Vodka Bolognese Pasta Bake

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes | Servings: 6

Why I Love This Recipe

This pasta bake is hearty, comforting, and still light enough for a weeknight. By using Primal Kitchen’s no-dairy vodka sauce, gluten-free penne, and just a touch of cheese, it’s a healthier spin on a classic Bolognese bake. Low-acid, low-dairy, gluten-free and full of flavor—this is family comfort food made simple.

Ingredients

Bolognese Sauce

• 1 ½ lbs organic ground beef

• 2 tbsp olive oil

• 1 medium onion, finely diced (or onion powder for shortcut)

• 3 cloves garlic, minced

• 1 jar Primal Kitchen No-Dairy Vodka Sauce (about 24 oz)

• ½ cup red wine (optional; can sub broth)

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (optional)

• Salt & black pepper, to taste

Pasta Bake

• 12 oz gluten-free penne

• 1 egg, beaten (optional for binding)

• ⅓ cup shredded Italian cheese blend (or dairy-free mozzarella shreds)

• ¼ cup freshly shaved Parmesan, plus extra for topping (or dairy-free Parmesan)

• Fresh basil, for garnish

Instructions

Step 1: Make the Sauce

1. Heat olive oil in a large skillet or Dutch oven.

2. Add onion and garlic, cooking until softened (3–4 minutes).

3. Stir in ground beef, cook until browned. Drain excess fat if needed.

4. Deglaze with red wine; let reduce for 2–3 minutes.

5. Add Primal Kitchen vodka sauce, oregano, chili flakes, salt, and pepper. Simmer uncovered 15–20 minutes, stirring occasionally.

Step 2: Cook the Pasta

1. Boil gluten-free penne in salted water until 2 minutes shy of al dente. Drain and set aside.

Step 3: Assemble the Bake

1. Preheat oven to 375°F.

2. In a large bowl, combine pasta with sauce.

3. Stir in beaten egg (optional) and ⅓ cup shredded cheese until coated.

4. Transfer to a greased 9x13 baking dish.

5. Top with ¼ cup shaved Parmesan (or dairy-free Parmesan).

Step 4: Bake & Serve

1. Bake uncovered for 15–20 minutes, until cheese is melted and lightly golden.

2. Let rest 5 minutes before serving.

3. Garnish with fresh basil.

Notes

• Low-Acid Friendly: Made without canned tomatoes, this sauce stays smooth and gentle.

• Low-Dairy: Minimal cheese keeps it light—use dairy-free shreds and Parmesan if desired.

• Gluten-Free: Use your favorite gluten-free penne (brown rice, quinoa, or chickpea pasta all work well).

• Make Ahead: Assemble fully, cover, and refrigerate up to 24 hours. Add 10 extra minutes to bake time if chilled.