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Baking dish of vodka sauce baked ziti with golden bubbling mozzarella, creamy pink tomato sauce and pockets of ricotta, a serving scooped out

Vodka Sauce Baked Ziti

Creamy vodka sauce baked ziti with pockets of seasoned ricotta and a bubbly golden mozzarella and Parmesan top.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Italian-American
Calories: 630
Ingredients Method Notes

Ingredients
  

For the vodka sauce
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 shallots finely chopped
  • 1/4 cup tomato paste about 65 g
  • 4 garlic cloves grated
  • 1 tsp Calabrian chili paste or 1/2 tsp red pepper flakes
  • 1 tsp dried oregano optional
  • 1/3 cup vodka or dry white wine
  • 28 oz crushed tomatoes 1 can
  • 1 tsp salt plus more to taste
  • 3/4 cup heavy cream
  • 1/2 cup grated Parmesan
  • 1 tbsp cold butter optional
For the pasta and cheese
  • 1 lb ziti
  • 15 oz whole-milk ricotta
  • 1/4 cup grated Parmesan for the ricotta
  • 2 tbsp parsley or basil chopped
  • 2 cups shredded low-moisture mozzarella 8 oz, divided
  • 1/4 cup grated Parmesan for the top

Method
 

  1. 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.
  2. Add the tomato paste and cook 3 to 4 minutes, stirring, until it darkens. Stir in the garlic, chili and oregano for 30 seconds.
  3. Deglaze with the vodka, scraping the bottom, and bubble 1 minute. Add the crushed tomatoes and salt and simmer gently about 15 minutes.
  4. Meanwhile, cook the ziti 2 to 3 minutes less than the package directions. Reserve 1 cup pasta water and drain.
  5. 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.
  6. 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.
  7. Bake uncovered 20 to 25 minutes, until bubbling and golden in spots. Broil 1 to 2 minutes for a darker top if desired.
  8. Rest 10 minutes before serving.

Notes

Alcohol: simmering and baking remove only part of the alcohol. For an alcohol-free version, replace the vodka with a splash of pasta water and a squeeze of lemon juice.
Make ahead: assemble up to a day ahead, cover and refrigerate; add 10 to 15 minutes to the baking time.
Storage: refrigerate leftovers up to 3 to 4 days, or freeze portions up to 3 months. Reheat until hot all the way through.
Variations: add 1 lb browned spicy Italian sausage; add an egg to the ricotta for a firmer layer; penne or rigatoni instead of ziti; 9x13-inch baking dish instead of the pot.
Nutrition is an estimate calculated from standard ingredient values, not a laboratory analysis.