STREAMING NOW: Chuck's Week Off

Pasta Bake With Vodka Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is a simple, quick and relatively healthy pasta recipe (especially if you use whole wheat pasta and low fat cheese). I recommend using shorter pastas like penne, ziti, farfalle, macaroni or rotini. If you want to use spaghetti or linguine, break the noodles into thirds or quarters. You can also use any kind of sauce. I prefer vodka tomato sauce, but I've also used garlic basil, and it tasted great. I also stick the dish under the broiler for a minute or two after it's done baking to make the cheese brown and crispy.”
READY IN:
30mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Boil pasta in hot water until just underdone (two minutes or so less than the instructions on the box).
  3. While the pasta is cooking, heat oil and garlic in a saucepan over medium heat.
  4. Add peppers and mushrooms to the saucepan and sautee until just tender (about 5-7 minutes).
  5. Drain pasta.
  6. In a medium sized mixing bowl, mix sautéed vegetables, fresh tomatoes, 1 Tablespoon fresh parsley
  7. Add vodka tomato sauce and 1 cup of the low fat Mozzarella cheese and mix well.
  8. Pour the mixture into a baking dish. I use a 9" X 5" bread pan.
  9. Sprinkle the remaining 1/2 cup of Mozzarella cheese and the remaining Tablespoon of Parsley over the top of the pasta.
  10. Bake at 375 degrees for ten minutes or until the cheese on top is brown and bubbly.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: