penne a la vodka casserole

Okay, so I might have lied.

I told you a couple posts back that the pesto pasta bake was the easiest casserole in the world.
This is pretty darn close.

Although this does include two pots instead of just one, it's still that easy.

I mean, come on.
Six ingredients.
Six.

Well, plus pasta.
Which, in this case, I didn't even use the same kinds of pasta. 
I used an odd assortment of leftover boxes of mis-matched pasta.

But you'll forgive me when you try it.

Penne a la Vodka Casserole

Makes one 9x13".  (But why not make two?  Sooo easy!)

1 pound any smallish shaped pasta, cooked al dente, drained and spread in a casserole dish.
24 ounces homemade marinara sauce
1 cup of vodka
8 ounces heavy cream
Handful fresh basil
Large-ish pinch of red pepper flakes (to taste)
Assorted shredded cheeses to sprinkle on top (about 2 cups)

Heat the marinara and the vodka in a medium saucepan until bubbly.

Add cream and let simmer until nice and thick.  (And pink!  I love the pink.)

Chop the basil and add that and the red pepper flakes to the mix and let the flavors meld, about 5 minutes.

Pour over the pasta and kinda mix it in with your wooden spoon, until all the pasta is covered.

Top with cheese!  (Why are all casseroles topped with cheese?  Mmm....)

Cover with foil, label and freeze. 

When ready to eat, defrost completely, bake at 350* for 30 minutes until golden and bubbly, and enjoy!