This vodka sauce pasta bake is made with rotini tossed in a creamy homemade vodka sauce, then layered with mozzarella and Parmesan and baked until hot and bubbly. It makes a hearty dinner casserole that's great for entertaining, weekends, or meal prep.
What's great about this recipe
- It's a restaurant favorite turned into a handy casserole you can easily make at home.
- Great for meal prep because it makes eight servings, so there's plenty for meals throughout the week.
- It's a meatless meal that's flavorful, hearty, and satisfying enough that you won't even miss the meat.
- It's a budget-friendly pasta casserole that will feed a crowd for under $3.00 per serving.
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Budget Check
- The full recipe is about $17-$22
- Per serving (8 servings): about $2.15-$2.75
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Ingredients you'll need
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Fat - Olive oil and butter are used to sauté the onion and garlic and start the vodka sauce.
Produce - Use yellow or white onion and fresh garlic. Chopped parsley or basil can be used for garnish, if desired.
Vodka - You'll need ¾ cup of vodka. It is cooked down with the onion and garlic and reduced before the tomatoes are added.
Tomatoes - Fire roasted diced tomatoes and tomato sauce make up the tomato base of the sauce. Regular diced tomatoes can be substituted for the fire roasted if that's what you have on hand.
Dairy - Half-and-half makes the sauce creamy without making it too heavy. Parmesan is used in the sauce and pasta layers. Shredded mozzarella adds melty, gooey layers.
Seasoning - Crushed red pepper adds a little heat (leave it out if you don't like spicy food). Salt is used for the pasta water and to season the sauce to taste.
Pasta - We use rotini, but ziti, penne, or another tube-shaped pasta will also work.
📖 See the recipe card for quantities and preparation.
How to make vodka sauce pasta bake
- 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, but don't 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.
Serving suggestions
Serve this baked pasta with vodka sauce with a simple green salad. Our Parmesan peppercorn dressing or homemade Caesar dressing would both be perfect with the pasta bake. Add homemade garlic bread for a hearty dinner and to soak up the extra sauce.
If you're entertaining, serving a starter soup along with a salad and bread really helps you stretch the casserole. This artichoke soup or a potato leek soup would both be tasty accompaniments.
Make ahead
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 reduces the risk of the baking dish cracking. 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
Refrigerator: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezer: Store in airtight, freezer-safe containers, label with contents and date, and freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave or warm larger portions, covered, in a 350°F oven until heated through.
Food safety: Do not leave the pasta bake at room temperature for more than 2 hours, or 1 hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F.
If you enjoyed this vodka sauce pasta bake, try our popular baked ziti with sausage for another hearty dinner. Our Italian sausage rigatoni is easy and delicious, or try the baked manicotti for a classic pasta favorite.
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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 #1).
- 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.
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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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