Vodka Sauce Baked Ziti 🍂🍝 Classic baked ziti is one that doesn’t need much convincing, but vodka…
Here’s Your Bite@heresyourbite · 2.1M followers
- Views
- 664K
- Likes
- 74.6K
- Comments
- 159
- Shares
- 12.1K
- Saves
- 31.2K
Vodka Sauce Baked Ziti 🍂🍝 Classic baked ziti is one that doesn’t need much convincing, but vodka sauce takes it in a whole new direction. This version is creamy, a little spicy, and extra saucy, with plenty of ricotta tucked throughout and lots of mozzarella and Parmesan on top that gets bubbly and golden in the oven. I decided to keep it vegetarian, but I think spicy Italian sausage would take this one over the top. I also left the egg out of the ricotta so it stays a little softer and creamier, but you can absolutely add one if you prefer a firmer filling. I baked mine in my pumpkin pot for obvious reasons, but a 9-by-13-inch baking dish works just as well. Full recipe is linked in my bio! #vodkapasta #bakedziti #ziti #fallrecipes #comfortfood
Related searches
On-screen text
VODKA SAUCE BAKED ZITI
About the hashtags
#comfortfood: From recipes to wind down a busy day or a food spot you visit when you're feeling down, we'd love to hear your food story and your #comfortfood experiences. Check out some of the best food stories and recipes here. 🥘
Transcript
Tonight for dinner we're making a special one creamy vodka sauce baked ziti. With pockets of ricotta. Here's your bite. So I recently ran out of storage and accidentally deleted a bunch of clips that I wasn't supposed to, but that's okay, more for you again. Now in a large pot. Doesn't have to be a pumpkin, but helps if it is. Cook down your shallot in some butter and olive oil, let that soften for a few minutes, then add in your tomato paste and let that caramelize. Meanwhile, in a pot of salted water, cook your ziti a few minutes less than package instructions. Grate in your garlic, then add in Calabrian chili or red pepper flakes and a little bit of oregano if you want. Deglaze with your vodka or white wine, add crushed tomatoes, season with salt, and let that simmer while your ziti cooks just shy of al dente. Finish the sauce with your heavy cream, Parmesan, and a little splash of pasta water. You could even throw in a tablespoon of cold butter to help everything emulsify. Now I did this a little bit differently, but if you're baking the ziti in the same pot you made the sauce in, toss all of the ziti with the vodka sauce, remove about half and set it aside. Dollop half of the ricotta mixture over the pasta in the pot, sprinkle with a little bit of mozzarella and Parmesan, then add the reserved pasta back on top and finish with the remaining ricotta mozzarella and Parmesan. Bake until bubbly and enjoy!
