This baked pasta with vodka sauce is the ultimate comfort food. Based on my spicy vodka pasta, this baked pasta dish has a creamy vodka sauce and is then baked with slices of mozzarella and grated parmesan. Plus, you can make this recipe without vodka sauce! So it's perfect if you don't have any vodka or you've run out of it.

Baked vodka pasta in a white dish topped with basil leaves.

This baked vodka pasta recipe is one I've made basically every week this winter. My husband and I both LOVE it, and it makes delish leftovers. I love my spicy vodka pasta but I can't say no to a cozy pasta bake that's loaded up with cheese!

To make this spicy baked pasta extra cheesy, I added a layer of fresh mozzarella and extra parmesan on top. I've also tested it with ricotta which makes it even creamier.

If you want more cozy weeknight meals, check out my chicken broccoli soup, rigatoni al forno, or salmon pasta with creme fraiche.

Jump to:

Why I love making this recipe
Grab your ingredients
Substitutions & Additions
How to Make This Recipe
My Top Tips
Serving Suggestions
Storage
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Recipe

Why I love making this recipe

Weeknight Dinner: this is a great weeknight dinner recipe to have in your back pocket. You will need a few different pans but it's actually a pretty low-key recipe. With just 11 ingredients you can whip up this baked pasta recipe in no time.
Leftovers: This recipe makes enough for 4-6 people (depending on how hungry you are, no judgment here) so I love making it during the week and then having it the next day for lunch.
Rich Flavors: the vodka sauce is packed with rich flavors thanks to the heavy cream, tomato paste, dried oregano and chili flakes. I then top it with mozzarella slices and grated parmesan for even more flavor and texture.

Grab your ingredients

All the ingredients needed to make baked pasta with vodka sauce, weighed out into small bowls.

Pasta: I love using rigatoni pasta here, but feel free to use another tubular pasta like penne pasta. We want something with texture to really hold on to the sauce. I've only tested this recipe with dried pasta and not fresh pasta.
Onion: you'll need a white onion or yellow onion.
Dried Oregano: I love adding dried oregano to the vodka pasta sauce, but I've also tested it with dried basil.
Garlic: Some garlic cloves are going to add more flavor and depth to the sauce.
Chili Flakes: I personally loved my vodka pasta to be spicy so I add red pepper flakes, but you can leave it out if you don't like spicy!
Sliced Mozzarella: adding fresh mozzarella is going to make the top of the baked pasta super gooey, but you could use shredded mozzarella too.
Grated Parmesan Cheese: I recommend grating your parmesan rather than buying it pre-grated. I promise it tastes so much better!

Substitutions & Additions

Calabrian Chili Paste: swap out the chili flakes for a tablespoon of Calabrian chili paste.
Ricotta Cheese: I've made this a few times with some ricotta and it's wonderful and extra creamy! Add a few dollops of ricotta on top of the baked pasta just before placing it in the oven.
Bread Crumb Topping: if you want a crispy bread topping (who doesn't), mix ½ cup of panko bread crumbs with a tablespoon or two of olive oil and some dried oregano. Mix until the breadcrumbs are glistening, then sprinkle over the pasta just before baking.

How to Make This Recipe

Step 1: Cook your pasta according to package directions. Drain and set aside. Be sure to save a cup of pasta water though!

Step 2: While the pasta is cooking, heat the olive oil in a large saucepan or large skillet over medium heat. Once shimmering, add the chopped onion and garlic. Saute but don't let it brown.

A large saucepan with cooked onions and tomato paste.

Step 3: Add the tomato paste and mix it with the onions and garlic with a wooden spoon. Stir in the chili flakes (if using) and dried oregano.

Vodka sauce in a large pan with sliced butter and grated parmesan.

Step 4: If you're using vodka, add it now. Then pour in the heavy cream and mix everything together. Add the parmesan and butter and let it simmer for 2-3 minutes over low heat. If your sauce is too thick, drizzle in some of the pasta water.

Step 5: Add your cooked pasta and mix everything together. If you still feel like your sauce is too thick, add more pasta water.

Vodka pasta in a white baking dish topped with mozzarella slices and parmesan.

Step 6: Pour the vodka pasta into a baking dish. Add slices of mozzarella on top and more grated parmesan. Place in the oven with the broiler set to high and broil for 5-8 minutes, or until the cheese has melted. Top with some fresh basil and enjoy!

My Top Tips

Pasta Water: don't forget to save that pasta water, that stuff is liquid gold. It'll help loosen up the sauce.
Al Dente Pasta: I recommend not overcooking your pasta. It'll continue to cook when it's in the oven and we don't want mushy pasta.
Smooth Sauce: if you want a smoother sauce, just before adding the pasta to the sauce, blend it in a food processor, or blender or use an immersion blender - but make sure the sauce isn't hot before you do this! Then pour the sauce back into the pan and add the pasta.

Serving Suggestions

Serve this baked vodka pasta with garlic dinner rolls! Or if that's too heavy (sorry, I love carbs!) start your meal with a burrata caprese salad or a Caesar salad.

Storage

Once cooled, cover the baking dish and place in the fridge for 2-3 days. Reheat in the microwave or in the oven before enjoying.

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If you've made this recipe, make sure to leave a ⭐️ rating and review below! I love seeing when you make my recipes, so tag me on Instagram @alpineella so I can see! You can also follow along on Pinterest, Facebook and TikTok!