Vodka Sauce Pasta Bake

This vodka sauce pasta bake is creamy, cheesy, and full of flavor. Made with homemade vodka sauce and plenty of melty mozzarella, it’s a comforting dish perfect for dinner.

Course Main Course

Cuisine American

Keyword casseroles, easy pasta dinners

Prep Time 15

Cook Time 55

Total Time 1 10

Servings

Calories 521kcal

Author Elizabeth Rodriguez

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