Cheezy Baked Vodka Rigatoni - Daiya Foods, Deliciously Dairy-Free Cheeses, Meals & More

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Cheezy Baked Vodka Rigatoni


  • 1 pound rigatoni
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon crushed red pepper
  • 1 can regular crushed or fire-roasted crushed tomatoes, with their juices, 28-ounce
  • 2 teaspoons sea salt
  • 2 tablespoons pure maple syrup or brown sugar
  • ¼ cup vodka
  • ½ cup unsweetened coconut cream
  • ¼ cup fresh chopped basil, plus extra for garnish
  • 1 bag Daiya Mozzarella Style Cutting Board Shreds, 7.1-ounce
  • Freshly Ground Black Pepper


Preheat oven to 350 degrees and lightly grease an oven-safe baking dish or skillet.

Bring a large pot of heavily salted water to a boil. Add rigatoni and cook according to package directions. Drain and return to pot.

Meanwhile, heat olive oil in a large deep-sided skillet over medium heat. Add garlic, oregano, and red pepper and cook about 1 minute. Stir in tomatoes, salt, maple syrup, and vodka. Bring to a simmer, stirring occasionally, and let cook for about 5 minutes.

Carefully transfer tomato mixture to the pot of pasta and add coconut cream and basil. Toss to coat pasta. Layer half of the pasta prepared baking dish. Layer half a bag of Daiya shreds on top. Then layer the remaining half of pasta. Top with remaining Daiya shreds. Bake for 15 minutes or until top is melted and lightly browned. Remove from oven.

Serve into bowls and top with freshly ground black pepper and basil.

Make it Gluten-Free: Use gluten-free pasta. Recipe from @chefchloe

Tips for cooking with Daiya

25 min
Total Time
10 min
Prep Time
15 min
Cook Time

Free of these allergens

Tree Nuts

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