Creamy, cheesy, and packed with rich flavor, this Baked Penne with Vodka Sauce is the ultimate comfort food with a gourmet twist! Tender pasta is tossed in a luscious, tomato-based vodka sauce, layered with gooey mozzarella and ricotta, then baked to golden, bubbly perfection. Whether you’re feeding a crowd or just craving a cozy, satisfying dinner, this easy-to-make dish will have everyone coming back for seconds. Trust me—you don’t want to miss this one!
This easy baked pasta is perfect for prepping at the beginning of the week and enjoying for lunch or dinner all week long. The sausage and vodka sauce add to so much flavor to this dish- you will love it.
Big fan of meals that feed a crowd? Then pull out the 9″ x 13″ casserole dish and check out our popular Chicken Pot Pie Casserole as well as this Million Dollar Chicken Spaghetti. And for breakfast, everyone loves the ease of this prep-ahead French Toast Sausage Casserole.
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Ingredients
- penne pasta (or any other “short”
- olive oil
- Italian sausage (mild or spicy)
- garlic
- marinara sauce
- heavy cream
- vodka
- dried oregano
- salt
- black pepper
- ricotta cheese
- garlic powder
- onion powder
- mozzarella cheese
- grated Parmesan cheese
See recipe card for quantities.
Instructions For Baked Pasta With Vodka Sauce
- Step 1: Cook sausage until browned, breaking it into crumbles.
- Step 2: Stir in marinara, vodka, oregano, salt, and pepper, then simmer for 5 minutes. Stir in heavy cream until smooth.
- Step 3: In a large bowl, mix cooked pasta with half of the vodka sauce and ½ cup mozzarella.
- Step 4: Spread the mixture in a greased 9×13-inch baking dish. Dollop ricotta over the pasta.
5. Step 5: Pour other half of vodka sauce on top. Sprinkle with remaining mozzarella and all the Parmesan.
6. Step 6: Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for another 10-15 minutes until golden and bubbly.
Top Tip For Cooking!
To keep the aluminum foil from sticking to the melted cheese, add toothpicks (see photo below) upright in the dish, and carefully lay the foil on top of them. This will tent the foil and keep it off of the dish.
Substitutions (I.e., baked penne with no meat)
Vegetarian – Swap sausage for sautéed mushrooms, zucchini, or spinach.
Gluten-Free: Use gluten-free pasta and ensure the vodka sauce ingredients are gluten-free.
Dairy-Free: Use dairy-free ricotta, mozzarella, and a cashew-based cream sauce.
Variations
Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the sauce for extra heat.
Low-Carb Option: Swap penne for zucchini noodles or spaghetti squash.
Pesto Infusion: Swirl in a few tablespoons of basil pesto before baking for a fresh, herby flavor.
One-Pan Simplicity: Skip the baking step and cook everything in a large skillet for a stovetop version.
Storage
Freezing – Freeze baked or unbaked ziti for up to 3 months; thaw overnight before reheating.
Reheating – Bake at 350°F for 20 minutes or microwave individual portions.
Baked Penne With Vodka Sauce FAQ
Yes! Assemble the dish, cover it tightly, and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for15-20 minutes, then bake as directed, adding a few extra minutes if needed.
Absolutely! Simply substitute chicken broth, vegetable broth, or water with a squeeze of lemon to maintain the sauce’s depth of flavor without the alcohol.
While penne is the classic choice, you can also use ziti, rigatoni, or rotini, as their ridges help hold onto the creamy vodka sauce. For a fun twist, try shell pasta or even gluten-free options!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked Penne With Vodka Sauce:
Baked Penne with Vodka Sauce
This Baked Penne with Vodka Sauce combines tender pasta, creamy ricotta, and gooey mozzarella in a rich, tomato-infused vodka sauce, baked to golden, bubbly perfection for the ultimate comfort food.
Ingredients
- 1 pound penne pasta (or any kind of "short" pasta)
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy)
- 3 cloves garlic, minced
- 1 (24-ounce) jar marinara sauce
- ⅔ cup heavy cream
- ¼ cup vodka
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cup ricotta cheese
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
Instructions
- Boil penne in salted water for the time listed on the package, then drain and set aside.
- Heat a large skillet over medium heat. Cook sausage until browned, breaking it into crumbles. Add garlic, cooking for another 1-2 minutes until fragrant.
- Pour in vodka, scraping up any browned bits. Let it cook for 1 minute to reduce liquid in pan. Stir in marinara, oregano, salt, and pepper, then simmer for 5 minutes. Stir in heavy cream until smooth.
- In a large bowl, mix cooked pasta with half of the vodka sauce and ½ cup mozzarella. Spread the mixture in a greased 9x13-inch baking dish.
- Scoop ricotta into a small bowl. Sprinkle in garlic and onion powders and stir to combine.
- Dollop seasoned ricotta over the pasta. Pour other half of vodka sauce on top. Sprinkle with remaining mozzarella and all the Parmesan.
- Cover with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake for another 10-15 minutes until golden and bubbly.
- Let rest for 5 minutes, then serve.
Notes
Top Tip For Cooking!
To keep the aluminum foil from sticking to the melted cheese, add toothpicks (see photo below) upright in the dish, and carefully lay the foil on top of them. This will tent the foil and keep it off of the dish.
Storage
Freezing – Freeze baked or unbaked ziti for up to 3 months; thaw overnight before reheating.
Reheating – Bake at 350°F for 20 minutes or microwave individual portions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 35gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 95mgSodium: 1058mgCarbohydrates: 18gFiber: 1gSugar: 4gProtein: 26g
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