Spicy Vodka Rigatoni Pasta Bake
Introducing Spicy Vodka Rigatoni Pasta Bake—a blend of creamy, cheesy, and jammy tomato flavors with a spicy kick! This irresistible dish combines the richness of creamy vodka sauce, gooey melted cheese, and bold spicy tomatoes. Get ready for a comforting and flavorful vegetarian pasta bake that's ideal for cozy nights or entertaining with a twist! Gluten-free + Less Spicy Option.
Servings: 6 servings
Calories: 288kcal
Ingredients
- 1 (16 oz.) package rigatoni pasta, organic (You can also use ANY other pasta shape as desired)
- 1 cup organic kale, chopped
SAUCE:
- 1 tablespoon Extra virgin olive oil
- 4 garlic cloves, minced
- 2 tomato-on-the-vine, chopped
- 6 Tbsps tomato paste, organic
- 1 (15 oz.) can organic tomato sauce
- 1 ½ cups organic heavy cream
- ½ cup organic vegetable stock
- 2 Tbsps cooking wine
- ½ lemon, freshly-squeezed
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon red pepper flakes (You can increase the amount based on desired level of spiciness)
- 2 cups mild or sharp cheddar or mozzarella cheese
- ½ cup freshly-grated parmesan
Instructions
- Preheat oven to 400 degrees Fahrenheit and lightly grease a standard baking dish----about 9x13.
BOIL THE PASTA:
- Cook pasta according to packaging. NOTE: rigatoni pasta doesn’t take a long time to cook, usually 10-13 minutes. NOTE: I always add 1 tablespoon of olive oil to the boiling water to prevent pasta from sticking together. Drain and set aside.
COOK THE SPICY VODKA SAUCE:
- In a large 12-inch skillet, add the olive oil and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
- Add the chopped tomatoes, tomato paste, and seasonings, sautéing until combined and fragrant, about 2-3 minutes. Add in the tomato sauce, veggie stock, heavy cream, lemon juice, chopped kale, and cooking wine, stirring everything together until combined. Bring it to a boil and then reduce the heat to low, allowing it to simmer in the sauce for 3-4 minutes. Stir in the grated parmesan cheese until melted and the sauce becomes smooth. Remove from heat.
ASSEMBLY:
- In the baking dish, add a spoon (or two) of the sauce to the bottom, followed by the drained cooked pasta and the sauce, pouring it all over until evenly covered. Do a light stir to better incorporate sauce with pasta and sprinkle a nice layer of mozzarella (or cheddar) cheese atop until the entire pasta is covered.
- Loosely cover with foil and bake for 20-25 minutes. Remove foil paper and bake for another 10-15 minutes or so, until cheese has fully melted and the top is browned slightly.
- Remove from oven and serve with your favorite salad or garlic bread.
- Bon Appetit!
Notes
- STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days. To re-heat, simply heat in the oven for the best results or microwave for a minute or two until heated through.
- GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
- MAKE AHEAD: Cook your pasta and let it cool completely before storing in an air-tight refrigerator for 3-5 days. You can prep fresh kale by chopping it and placing it in an air tight container to refrigerate overnight as well. Follow steps to cook the vodka sauce and after that step, remove sauce from heat, let cool and store in the fridge the day before. On the day of, remove everything to room temp., about 15-20 minutes and continue assembly STEPS and bake.
Nutrition
Calories: 288kcal | Carbohydrates: 9g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 74mg | Sodium: 765mg | Potassium: 325mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2574IU | Vitamin C: 20mg | Calcium: 166mg | Iron: 1mg