Baked pasta dishes hold a special place in Italian home cooking. They are the kind of meals made for Sundays, family gatherings, or evenings when the kitchen becomes the warm center of the house. Pasta al forno with vodka sauce and mozzarella is a modern twist on this tradition, blending the comforting ritual of baked pasta with the bold, creamy character of vodka tomato sauce.
Vodka sauce, famously associated with Italian-American cuisine and Northern Italian trattorias from the late 20th century, is loved for its balance of richness and brightness. The vodka itself doesn’t make the dish taste alcoholic; instead, it enhances the aroma of tomatoes and cream, amplifying flavors that would otherwise remain muted.
Ingredients (serves 4–6)
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400 g (14 oz) short pasta (penne or rigatoni work best)
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2 cups La San Marzano vodka sauce
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200 ml (¾ cup) heavy cream (if not already in the sauce)
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250 g (9 oz) fresh mozzarella, diced or torn
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50 g (½ cup) grated Parmigiano Reggiano
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1 small onion or shallot, finely chopped
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1 tbsp olive oil
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Salt and black pepper, to taste
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Optional: red pepper flakes or fresh basil
Preparation
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Preheat the oven to 190°C / 375°F. Lightly grease a baking dish with olive oil.
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Cook the pasta in well-salted boiling water until very al dente (about 2 minutes less than package instructions). Drain and set aside.
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In a pan over medium heat, warm the olive oil and sauté the onion or shallot until soft and translucent.
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Add the vodka sauce and cream (if needed). Stir gently and let it simmer for 5–7 minutes, seasoning with salt and black pepper.
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Combine the pasta with the sauce, mixing until evenly coated.
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Transfer half of the pasta to the baking dish, scatter half of the mozzarella on top, then add the remaining pasta. Finish with the rest of the mozzarella and the grated Parmigiano.
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Bake uncovered for 20–25 minutes, until bubbling and golden on top. Let rest for 5 minutes before serving.
Flavor balance tips
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Acidity vs. creaminess: If the sauce feels too rich, add a small spoon of extra tomato sauce before baking to brighten the dish.
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Cheese control: Use fresh mozzarella for stretch, but don’t overdo it too much can overpower the vodka sauce’s delicate balance.
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Heat accent: A pinch of red pepper flakes enhances the tomato and cream without making the dish spicy.
