| Prep | 15 minutes |
| Cook | 45 minutes |
| Resting | 10 minutes |
| Total | 1 hour 10 minutes |
| Serves | 8 |
| Equipment | large Dutch oven or oven-safe pot (or a 9×13-inch baking dish), large pot for the pasta, mixing bowl |
A golden, bubbling layer of mozzarella and Parmesan on top. Underneath, tubes of ziti coated in a creamy, slightly spicy tomato sauce, with soft pockets of seasoned ricotta hidden between the layers. Every spoonful gets a bit of everything: sauce, pasta, creamy cheese and a crispy browned edge if you are lucky. That is this vodka sauce baked ziti, and it is the kind of dish that disappears from the table quickly.
It starts like a classic penne alla vodka: shallots softened in butter, tomato paste cooked until it darkens, a splash of vodka, crushed tomatoes and a finish of cream and Parmesan. The sauce is then tossed with slightly undercooked ziti, layered with ricotta and cheese and baked until bubbly. It is vegetarian as written, and you can make the whole thing in the same pot you cook the sauce in.
Ingredients
For the vodka sauce
- 2 tbsp butter and 1 tbsp olive oil – butter for flavor, oil so it does not brown too fast.
- 2 shallots, finely chopped – milder and sweeter than onion, they melt into the sauce.
- 1/4 cup (about 65 g) tomato paste – cooked until it darkens, it gives the sauce its deep flavor and color.
- 4 garlic cloves, grated.
- 1 tsp Calabrian chili paste or 1/2 tsp red pepper flakes – a gentle heat; use less for a mild sauce.
- 1 tsp dried oregano, optional.
- 1/3 cup (80 ml) vodka, or dry white wine – deglazes the pan and sharpens the tomato flavor.
- 1 can (28 oz / 794 g) crushed tomatoes.
- 1 tsp salt, plus more to taste.
- 3/4 cup (180 ml) heavy cream – turns the sauce creamy and pink.
- 1/2 cup (50 g) grated Parmesan – stirred into the sauce for a savory, rounded flavor.
- 1 tbsp cold butter, optional – helps the sauce turn glossy and smooth.
For the pasta and cheese
- 1 lb (450 g) ziti – penne or rigatoni work too.
- 15 oz (425 g) whole-milk ricotta – mixed with 1/4 cup (25 g) grated Parmesan, 2 tbsp chopped parsley or basil, salt and pepper.
- 2 cups (8 oz / 225 g) shredded low-moisture mozzarella, divided.
- 1/4 cup (25 g) grated Parmesan for the top.
How to Make It
1. Soften the shallots – medium, 4 to 5 minutes
Heat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil for the pasta. In a Dutch oven or oven-safe pot, melt the butter with the olive oil over medium heat, add the shallots and cook, stirring, until soft and translucent. They should be tender with no browned edges.
2. Caramelize the tomato paste – medium, 3 to 4 minutes
Stir in the tomato paste and cook, stirring often, until it darkens and starts to stick to the bottom of the pot. Add the garlic, chili paste or flakes and oregano and cook for 30 seconds. The paste should turn from bright red to a deep brick red.
3. Add the vodka and tomatoes – simmer 15 minutes
Pour in the vodka and scrape up the browned bits from the bottom. Let it bubble for about 1 minute, then add the crushed tomatoes and salt. Simmer gently, stirring occasionally, while the pasta cooks. The sauce should thicken slightly and no longer smell sharply of alcohol.
4. Cook the ziti – 2 to 3 minutes less than the package says
Add the ziti to the boiling water and cook until it is still firm in the center, 2 to 3 minutes short of the package time. Scoop out 1 cup of the pasta water, then drain. The pasta should bend but still feel underdone; it finishes cooking in the oven.
5. Finish the sauce – low, 2 minutes
Lower the heat, stir in the cream and 1/2 cup of Parmesan, then add a splash of pasta water and the cold butter if using. Taste and adjust the salt. Mix the ricotta with the Parmesan, herbs, salt and pepper in a bowl. The sauce should be creamy, pink-orange and smooth.
6. Layer – 5 minutes
Add the drained ziti to the pot and toss until every piece is coated. Remove about half of the pasta to a bowl. Dollop half of the ricotta over the pasta left in the pot, then scatter over a third of the mozzarella. Return the reserved pasta, dollop the rest of the ricotta on top, then finish with the remaining mozzarella and the 1/4 cup Parmesan. If you prefer, layer it the same way in a greased 9×13-inch baking dish. You should still see some sauce between the dollops of ricotta.
7. Bake – 375°F (190°C), 20 to 25 minutes
Bake uncovered on the middle rack. For a darker top, broil for the last 1 to 2 minutes, watching closely. It is ready when the sauce bubbles at the edges and the cheese is melted and golden in spots.
8. Rest – 10 minutes
Let the ziti rest before serving. The sauce settles and thickens slightly, so each portion holds together on the plate.
Why the Pasta Goes In Undercooked
Pasta keeps absorbing liquid long after it leaves the water. In a baked dish, it sits in hot sauce for another twenty minutes or more, and if it went in fully cooked it would come out soft and swollen. Taking it out of the water a few minutes early means it finishes cooking in the oven, soaking up flavor from the sauce instead of plain water, and still has some bite when you serve it.
It also explains why this recipe makes more sauce than a pan of stovetop pasta would need. Part of it disappears into the ziti as it bakes. A dish that looks very saucy going into the oven comes out creamy, not dry.
Does the Alcohol Cook Off?
Not entirely. Vodka is added for its sharp, clean edge, which balances the sweetness of the tomatoes and the richness of the cream. Simmering removes much of the alcohol, but not all of it. According to the USDA Table of Nutrient Retention Factors, a dish in which alcohol is stirred in and then baked or simmered for 30 minutes still retains about 35 percent of it, and about 25 percent after an hour.
Spread across eight servings, a third of a cup of vodka leaves only a small amount in each portion. If you are cooking for children, for someone who avoids alcohol or for anyone who is pregnant, replace the vodka with a splash of pasta water and a squeeze of lemon juice. White wine is not an alternative here, since it contains alcohol too. The sauce loses a little sharpness, but it is still creamy and full of flavor.
Make-Ahead and Storage
Assemble the ziti up to a day in advance, cover tightly and refrigerate. Bake it straight from the refrigerator, adding 10 to 15 minutes to the baking time, until bubbling at the edges and hot in the center.
Refrigerate leftovers in an airtight container and eat them within 3 to 4 days. Reheat individual portions in the microwave with a spoonful of water, or a larger amount covered with foil in a 350°F (175°C) oven until hot all the way through. Baked ziti also freezes well: freeze cooled portions in airtight containers for up to 3 months and thaw them overnight in the refrigerator before reheating.
Frequently Asked Questions
Should I add an egg to the ricotta?
It is optional. An egg makes the ricotta layer firmer, closer to the filling of a lasagna. Without it, the ricotta stays softer and creamier. Both work; it comes down to the texture you prefer.
Can I add meat?
Yes. Brown 1 pound of spicy Italian sausage, removed from its casing, until fully cooked, then stir it into the sauce before adding the pasta.
Which mozzarella should I use?
Low-moisture mozzarella, sold in blocks or shredded, melts evenly and browns well. Fresh mozzarella releases more water and can make the dish runny, so use it sparingly if at all.
Can I use jarred vodka sauce?
Yes, it saves about 20 minutes. Plan on 1 to 2 jars (about 25 oz each) for 1 pound of pasta, depending on how saucy you like it. Stir in a little Parmesan to freshen the flavor.
If you like creamy pasta dinners, try the Parmesan spinach mushroom pasta skillet or the spicier Cajun shrimp and sausage pasta. For a lighter, low-carb take on a creamy sauce, there is the creamy cabbage Alfredo, and the zucchini crust pizza is another cheesy vegetarian option. Find more ideas among the dinner recipes.
Vodka Sauce Baked Ziti
Ingredients
Method
- Heat the oven to 375°F (190°C) and bring a large pot of salted water to a boil. In an oven-safe pot, melt the butter with the olive oil over medium heat and cook the shallots 4 to 5 minutes until soft.
- Add the tomato paste and cook 3 to 4 minutes, stirring, until it darkens. Stir in the garlic, chili and oregano for 30 seconds.
- Deglaze with the vodka, scraping the bottom, and bubble 1 minute. Add the crushed tomatoes and salt and simmer gently about 15 minutes.
- Meanwhile, cook the ziti 2 to 3 minutes less than the package directions. Reserve 1 cup pasta water and drain.
- Lower the heat and stir the cream and 1/2 cup Parmesan into the sauce, with a splash of pasta water and the cold butter if using. Mix the ricotta with 1/4 cup Parmesan, herbs, salt and pepper.
- Toss the ziti in the sauce. Remove half. Dollop half the ricotta over the pasta in the pot, add a third of the mozzarella, return the reserved pasta, then top with the remaining ricotta, mozzarella and 1/4 cup Parmesan.
- Bake uncovered 20 to 25 minutes, until bubbling and golden in spots. Broil 1 to 2 minutes for a darker top if desired.
- Rest 10 minutes before serving.
Notes
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