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If you're craving a comforting dish with a bit of a kick, this Vodka Pasta Casserole is your answer. Combining creamy marinara sauce with a splash of vodka, this recipe elevates your typical pasta bake to a whole new level. Perfect for a cozy night in or impressing guests, it's a surefire hit. Let's dive in!
The name of the recipe: Vodka Pasta Casserole Recipe
Ingredients:
- 1 lb penne pasta
- 2 cups marinara sauce
- 1 cup heavy cream
- 1/2 cup vodka
- 1 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the marinara sauce, heavy cream, and vodka. Stir well and let it simmer for about 10 minutes.
- In a large mixing bowl, combine the cooked pasta and the sauce. Mix well.
- Transfer the pasta mixture to a baking dish. Sprinkle the grated parmesan cheese and shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
What You Will Need
Read more: Penne Vodka Casserole Recipe
What you will need to make vodka pasta casserole
- Penne pasta: Provides the base for the casserole, holding the sauce and cheese together for a hearty, satisfying dish.
- Marinara sauce: Adds rich tomato flavor and a touch of acidity, balancing the creaminess of the dish.
- Heavy cream: Brings a luxurious, creamy texture that melds beautifully with the marinara and vodka.
- Vodka: Enhances the sauce's flavor by releasing the tomato's natural sweetness and adding a subtle depth.
- Grated parmesan cheese: Adds a nutty, salty flavor that complements the creamy sauce and pasta.
- Olive oil: Provides a smooth base for cooking the sauce, adding a hint of richness.
- Shredded mozzarella cheese: Melts beautifully on top, creating a gooey, golden crust that makes the casserole irresistible.
Tools and Instruments Required
What tools/instruments will be needed to make Vodka Pasta Casserole Recipe
- Saucepan: Needed to simmer the marinara sauce, heavy cream, and vodka together for a rich, cohesive sauce.
- Large mixing bowl: Essential for combining the cooked pasta with the sauce evenly before baking.
- Baking dish: Used to hold the pasta mixture and cheese while baking, ensuring even cooking.
- Colander: Drains the cooked pasta efficiently, preventing it from becoming soggy.
- Wooden spoon: Ideal for stirring the sauce and mixing the pasta without scratching cookware.
Vodka Pasta Casserole Recipe
A creamy and delicious vodka pasta casserole that's perfect for dinner.
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Ingredients:
Main Ingredients
- 1 lb Penne Pasta
- 2 cups Marinara Sauce
- 1 cup Heavy Cream
- 1/2 cup Vodka
- 1 cup Grated Parmesan Cheese
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 cup Shredded Mozzarella Cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to the package instructions. Drain and set aside.
- In a saucepan, heat the olive oil over medium heat. Add the marinara sauce, heavy cream, and vodka. Stir well and let it simmer for about 10 minutes.
- In a large mixing bowl, combine the cooked pasta and the sauce. Mix well.
- Transfer the pasta mixture to a baking dish. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese on top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes:
Feel free to add some cooked chicken or shrimp for extra protein.
Read more: Tomato Pasta Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 50gProtein: 15gFat: 20gSaturated Fat: 10gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the pasta and sauce as directed.
- Mix pasta with sauce and transfer to a baking dish.
- Cover tightly with plastic wrap or aluminum foil.
- Refrigerate for up to 24 hours before baking.
Freezing Instructions
- Follow the make-ahead steps.
- Wrap the baking dish in plastic wrap, then in aluminum foil.
- Label with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Adding vodka to the sauce not only enhances the flavor but also helps release flavors from the tomatoes that are otherwise locked away.
Frequently Asked Questions
FAQ:
Can I use a different type of pasta?
Yes, any short pasta like rigatoni or fusilli works well.
What can I substitute for vodka?
You can use chicken broth or water, but the flavor will be different.
Can I make this dish ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I add meat to this recipe?
Yes, cooked sausage or chicken are great additions.
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