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If you're craving something hearty and comforting, this Penne Vodka Casserole is your answer. Imagine penne pasta swimming in a rich, creamy vodka sauce, topped with gooey mozzarella and sharp parmesan. It's a dish that brings warmth to any table, perfect for family dinners or a cozy night in. Let's dive into this deliciousness!
The name of the recipe: Penne Vodka Casserole Recipe
Ingredients:
- 1 lb penne pasta
- 2 cups vodka sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
- Add the vodka sauce and heavy cream to the saucepan. Stir well and let it simmer for about 5 minutes.
- Combine the cooked penne pasta with the sauce mixture. Add salt and black pepper to taste.
- Transfer the pasta mixture to a baking dish. Sprinkle the shredded mozzarella and grated parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
What You Will Need
Read more: Penne alla Vodka Casserole Recipe
What you will need to make Penne Vodka Casserole
- Penne pasta: Provides the base, holding the sauce and cheese together, creating a hearty and satisfying dish.
- Vodka sauce: Adds rich, creamy tomato flavor with a hint of vodka, making the dish unique and delicious.
- Heavy cream: Enhances the sauce's creaminess, giving it a luxurious texture and richer taste.
- Shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy top layer that complements the pasta and sauce.
- Grated parmesan cheese: Adds a sharp, nutty flavor, balancing the creaminess of the mozzarella and sauce.
- Olive oil: Used to sauté garlic, infusing the dish with a subtle, aromatic base flavor.
- Garlic: Provides a fragrant, savory depth, enhancing the overall taste of the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make Penne Vodka Casserole Recipe
- Large pot: Needed to cook the penne pasta until al dente.
- Saucepan: Used to heat olive oil, cook garlic, and simmer the vodka sauce with heavy cream.
- Baking dish: Essential for transferring the pasta mixture and baking it with cheese on top.
- Colander: Drains the cooked pasta efficiently.
- Wooden spoon: Ideal for stirring the sauce and pasta mixture.
- Oven: Bakes the casserole until the cheese is melted and bubbly.
Penne Vodka Casserole Recipe
Ingredients:
Main Ingredients
- 1 lb penne pasta
- 2 cups vodka sauce
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
Instructions:
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- 3. In a saucepan, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
- 4. Add the vodka sauce and heavy cream to the saucepan. Stir well and let it simmer for about 5 minutes.
- 5. Combine the cooked penne pasta with the sauce mixture. Add salt and black pepper to taste.
- 6. Transfer the pasta mixture to a baking dish. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- 7. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- 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 vodka casserole as directed but don't bake it.
- Cover the assembled dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours before baking.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap the dish tightly in plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly and heated through.
Adding a splash of vodka to the sauce can enhance the flavor by releasing subtle aromas from the tomatoes that are otherwise locked away.
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