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Dump-and-Bake Penne alla Vodka

Dump-and-Bake Penne alla Vodka
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The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.

Boy, oh boy, do I have a “penne” for your thoughts! This Dump-and-Bake Penne alla Vodka recipe is sure to live rent-free in your head after the very first bite!

Penne alla Vodka is a classic dish featuring a sauce made of heavy cream, vodka and crushed tomatoes, but in this recipe, heavy cream is replaced with Heinen’s Alfredo sauce. If you’re an Alfredo fan, this sauce will not let you down. Made with real Parmesan and Romano, it tastes leaps and bounds better than any other canned Alfredo out there. It works wonders in this dish and adds a ton of flavor and creaminess!

Penne alla Vodka Bake

I love this recipe for when I need to feed a crowd, or if I don’t feel like putting a ton of effort into dinner! Let’s face it, some days it’s better just to throw some ingredients in a dish and let the oven work its magic. Sometimes I add spinach or a handful of sundried tomatoes to switch up the flavors, but the recipe below is no fail!

The real shortcut in this dish is the use of chicken broth and uncooked penne noodles. When combined in a baking dish and placed in the oven, the noodles and sauce cook at the same time, so there’s no need to boil water or strain the noodles. That’s my kind of cheat meal!

Dump-and-Bake Penne alla Vodka

Dump-and-Bake Penne alla Vodka


  • 16 oz. Heinen’s alfredo sauce
  • 1/4 cup vodka
  • 2 3/4 cup Heinen's chicken broth
  • 1 package Heinen’s artisan organic penne pasta
  • 1 28 oz. can Heinen's petite diced tomatoes
  • 3/4 cup Heinen's CARE Certified bacon, cooked and diced
  • 2 garlic cloves, minced
  • 2 Tbsp. basil, minced
  • 1/2 tsp. Heinen's red chili flakes
  • 1/3 cup Heinen’s 24-month aged Parmigiano Reggiano
  • 1 cup Heinen’s mozzarella


  1. Preheat the oven to 400° F.
  2. Add in the Alfredo, vodka and chicken broth to a large baking dish and whisk.
  3. Add the tomatoes, bacon herbs and Parmigiano Reggiano. Mix well, then add the uncooked pasta.
  4. Cover tightly, then place into the preheated oven. After 40 minutes, remove the pasta and stir. Check the noodles to see if they are done to your liking. If underdone, add the dish back into the oven in 5 minute increments until the noodles are fully cooked.
  5. Top with mozzarella cheese and return to the oven, uncovered. Bake until the cheese is golden, about 10 minutes.
  6. Allow it to rest for 5 minutes before serving. This allows the sauce to cool slightly and thicken. Serve with Heinen’s French baguettes and enjoy!

Penne alla Vodka Bake

Graham Russell

By Graham Russell

Graham Russell is half of the outdoor cooking duo behind CookingWithCarrrl. A true pairing of Beauty (Carl) & the Beast (Graham) – CookingWithCarrrl combines humor with easy-to-follow charcoal grilled/smoked recipes that the family will be sure to devour. Cooking with charcoal can be intimidating, but we are here to show you any dog can learn a new trick. Graham currently resides in Northeast, Ohio with his wife, two daughters, and dog, Carl.

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