Baked Ziti with Shortcut Vodka Sauce

Three types of cheeses — Parmesan, ricotta, and mozzarella — come together with spicy Italian sausage and a quick vodka sauce in this crowd-pleasing baked pasta. To achieve the flavor of a slow-simmered sauce with the ease of weeknight dinner, we lean on jarred marinara sauce, spiking it with vodka for a touch of sharpness and finishing with a splash of heavy cream. Assemble the dish in layers, rather than tossing it all together, so you have pockets of melty cheese and creamy sauce throughout.

Frequently Asked Questions

What can you substitute for ziti?

Any short pasta such as penne, cavatappi, or farfalle can be used in place of ziti. The pasta will continue to soften as it bakes, so be sure to boil it until just al dente to prevent mushy pasta.

Should you toss the pasta with oil after boiling?

Do not toss the cooked pasta with oil; that will prevent the sauce from clinging to the ziti. It’s okay to let the noodles sit and dry out slightly while preparing the sauce.

Notes from the Food & Wine Test Kitchen

If your ricotta happens to be watery, spread it over a few layers of paper towels, then pat it dry with more paper towels. The paper towels will absorb the excess moisture, and the ricotta will peel right off.

Suggested pairing

Try a red fruit–scented Pinot Noir, like Cloudline Willamette Valley, with this crowd-pleasing pasta.

Make ahead

The baked ziti can be prepared through step 4 up to one day in advance and stored, covered, in the refrigerator. Let stand at room temperature while the oven preheats. Proceed with step 5 as directed, increasing bake time to about 45 minutes, tenting the dish with foil if needed to prevent excess browning.

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