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Craving comfort food with a twist? This Penne alla Vodka Casserole is your answer. Imagine penne pasta smothered in a creamy vodka sauce, topped with gooey mozzarella and parmesan cheese. It's rich, satisfying, and perfect for a cozy night in. Let's dive into this deliciousness!
The name of the recipe: Penne alla Vodka Casserole Recipe
Ingredients:
- 1 lb penne pasta
- 2 cups vodka sauce
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp red pepper flakes
- to taste salt and pepper
- 1 cup mozzarella cheese, shredded
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant.
- Stir in the vodka sauce and heavy cream. Let it simmer for a few minutes.
- Add the cooked pasta to the sauce, mixing well to coat.
- Transfer the pasta mixture to a baking dish. Top with grated parmesan and shredded mozzarella cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Penne Vodka Casserole Recipe
What you will need to make penne alla vodka casserole
Penne pasta: Provides the base, holding the sauce and cheese together, creating a hearty and satisfying dish.
Vodka sauce: Adds a rich, tangy flavor with a hint of vodka, making the dish unique and delicious.
Heavy cream: Gives the sauce a creamy texture, balancing the acidity of the tomatoes.
Parmesan cheese: Adds a salty, nutty flavor, enhancing the overall taste of the casserole.
Olive oil: Used to sauté garlic, infusing the dish with a subtle, aromatic flavor.
Garlic: Provides a robust, savory base, enhancing the overall flavor profile.
Red pepper flakes: Adds a touch of heat, giving the dish a slight kick.
Mozzarella cheese: Melts beautifully, creating a gooey, cheesy topping that complements the creamy sauce.
Tools and Instruments Required
What tools/instruments will be needed to make Penne alla Vodka Casserole Recipe
- Large pot: Needed to cook the penne pasta until al dente, ensuring it holds up well in the casserole.
- Skillet: Used to heat olive oil, garlic, and red pepper flakes, then simmer the vodka sauce and heavy cream.
- Baking dish: Essential for transferring the pasta mixture and baking it to achieve a bubbly, golden cheese topping.
- Colander: Drains the cooked pasta efficiently, preventing it from becoming soggy before mixing with the sauce.
- Wooden spoon: Ideal for stirring the pasta and sauce together, ensuring even coating and mixing.
Penne alla Vodka Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb penne pasta
- 2 cups vodka sauce
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp red pepper flakes
- to taste salt and pepper
- 1 cup mozzarella cheese, shredded
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook the penne pasta according to the package instructions. Drain and set aside.
- 3. In a skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant.
- 4. Stir in the vodka sauce and heavy cream. Let it simmer for a few minutes.
- 5. Add the cooked pasta to the sauce, mixing well to coat.
- 6. Transfer the pasta mixture to a baking dish. Top with grated Parmesan and shredded mozzarella cheese.
- 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 8. Let it cool for a few minutes before serving. Enjoy!
Notes:
Read more: Penne Portobello Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the penne alla vodka casserole as directed, but don't bake it.
- Cover the assembled casserole tightly with plastic wrap or aluminum foil.
- Store it in the refrigerator for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Preheat the oven to 375°F (190°C) and bake as directed.
Freezing Instructions
- Assemble the casserole but skip the baking step.
- Wrap the unbaked casserole tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the refrigerator overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Preheat the oven to 375°F (190°C) and bake as directed, adding an extra 10-15 minutes if needed.
Adding a splash of vodka to the sauce helps release flavors from the tomatoes that are otherwise trapped, giving the dish a unique depth.
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