This oven baked 4-ingredient creamy tomato vodka penne is the kind of low-effort, high-reward dinner that earns a permanent place in your rotation. Baking the pasta in the sauce gives it a cozy casserole-like appeal while still delivering the familiar silky, tomato-cream flavor people love in vodka sauce. It is especially useful for entertaining because it can be assembled quickly, baked with minimal attention, and brought straight to the table bubbling and fragrant.
Serve this penne with a crisp green salad, garlicky roasted broccoli, or simple toasted bread for scooping up the extra sauce. If you are pouring wine, a chilled Pinot Grigio or a light Sangiovese works nicely, and for a nonalcoholic option, sparkling water with lemon balances the richness well.
Oven Baked 4-Ingredient Creamy Tomato Vodka Penne
Servings: 6
Ingredients
1 pound penne pasta
24 ounces tomato basil pasta sauce
1 cup heavy cream
1 cup grated Parmesan cheese, divided
Directions
1. Preheat the oven to 400°F and lightly grease a 9-by-13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne for 2 minutes less than the package directions so it stays slightly firm. Drain well.
3. In a large bowl, stir together the tomato basil sauce, heavy cream, and 3/4 cup of the Parmesan until smooth and creamy.
4. Add the drained penne to the bowl and toss until every piece is evenly coated. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1/4 cup Parmesan over the top.
5. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the top is lightly golden. Let it rest for 5 minutes before serving.
Variations & Tips
Extra cheesy top: If you want more of a baked pasta finish, add a handful of shredded mozzarella on top during the last 10 minutes of baking for a more browned, stretchy surface.
Make it sharper: Use finely grated Pecorino Romano for part of the Parmesan if you prefer a saltier, more assertive finish. This is a nice trick when your jarred sauce is on the sweeter side.
Keep the sauce silky: Do not overbake. Because the pasta continues absorbing sauce in the oven, pulling it out once it is bubbling helps keep the final texture creamy instead of dry.
Fresh herb finish: A scattering of torn basil or chopped parsley right before serving brightens the dish and gives the rich sauce a fresher, summer-friendly flavor.