Save The first time I stood a tube of pasta upright like soldiers in a pan, I thought I'd lost my mind. But watching them fill with creamy cheese and golden sauce bubble around them in the oven felt like kitchen magic. Honeycomb Pasta Bake turned into one of those dishes that looks far more impressive than it actually is, proving that sometimes the best meals come from happy accidents and a willingness to arrange things differently.
My sister came over one Thursday evening expecting takeout, and instead I served her slices of this golden bake still steaming from the pan. The way her eyes lit up when she realized each tube was stuffed all the way through made the extra effort worthwhile. She asked for the recipe that same night, which felt like the highest compliment.
Ingredients
- 500 g rigatoni: Choose pasta tubes wide enough to fill easily, and cook them a touch under al dente since they'll soften more in the oven.
- 350 g ricotta cheese: This creamy base is what makes each tube tender and rich, so don't skip it for a substitute unless absolutely necessary.
- 100 g grated mozzarella: This goes into the filling for melty texture, different from the topping mozzarella.
- 50 g grated Parmesan cheese: A small amount adds real depth without overwhelming the delicate filling.
- 1 large egg: This binds everything together and helps the filling set beautifully as it bakes.
- Fresh basil and parsley: Chopped fresh herbs wake up the whole filling, so avoid dried if you can.
- Salt and black pepper: Season generously since the filling needs to taste good on its own.
- 700 ml marinara sauce: Use a sauce you actually like drinking straight from a spoon, because you'll taste it throughout.
- 150 g shredded mozzarella for topping: This creates those golden, bubbly patches everyone fights over.
- 2 tbsp grated Parmesan for topping: A final layer that browns beautifully and adds a sharp finish.
- Olive oil: Just enough to grease the pan and prevent sticking.
Instructions
- Set your stage:
- Preheat your oven to 200°C and grease a 23 cm springform pan generously with olive oil, then line the bottom with parchment paper so your finished bake comes out clean.
- Cook the pasta tubes:
- Boil your rigatoni in salted water for 2 minutes shy of the package time, so they're very al dente and still have some bite left. Drain them and toss with a drizzle of olive oil so they don't clump together while you work.
- Mix the cheese filling:
- Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl until smooth and spreadable. Taste it and adjust seasoning because this mixture needs to taste delicious on its own.
- Stand the pasta upright:
- Pack your cooked rigatoni tubes standing vertically in the prepared pan like a honeycomb, pressing them close together so they support each other and fill the space snugly.
- Fill each tube:
- Transfer your cheese mixture to a piping bag or a zip-top bag with the corner snipped off, then pipe it into each pasta tube until full. Work steadily so the filling settles all the way to the bottom of each tube.
- Pour the sauce:
- Pour marinara sauce evenly over all the filled tubes, then gently tap the pan on the counter so the sauce runs down between the gaps and coats everything.
- Top with cheese:
- Sprinkle shredded mozzarella and grated Parmesan generously over the top, knowing this will turn golden and bubbly.
- Bake in two stages:
- Cover the pan loosely with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbling at the edges and golden brown on top. The foil protects the filling while it cooks through, then you remove it to let the cheese brown.
- Rest and serve:
- Let the bake stand for 10 minutes so it sets slightly, then run a knife around the edge, release the springform, and slice carefully. The pasta tubes should hold their shape beautifully as you portion it.
Save There's something almost architectural about watching this bake come together, like you're building something edible. When you pull it from the oven and the cheese is bubbling golden and the smell fills your entire kitchen, you realize this dish became special the moment you decided to break the rules and stand pasta tubes upright instead of laying them flat.
Variations That Work
Once you master the basic version, this bake welcomes additions without complaint. Sauté some spinach and fold it into the cheese filling for earthiness, or brown Italian sausage and layer it between the tubes for heartiness. Some friends add a pinch of nutmeg to the filling, which sounds odd until you taste it and understand why Italians swear by it in cheese mixtures. The marinara sauce is your canvas, so feel free to choose one with fennel and garlic, or make your own if you're feeling ambitious.
Why This Works as a Main Dish
Honeycomb Pasta Bake sits in that perfect middle ground between comfort food and elegant entertaining. Each serving is substantial enough to satisfy, thanks to the cheese filling and pasta tubes holding things together. It doesn't require any sides beyond a simple green salad and maybe a glass of wine, which means you can spend your energy on making the bake itself rather than juggling six pans.
Storage and Make-Ahead Tips
This bake actually improves slightly overnight in the refrigerator as flavors meld, so feel free to assemble it up to a day ahead, cover it tightly, and bake when ready. Leftovers reheat beautifully covered with foil at 160°C for about 15 minutes, and the bake holds up well in the fridge for up to three days. You can even freeze the assembled but unbaked pan, then bake directly from frozen, just add an extra 15 minutes to the cooking time.
- Make it ahead and refrigerate for up to 24 hours before baking for maximum flavor development.
- Reheat gently covered with foil so the cheese doesn't dry out or brown too much.
- Freeze the unbaked version and add extra time to your baking, which makes weeknight entertaining possible.
Save This dish proves that sometimes the best cooking comes from asking what if instead of following tradition blindly. Serve it warm with confidence, knowing you've created something that looks like a labor of love even though your secret is probably just decent ingredients and a willingness to try something a little different.
Recipe Questions & Answers
- → How do you prepare the rigatoni for filling?
Cook rigatoni slightly under al dente and toss with olive oil to prevent sticking. Let cool before stuffing.
- → What cheeses are used in the filling?
A blend of ricotta, mozzarella, and Parmesan cheese creates a creamy and flavorful stuffing.
- → Can I add other ingredients to the cheese filling?
Yes, sautéed spinach or cooked Italian sausage can be mixed into the cheese for added taste.
- → How is the baking pan prepared?
Grease the pan with olive oil and line the bottom with parchment paper to prevent sticking.
- → What is the best way to stuff the pasta tubes?
Use a piping bag or a snipped zip-top bag corner to fill each tube evenly with the cheese mixture.