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Recipe Ingredients

  • 1 lb. penne pasta
  • 2 cups packed baby spinach (3-oz.)
  • 2 cups freshly shredded Frigo® Mozzarella cheese (whole milk or part-skim)
  • 1/4 cup grated Frigo® Parmesan cheese

Creamy, White Vodka Sauce:

  • 2 Tbsp. butter
  • 1 pkg. (8-oz.) sliced mushrooms
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 3 large cloves garlic, minced
  • 1/3 cup vodka
  • 3 cups half-and-half
  • 1 container (15-oz.) Frigo® Ricotta cheese (whole milk or part-skim)
  • 3 Tbsp. flour
  • Salt and pepper to taste

Recipe Directions

Heat oven to 350 º F. Cook pasta according to package directions; drain and keep warm.

For sauce, heat butter in large pan over medium-high heat. Saute mushrooms, red pepper, onion and garlic until tender and no liquids remain, about 5-7 minutes. Add vodka. Simmer 1-2 minutes, or until most of the liquid has evaporated. Reduce heat to medium-low. 
In a large bowl, combine half-and-half, Ricotta cheese and flour until blended. Add to pan with vegetables. Bring to a boil, reduce heat and simmer 1-2 minutes, or until thickened. Season to taste with salt and pepper.
Add spinach, creamy vodka sauce and 1 cup Mozzarella to hot pasta. Stir to combine. Spoon into 13 x 9-inch baking dish. Top with Parmesan and remaining Mozzarella.
Bake in 350 º F oven until hot, about 20 minutes.

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