No, this is not a gummy/mushy 9×13 pasta. This is real, good, authentic penne alla vodka, with no pot needed. Make it with vodka sauce and heavy cream (or you can use Tuscanini Vodka Sauce and make it on a whim!).
We admit, when we received this email from Leah Kletski sharing her technique for 9×13 penne alla vodka, we were a little skeptical.
Sure, we love anything 9×13 just as much as the rest of you. They save the day so often. This 9×13 Baked Ziti was one of our earliest 9×13 recipes and it practically started a revolution (right after these all-time favorite 9×13 Oatmeal Squares).
They’re absolutely perfect for when you’re short on hands-on time, but have just a couple moments around 90 minutes before dinnertime to toss things together and pop it in the oven. In Dinner Done 2, you’ll find another pasta favorite in a 9×13 version: Stuffed Shells.
If there’s one drawback, though, like One-Pot Pastas, these types of pastas, while great when served fresh, tend to turn mushy if left sitting.
Leah’s technique, though, changes that. We’re not sure why the texture of this pasta turns out just like pasta prepared in a pot, but the bottom line is, you will not need any pots or any dishes at all the prepare this delicious penne and receive rave reviews.
Begin by adding one pound of penne to a 9×13-inch baking pan.
Cover with water. For us, this was 5 cups. Cover well and bake at 350°F for 30 minutes.
Remove from oven, and using the foil cover to help you, drain out the water as best as you can. You will not need a strainer. At this point, the pasta will seem al dente.
Add marinara sauce. Renee chose this gourmet version which is “piecey” but I find that the kids prefer the smooth non-piecey Gefen Vodka Sauce.
Then add heavy cream and salt.
Mix well and cover again!
Return to oven and bake for an additional 35-45 minutes. Note that we only tested this in a disposable; baking time may be different if using a real 9×13 (although that would defeat the purpose, wouldn’t it?).
Cooking Instructions with Tuscanini Vodka Sauce!
Here’s an even better solution if you need to make 9×13 Penne Alla Vodka and you don’t usually have heavy cream available. Keep a container of Tuscanini Vodka Sauce on hand. We first introduced you to this revolutionary summer-saving product in this post (shelf stable and deliciously dairy and authentic!).
The jar seems small, but it will cover a whole pound of pasta! Note! Cooking instructions are different when using the Tuscanini Vodka Sauce. Bake pasta with 5 cups of water covered for 45 minutes. Drain (it’s ok to leave a bit of the pasta water on the bottom). Then, add the sauce and salt and mix. Optionally, cover and return to oven for just 5 minutes to warm up the sauce.
Enjoy! You can use the same hack with any of the Tuscanini Sauces if you prefer!
There you go. Creamy, perfect penne that’s as good (or better) than the restaurant, as simple and easy to prep as can be, and not one bit “gummy” or “mushy.” We’re not sure we’d ever be inclined to take out a pot again!
9×13 Penne Alla Voda
Ingredients
- 1 lb penne pasta
- 5 cups water
- 1 (24 oz) jar vodka or “vodka style” marinara sauce
- 12 oz heavy cream
- 2-3 tsp salt
Instructions
- Preheat oven to 350°F.
- Add pasta to a 9×13-inch aluminum baking pan. Cover with water. Cover well with foil and bake for 30 minutes.
- Remove pan from oven and drain water as much as you can. It is not necessary to use a colander; simply pour water into the sink using the foil to help you keep the pasta from falling out.
- Toss with vodka sauce, heavy cream, and 2 tsp salt. Cover and bake an additional 45 minutes. Uncover, season with remaining salt (or to taste) and enjoy.
