Vodka Sauce Pasta (Dump-and-Bake)

5 from 1 vote

Vodka Sauce Pasta (Dump-and-Bake)

This dump-and-bake vodka sauce pasta is creamy, cheesy, and made with high-protein chickpea pasta. Everything cooks in one dish — no boiling, no extra pans — making it perfect for busy weeknights or meal prep. Cozy, family-friendly, and easy to customize with chicken or veggies, this vodka sauce pasta bake is comfort food you’ll want on repeat.

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Prep Time 5

Cook Time 42

Total Time 47

SERVINGS: 6 servings

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

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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

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