On the stovetop or baked, pasta with a quick vodka sauce and wilted spinach makes a satisfying weeknight meal.
My best friend and I used to joke about hosting a show where people bring us their problems and listen to us overthink them. They wouldn’t have to say a thing! We would do all the analyzing for them. — can inspire a cascade of thoughts. Which brings me to this recipe. I overthought it so you don’t have to.
I originally intended for this to be a baked pasta dish, like baked ziti but with penne vodka . Doesn’t that sound good? I thought so! So I went ahead and made a simple vodka sauce, stirred it together with cooked penne and some frozen spinach, tasted it,, then piled it in a baking dish with tons of cheese, because how could that not make it even better? I baked it. I took it out of the oven. It looked gorgeous and irresistible.Then I went to eat it and thought it tasted … fine.
Making this shift not only made the recipe faster and easier , but it also reminded me that it’s okay to change my mind. It’s okay to not keep stretching my brain to make something work that doesn’t have to actually work.Sometimes, I have to know when to stop or edit, to remember when it’s time to leave the party, so to speak. There are times I try so hard to make something happen that doesn’t need to happen. Grace, my spouse, refers to this as “over-kneading the dough.
That said, if the idea of a baked pasta sounds like exactly what you want, I’ve got you. As a consummate overthinker, I thought you might also want that option, so I figured it out. Just skip the final 2 minutes of cooking on the stovetop, and place half the sauced pasta in a 9-by-13-inch baking dish, sprinkle over ¾ cup of grated mozzarella and ½ cup of grated parmesan , then repeat the layering once more.
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