Vodka Sauce Pasta
Vodka sauce pasta is one of those meals that feels indulgent, cozy, and nostalgic, but still totally doable on a busy weeknight. Creamy tomato sauce, lots of cheese, and pasta baked until bubbly? Always a yes.
This version is a dump-and-bake vodka sauce pasta, which means no boiling the noodles and no extra pans. Everything goes into one dish, straight into the oven, and comes out as a creamy, cheesy pasta bake that works for real life.
I’m using high-protein chickpea pasta here, which makes this vodka sauce pasta extra filling and perfect for nights when you want comfort food that still feels balanced. It’s the same cozy energy as my Creamy Pesto Chicken Orzo Bake or High-Protein Tamale Casserole, just with a rich vodka sauce twist.
If you love easy pasta bakes, this is one you’ll want on repeat.
Why You’ll Love This Vodka Sauce Pasta
This recipe is everything I want in a weeknight dinner:
- Dump-and-bake: No boiling pasta
- One pan: Minimal cleanup
- High-protein: Thanks to chickpea pasta and cottage cheese
- Family-friendly: Creamy, mild, and comforting
- Perfect for leftovers: Reheats beautifully
It also works as a dump-and-bake cheesy vodka pasta bake if you’re meal prepping or feeding a crowd. If you loved this cozy one-pot dinner, you’ll also love my Viral Dumpling Bake.
Ingredients
Here’s what you’ll need to make this easy baked vodka sauce pasta:
Banza Chickpea Pasta: This holds up really well in baked dishes and adds protein and fiber without changing the classic pasta texture.
Vodka Sauce: I use jarred vodka sauce to keep this recipe simple and weeknight-friendly.
Broth: Helps cook the pasta directly in the oven.
Heavy Cream or Half & Half: Adds richness and balances the tomato sauce.
Cottage Cheese or Ricotta
Makes the sauce extra creamy and boosts protein without tasting “healthy.”
Mozzarella + Parmesan: For that golden, bubbly top layer.
Optional add-ins like rotisserie chicken or spinach work great if you want to bulk it up, similar to how I add protein to my Pizza Pasta Salad or Creamy Tuscan Ravioli Soup.
Ingredient Swaps
No chickpea pasta -> You can use regular pasta, but you’ll likely need to increase the liquid slightly and keep a close eye on doneness since this recipe is tested specifically for chickpea pasta.
No vodka sauce -> A creamy marinara works well here. Add an extra splash of cream to mimic the richness of vodka sauce.
No cottage cheese -> Ricotta is a great 1:1 swap. Greek yogurt can also work, but it will be slightly tangier.
Want more protein -> Stir in shredded rotisserie chicken, cooked Italian sausage, or even leftover grilled chicken before baking.
Dairy-free -> Use a dairy-free vodka sauce, coconut cream in place of heavy cream, and dairy-free shredded cheese (note texture may vary).
Feeding picky eaters -> Skip add-ins and keep it simple. This vodka sauce pasta is mild, creamy, and very kid-friendly as written.
How to Make Dump-and-Bake Vodka Sauce Pasta
Step 1: Prep the Dish
Preheat your oven to 400°F and lightly grease a 9×13 baking dish.
Step 2: Dump Everything In
Add the uncooked chickpea pasta, vodka sauce, broth, cream, and cottage cheese directly into the dish. Stir well so all of the pasta is submerged.
Step 3: Cover and Bake
Cover tightly with foil and bake for 30 minutes. The steam is what cooks the pasta, so make sure it’s sealed well.
Step 4: Add Cheese
Remove the foil, stir everything again, then sprinkle mozzarella and parmesan evenly over the top.
Step 5: Finish Baking
Bake uncovered for 10–15 minutes, until bubbly and lightly golden. Let it rest for 5 minutes before serving so the sauce thickens.
This method is similar to the technique I use in my Creamy Pesto Chicken Orzo Bake, and it works every time.
Tips for the Best Vodka Sauce Pasta Bake
- Stir well before baking to prevent dry spots
- Cover tightly so the pasta cooks evenly
- If it looks dry, add a splash of broth before adding cheese
- Let it rest before serving for the creamiest texture
Make-Ahead, Storage & Reheating
This vodka sauce pasta is great for meal prep.
- Make ahead: Assemble fully and refrigerate up to 24 hours before baking
- Store: Keep leftovers in the fridge for up to 4 days
- Reheat: Microwave or bake at 350°F until warmed through
If you love dinners that reheat well, you’ll also like my Philly Cheesesteak Casserole and Jalapeño Popper Chicken Salad.
Frequently Asked Questions
You can, but liquid ratios may change. This recipe is tested specifically for chickpea pasta.
No, it melts right into the sauce and just makes it creamier.
Yes. It’s mild, creamy, and familiar.
Absolutely. Rotisserie chicken or cooked Italian sausage work well.
You May Also Like
Vodka Sauce Pasta (Dump-and-Bake)
Ingredients
- 1 box Banza chickpea pasta penne or rotini
- 1 jar vodka sauce 24 oz
- 1½ cups chicken broth or vegetable
- ¾ cup heavy cream or half & half
- ½ cup cottage cheese or ricotta
- ¾ cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Optional: 1–2 cups cooked rotisserie chicken or a few handfuls of spinach
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 baking dish.
- Add uncooked pasta, vodka sauce, broth, cream, and cottage cheese directly to the dish. Stir very well so the pasta is fully submerged.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil, stir thoroughly, then sprinkle mozzarella and parmesan evenly over the top.
- Bake uncovered for 10–15 minutes, until bubbly and lightly golden.
- Let rest for 5 minutes before serving so the sauce thickens.
Notes
- Stirring well before baking is key to even cooking
- Cover tightly — steam is what cooks the pasta
- If the pasta looks dry after uncovering, add a splash of broth before adding cheese
- Resting time helps the sauce thicken and set
- This works perfectly as a dump-and-bake cheesy vodka pasta bake for meal prep
This is the easiest meal and so yummy! Everyone in my household loved it, including two toddlers…finally a meal the whole family would eat! We added spinach and it was so good!