Ingredients

• 1 pound penne pasta
• 2 zucchini, cut into half-moons
• 1 red bell pepper, diced
• 4 tablespoon extra-virgin olive oil
• 4 clove garlic, minced
• 28 ounce crushed tomatoes
• 0.5 cup vodka
• 1 cup heavy cream
• 2 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon red pepper flakes
• 1 teaspoon dried oregano
• 1 cup ricotta cheese
• 2 cup mozzarella cheese, shredded, shredded
• 0.5 cup Parmesan cheese, grated
• 0.25 cup fresh basil, chopped

Steps

1. Preheat oven to 400°F and position a rack in the upper third of the oven.
2. On a large baking sheet, toss zucchini and red bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Spread vegetables in a single layer on the baking sheet and roast for 15 minutes, stirring halfway through, until golden and tender.
4. While vegetables roast, fill a large pot with salted water and bring to a boil over high heat.
5. Add penne pasta to boiling water and cook for 1 minute less than package directions (aim for al dente with a slight firm bite). Drain in a colander and set aside.
6. While pasta cooks, heat remaining 2 tablespoons olive oil in a large skillet over medium heat.
7. Add minced garlic to the skillet and sauté for 1 minute until fragrant.
8. Add crushed tomatoes, vodka, red pepper flakes, and dried oregano to the skillet. Stir well to combine.
9. Simmer the sauce over medium heat for 8 minutes, stirring occasionally, until slightly thickened and the alcohol has mostly burned off.
10. Remove the skillet from heat and stir in heavy cream, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Let cool for 2 minutes.
11. In a small bowl, stir together ricotta cheese, 1/2 cup mozzarella, and 1/4 cup Parmesan until smooth.
12. In a large bowl, combine cooked pasta, roasted vegetables, and creamy vodka sauce. Toss gently until evenly coated.
13. Transfer the pasta mixture to a 9x13 inch baking pan, spreading evenly.
14. Drop spoonfuls of ricotta mixture over the pasta, distributing them evenly across the surface.
15. Top with remaining 1.5 cups mozzarella and 1/4 cup Parmesan, spreading to cover the surface.
16. Bake in the preheated 400°F oven for 20 minutes until the cheese is melted, bubbly, and the top is golden brown.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with fresh chopped basil just before serving.