Baked Vodka Pasta

Baked vodka pasta is a creamy, flavorful dish with penne, marinara sauce, vodka, and melted mozzarella. It's an easy, one-pan meal perfect for a cozy dinner.

Course Main Course, Pasta

Cuisine Italian American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings Servings

Calories 2966kcal

Author Meghan Birnbaum

Equipment

Large saucepan or frying pan
Wooden spoon or spatula
Measuring cups and spoons
9x13-inch baking pan
Whisk
Tin foil
Oven

Ingredients

For the Marinara Sauce (Homemade)

2 tablespoons olive oil
1 small onion diced
3 cloves garlic minced
1 28 ounce can whole peeled tomatoes or two 14-ounce cans
1 teaspoon sugar optional, to balance acidity
Salt to taste
Handful of fresh basil leaves torn

For the Pasta

1 batch homemade marinara sauce or 3 cups jarred marinara sauce
⅓ cup vodka
2 cups water
¾ cup heavy cream
1 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning
1 pound penne pasta
2 cups baby spinach
½ cup shredded mozzarella cheese
¼ cup chopped fresh basil or parsley optional, for garnish

Get Recipe Ingredients

Instructions

Prepare the Marinara Sauce: Heat olive oil in a large saucepan over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute, stirring frequently to prevent burning. Pour in whole peeled tomatoes and break them up with a spoon. Simmer for 20 minutes, stirring occasionally, until thickened. Taste and add sugar if needed to balance acidity. Season with salt and stir in fresh basil leaves. Remove from heat and set aside. (Skip this step if using jarred sauce.)
Preheat the Oven: Set the oven to 350°F.
Combine the Sauce and Liquids: In a 9x13-inch baking pan, whisk together the marinara sauce, vodka, water, heavy cream, black pepper, and Italian seasoning until fully combined.
Add the Pasta and Spinach: Pour the penne into the baking pan and stir until coated in the sauce. Smooth the top so the pasta is mostly submerged. Spread the spinach evenly over the top.
Bake the Pasta Covered: Cover the baking pan with tin foil and place it in the oven. Bake for 40 minutes.
Stir and Add Cheese: Remove the pan from the oven and uncover. Stir the spinach into the pasta, ensuring it is evenly mixed. Taste a piece of pasta and adjust salt if needed. Spread the pasta evenly again and sprinkle mozzarella cheese on top.
Bake Uncovered: Return the pan to the oven and bake uncovered for 10 more minutes, allowing the cheese to melt and the sauce to thicken.
Garnish and Serve: Remove from the oven and let cool slightly. Garnish with fresh basil or parsley, if using. Serve warm.
Store and Reheat: Transfer leftovers to an airtight container and store in the refrigerator for up to 5–6 days. Reheat covered in a 350°F oven, in a small saucepan over medium heat, or in the microwave.

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