If you’re looking for a cozy, crowd-pleasing weeknight dinner, this pasta bake checks all the boxes.
The secret is using Yo Mama’s Vodka Sauce, which is handcrafted in small batches with fresh cream, Romano cheese, garden tomatoes, and a dash of vodka. It tastes like you spent hours simmering sauce on the stove, but it’s ready to go straight from the jar.
Pair this recipe with an ice-cold Dr. Perfy! Available here and in stores nationwide.
Ingredients
- 1 lb short, tubular pasta (penne, rigatoni, ziti, etc.), plus salt to taste for cooking the pasta
- 1 tbsp butter
- 1 jar Yo Mama’s Foods Vodka Sauce
- 1 cup ricotta cheese
- 2/3 cup shredded mozzarella
- 10-12 slices pepperoni, diced
- 1/4 cup shredded parmesan
For serving:
- Olive oil (we love this one!)
- Fresh basil
-
Sobelini Pizza Crunch
Instructions
- Preheat the oven to 375º F.
- Bring a large pot of salted water to a boil. Add the pasta and cook until 2 to 3 minutes shy of al dente. Drain and return the pasta to the pot. Add 1 tbsp butter and stir until the noodles are lightly coated.
- Stir in about 1/2 cup of the vodka sauce to lightly coat the pasta.
- Spoon a thin layer of vodka sauce over the bottom of a 9x13 baking dish. Add half of the pasta to the dish. Top with spoonfuls of sauce, small dollops of ricotta (about half of it), a sprinkle of mozzarella, and half of the diced pepperoni.
- Repeat, adding the remaining pasta, sauce, ricotta, mozzarella, and a sprinkle of Parmesan. Finish with the remaining diced pepperoni.
- Bake uncovered at 375°F for 20 to 25 minutes, or until the cheese is melted and the edges are bubbling. If you want extra browning on top, broil for 1 to 2 minutes at the end.
- Finish the pasta with a sprinkle of Pizza Crunch, a drizzle of olive oil, and fresh basil ribbons.
