reduced by at least half.
- Stir in the diced tomatoes and tomato sauce. Raise the heat and bring to a boil. Once boiling, lower the heat to medium-low, cover, and simmer for 20–25 minutes, stirring occasionally. Keep the sauce at a simmer, raise or lower the heat as needed.
- While the sauce simmers, bring a large pot of water to a boil. Add 1–2 tablespoons of salt. Cook the pasta until just al dente (see package directions). Drain and reserve until ready to use.
- Take the sauce off the heat and let it cool slightly. Use an immersion blender to process it until smooth (or use a regular blender, working in batches if needed, see recipe tips and notes #).
- Return the pot to low heat. Stir in the half and half, 6 tablespoons of the grated parmesan, and crushed red pepper (if using). Cook gently to warm through, do not let it come to a boil.
- Taste and add salt if needed. As a reference, we added a pinch to ours.
Assemble and bake:
- Preheat the oven to 375°F.
- Add the cooked pasta to the sauce and stir to coat well.
- Gently spray a large baking dish (at least 9x13-inch / 3.5 to 3.8-quart) with cooking spray or apply a thin layer of oil.
- Add half of the pasta mixture to the dish and spread evenly.
- Sprinkle with 1 cup mozzarella and 3 tablespoons of parmesan.
- Top with the remaining pasta and spread evenly.
- Finish with the remaining 1 cup mozzarella and the remaining 3 tablespoons of parmesan.
- Cover the dish loosely with foil, taking care not to wrap it too tight so the top doesn’t press down on the cheese (and stick).
- Bake for 25–30 minutes, until hot throughout and bubbly on the edges.
- Uncover and bake for another 5 minutes, or until the cheese is fully melted.
- Let the casserole rest for 5–10 minutes before serving (perfect time to warm up some bread). Garnish with chopped parsley or basil, and extra parmesan if desired.
Notes
- Blending hot liquid: If using a blender, don’t fill it to the top. Blend in small batches. Remove the feeder cap, cover the opening with a folded towel, and hold it down firmly. Start on low speed and increase gradually, if needed.
- Don’t overheat the sauce after adding the half and half and cheese, keep the heat low to prevent the sauce from breaking.
- Place the baking dish on a sheet pan to catch drips, if desired.
- The sauce will look loose when you add the pasta to the sauce, it may look “soupy”, that’s expected. The pasta will soak up some of the sauce, and the baking time will thicken it further.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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