Ramen à la Vodka

My friend Melinda Strauss posted a mind-blowing and creative idea for a toaster-oven-baked Ramsagna made with ramen noodles. With her permission, I proudly present my own twist, Ramen à la Vodka!

Serves 4

• 3 pkgs ramen noodles (discard spice packets)
• 1 26-oz (740-g) jar marinara-style vodka sauce
• 2 cloves garlic, crushed
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• 1 8-oz (225-g) bag shredded mozzarella cheese

Preheat oven to 375°F (190°C).

Spray a 9x13-inch (20x30-cm) pan with cooking spray. Break apart the two layers of ramen noodles and set aside.

Combine marinara, garlic, heavy cream, and Parmesan in a large bowl.

Pour ⅓ cup of the sauce on the bottom of the pan. Lay three pieces of ramen in the sauce. Cover noodles with a third of the sauce. Spread half the mozzarella cheese over the noodles. Place the remaining three pieces of ramen over the cheese. Spread remaining sauce over noodles and sprinkle with remaining mozzarella cheese.

Cover the pan with foil and bake for 30 minutes. Uncover and bake 10 more minutes.

(Originally featured in Family Table, Issue 726)