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Vegan Vodka-Baked Ziti with Creamy Tomato Sauce

Vodka, pasta, vegan cheese, sign me up!

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Here’s a toast to a super-quick, delicious weeknight dinner: vegan baked ziti alla vodka. A creamy vegan vodka sauce is combined with ziti or penne, transferred to a baking dish, topped with vegan mozzarella and baked until golden. It’s fast, comforting, and likely to become a regular in your meal rotation.

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Whether you follow a vegan diet, want to add more plant-based meals, or need lactose-free options, this baked ziti will satisfy everyone at the table.

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The secret to this sauce’s luscious texture is full-fat coconut milk and nutritional yeast. If you worry it will taste like coconut, don’t—when combined with tomatoes, shallot, garlic and a splash of vodka, it creates a rich, creamy flavor reminiscent of a classic cream-and-Parmesan vodka sauce without any dairy.

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Baked pasta dishes are ideal for busy nights because you can assemble ahead, cover with foil and chill until you’re ready to bake. The vodka cooks down during simmering, so the finished dish is safe for kids and still carries that signature bright-tangy vodka-sauce profile.

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This vegan baked ziti alla vodka is rich, bubbling and full of flavor—comfort food at its best.

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Vegan Baked Ziti Alla Vodka





Print Recipe

Creamy vegan vodka sauce tossed with ziti and topped with melty vegan mozzarella. Baked until golden brown.
Course
Main Course
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings
6
Author
Lauren Hartmann

Ingredients

  • 16 oz. Ziti or Penne
  • 2 tsp. Olive oil
  • 1 Shallot, chopped
  • 3 Cloves Garlic, chopped
  • 28 oz. Can Crushed tomatoes
  • 2 tsp. Tomato paste
  • 1/3 C. Vodka
  • 1/2 C. Full-fat coconut milk (or coconut cream)
  • 1/4 C. Nutritional yeast
  • 1/8 tsp. Red pepper flakes
  • Salt and pepper, to taste
  • 1 C. Vegan mozzarella-style cheese

Instructions

  • Cook the pasta according to package directions until al dente. Avoid overcooking since the pasta will be baked.
  • While the pasta cooks, make the sauce. Heat olive oil in a medium saucepan over medium-high heat. Add the chopped shallot and garlic and sauté until the shallot becomes translucent, about 1–2 minutes.
  • Add the crushed tomatoes and tomato paste, stir to combine and reduce heat to medium-low. Pour in the vodka, stir, and simmer for 5–7 minutes to cook off the alcohol and concentrate the flavors.
  • Season with salt and pepper, then stir in the coconut milk and nutritional yeast until smooth and creamy.
  • Add the red pepper flakes, simmer a few more minutes, taste and adjust seasoning. Turn off the heat.
  • Preheat the oven to 375°F (190°C).
  • Toss the cooked pasta with the vodka sauce until well coated.
  • Place half the pasta in a baking dish, sprinkle half the vegan cheese, add the remaining pasta and top with the rest of the cheese.
  • Bake at 375°F for 8–10 minutes, until the cheese is melted and the top is bubbly. Serve immediately—vegan garlic bread makes a great side.

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