Made with a luxuriously creamy tomato sauce, this easy homemade Baked Penne Alla Vodka is a comforting family favorite. Melted fresh mozzarella and lean ground turkey add satisfying texture and flavor.
An Oven-Baked Spin on Classic Penne Alla Vodka
A bubbling pasta bake is the ultimate in weeknight comfort: pasta, cheese, and a rich tomato sauce come together to please the whole family. This version combines a savory meat sauce with a silky vodka cream sauce for a restaurant-style dish you can make at home.
Vodka sauce is an Italian-American favorite made from sautéed onions, heavy cream, tomato, and a splash of vodka to brighten the flavors. Tossed with penne and finished in the oven with a blanket of fresh mozzarella, this baked penne alla vodka becomes an easy, crowd-pleasing meal.
Is Baked Penne Alla Vodka Alcoholic?
The sauce includes vodka, so the dish contains a small amount of alcohol. Simmering reduces most of the alcohol, but not all of it. If you prefer a non-alcoholic version, omit the vodka and add a splash of water or broth if the sauce needs thinning. The dish will remain creamy and flavorful, though the vodka does add a subtle depth.
What You’ll Need
This recipe is made from wholesome pantry and fridge ingredients — no preservatives. A little grated Parmesan in the sauce and slices of fresh mozzarella on top make the finished bake creamy and irresistible.
- Pasta: 1 pound dry penne (or rigatoni, fusilli, farfalle).
- Olive Oil: For sautéing.
- Onion: One small yellow onion, diced.
- Bell Pepper: One, diced (any color).
- Ground Turkey: 1 pound (substitute ground beef, pork, or Italian sausage if preferred).
- Salt and Pepper: To taste.
- Herbs: Dried rosemary, oregano, and basil (Italian seasoning works well).
- Garlic: Fresh minced garlic for best flavor.
- Tomato Paste: Adds depth.
- Vodka: 1/2 cup to enhance the sauce (optional).
- Crushed Tomatoes: 1 (28-ounce) can.
- Heavy Cream: 1 cup to make the sauce silky.
- Parmesan: 1/4 cup grated.
- Mozzarella: 8 ounces fresh, thinly sliced for a melty topping.
How to Make It, Step by Step
The method is straightforward: cook the pasta, make the vodka cream meat sauce in one skillet, combine with the pasta, top with mozzarella, and bake until bubbly.
- Preheat: Heat the oven to 375°F.
- Cook pasta: Boil penne according to package instructions until al dente; drain.
- Sauté aromatics and turkey: Heat olive oil in a large skillet over medium. Cook diced onion and pepper for about 3 minutes, then add ground turkey. Season with salt and pepper and cook until no pink remains, breaking up the meat. Drain excess grease if necessary.
- Build the sauce: Return the skillet to medium heat. Stir in rosemary, oregano, basil, and garlic and cook briefly. Add tomato paste and stir, then pour in the vodka and scrape up browned bits; cook 2 minutes. Add crushed tomatoes, heavy cream, and Parmesan, stir to combine, and simmer 2–3 minutes.
- Assemble: Transfer the drained pasta to a 9×13 baking dish. Pour the turkey vodka sauce over the pasta and mix until evenly coated. Arrange thin slices of fresh mozzarella over the top.
- Bake: Bake 22–25 minutes until the mozzarella is melted and the edges are bubbling. Let the dish rest 5–10 minutes before serving.
Easy Tips and Scrumptious Variations
This baked penne is flexible — easy to adapt for different tastes and diets. Keep these tips in mind to get the best result.
- Don’t overcook pasta: Drain when al dente since it will finish cooking in the oven.
- Use filled pasta: Swap penne for ravioli or tortellini for an extra-rich bake.
- Make it vegetarian: Omit the turkey and add more vegetables or use a plant-based protein.
- Try Italian sausage: Substitute ground Italian sausage for a bolder flavor.
- Add vegetables: Mushrooms, spinach, zucchini, or cauliflower all work well in this sauce.
Great Side Dishes for Baked Penne Alla Vodka
Keep sides simple and complementary: a green salad and garlic bread are classic pairings, or choose a vegetable side to balance the richness.
- Stuffed Avocado or Caprese-style salad: Fresh tomatoes and basil pair nicely with the creamy sauce.
- Garlic knots or garlic bread: Buttery, garlicky bread is perfect for mopping up sauce.
- Crispy asparagus or roasted vegetables: Light, roasted sides add texture and color.
Storing and Reheating Your Leftover Pasta
- Refrigerate: Store leftovers in airtight containers for 3–4 days.
- Reheat: Warm individual portions in the microwave, or bake at 350°F until heated through.
Can I Freeze Baked Pasta?
- Yes. Portion the cooled baked pasta into freezer-safe bags or containers, remove excess air, and freeze up to 3 months.
- Thaw overnight in the fridge before reheating for best texture.
Baked Penne Alla Vodka
Ingredients
- 1 pound dry penne pasta
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 1 bell pepper, diced
- 1 pound ground turkey
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup vodka (optional)
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/4 cup grated Parmesan
- 8 ounces fresh mozzarella, thinly sliced
Instructions
- Preheat oven to 375°F.
- Cook penne pasta according to package directions until al dente; drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions and peppers and cook about 3 minutes.
- Add ground turkey, season with salt and pepper, and cook about 8 minutes until no longer pink, breaking up the meat. Drain excess grease if needed.
- Return skillet to medium heat. Stir in rosemary, oregano, and basil, then add garlic and cook 15 seconds.
- Stir in tomato paste. Pour in the vodka and scrape up browned bits; cook 2 minutes.
- Add crushed tomatoes, heavy cream, and Parmesan; stir to combine. Bring to a simmer and cook 2–3 minutes.
- Transfer drained pasta to a 9×13 baking dish. Pour the turkey sauce over the pasta and mix until evenly coated.
- Arrange slices of fresh mozzarella over the top.
- Bake 22–25 minutes until the cheese is melted and the pasta is bubbling around the edges. Let rest 5–10 minutes before serving.
Nutrition
Nutritional info is an estimate. Values may vary with ingredients and preparation methods.
Did you make this recipe? Leave a rating
More Cozy Pasta Recipes
- Instant Pot Pasta Shells and Beef
- Pasta Fagioli
- Creamy Baked Pasta with Zucchini and Mushrooms
- Cheesy Baked Ziti