Cheesy Vodka Sauce Pasta Bake

Serves: 4-6 people

Prep: 10 mins

Cook: 20 mins

Total: 30 mins

Ingredients

For the vodka sauce:

2 tbsp olive oil

50g unsalted butter, diced

3 cloves garlic, finely chopped

1 small shallot finely diced

½ tsp chilli flakes (optional)

¼ cup vodka

1 tbsp tomato paste

700g passata

¾ cup thickened cream

½ cup finely grated parmesan

Salt & black pepper, to taste

For the pasta bake:

400g Conchiglie pasta shells

250g Giorgio's Bocconcini, torn or halved

¼ cup parmesan, extra

Instructions

Step 1

Bring a large pot of salted water to the boil. Cook pasta until just al dente. Drain and set aside.

Step 2

In a large pan, heat olive oil over medium heat. Add onion and cook until soft and translucent Stir in garlic and tomato paste and cook for another minute, until the tomato pasta melts into the butter.

Step 3

Pour in vodka and let it simmer for 2–3 minutes to cook off the alcohol. Stir through cream and parmesan, cooking until silky and slightly thickened. Taste and adjust seasoning.

Step 4

Preheat oven to 200°C (fan-forced 180°C). Toss cooked pasta through the sauce and stir until fully coated. Scatter over the bocconcini and extra parmesan cheese.

Step 5

Bake for 20–25 minutes, until golden, bubbling, and slightly crisp on top. Serve with more grated parmesan cheese on top.

Step 6

Step 7

Step 8

Step 9

Notes

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