Baked Penne Pasta with Vodka Sauce

Ingredients

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 ½ cup or 643g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  1 ½ fl oz or 42g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Whole wheat pasta

  Dry

  14 oz or 397g

• Fontina cheese

  2 oz or 57g

• Provolone cheese

  2 oz or 57g

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Basil

  Fresh

  ½ cup leaves, whole or 12g

Directions

1. Preheat the oven to 375 degrees.
2. Place sauce in a medium pot over medium-high heat and cook until it starts to boil, stirring occasionally. When the sauce comes to a boil, add the shot of vodka and stir to combine. Lower the heat and cook for an additional 5-7 minutes. Add the milk and basil and stir to combine, cooking for another minute or so. Remove from the heat and set aside.
3. While the sauce is cooking, fill a large pot with water and bring to a boil. Place the pasta in the pot and cook it four minutes less than package directions. Drain the pasta and place it back in the pot. Pour half of the sauce on top of the pasta and stir to coat.
4. When the oven is preheated, start assembling the pasta in a 9x9 baking dish. Place a few tablespoons of sauce on the bottom and add a layer of pasta. Next, add half of the cheese mixture. Repeat with one more layer of pasta, sauce and cheese. Place in the oven and bake for 20-25 minutes. Let the pasta bake cool for five minutes before serving.

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