Description
This delightful Honeycomb Pasta Bake is a visually stunning and delicious baked pasta dish featuring perfectly cooked rigatoni arranged upright like a honeycomb, filled and topped with marinara sauce, shredded mozzarella, and grated parmesan cheese. The combination of Italian seasoning and fresh basil adds depth and freshness, making it a perfect crowd-pleaser for family dinners or gatherings.
Ingredients
Scale
Pasta
- 1 pound Rigatoni pasta cooked to al dente according to package directions
- 2 tablespoons olive oil
Sauce and Cheese
- 3 cups marinara sauce, divided
- 3½ cups shredded mozzarella cheese, divided
- 1 cup grated parmesan cheese
Seasonings and Garnish
- 1 teaspoon dried Italian seasoning blend
- 1 tablespoon fresh basil, chopped, for garnish
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Spray a 9-inch springform pan thoroughly on the sides and bottom with olive oil cooking spray. Place the pan on a large sheet tray to make it easier to move and to catch any sauce that might leak during baking. Set aside.
- Cook and Coat Pasta: Cook the rigatoni pasta according to package directions until al dente. Drain and return the pasta to the pot. Add 2 tablespoons of olive oil and toss well to coat all the noodles. Let the pasta cool for 3-4 minutes or until cool enough to handle.
- Assemble Honeycomb: Stand the rigatoni pasta upright in the springform pan so the noodles fit tightly together, forming a honeycomb pattern.
- Add Marinara Sauce: Spoon 1 cup of the marinara sauce over the openings of the rigatoni, gently easing the sauce into the hollow centers to fill the gaps.
- Fill with Mozzarella Cheese: Sprinkle 1 cup of shredded mozzarella into as many of the noodle openings as possible, distributing the cheese evenly among the rigatoni tubes.
- Top with Parmesan and Seasoning: Evenly sprinkle the grated parmesan cheese over the surface of the pasta, also attempting to get some into the noodle openings. Then sprinkle 1 teaspoon of dried Italian seasoning over the cheese layer.
- Cover with Remaining Sauce and Cheese: Spread the remaining 2 cups of marinara sauce evenly over the pasta, followed by topping it with the remaining 2½ cups shredded mozzarella to cover the entire honeycomb surface.
- Bake Covered, Then Uncovered: Cover the pan with aluminum foil and bake in the preheated oven for 15 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is melted and lightly golden.
- Cool and Remove Pan Ring: Remove the pasta bake from the oven and let it cool for 5-10 minutes to set. Run a knife around the edges to loosen, then open the springform pan latch to remove the outer ring gently.
- Garnish and Serve: Sprinkle the freshly chopped basil on top as garnish. Slice the honeycomb pasta bake like a cake and serve warm.
Notes
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 2 days. Reheat in the oven or microwave.
- Make Ahead: Assemble up to 6 hours ahead, cover tightly with foil, and refrigerate. Bring to room temperature before baking.
- Freezing: Not recommended as the pasta bake may lose its shape.
- Tips: If you lack olive oil cooking spray, brush the springform pan with olive oil using a pastry brush. Always place the springform pan on a sheet tray to catch any leaking sauce and facilitate easy transport in and out of the oven.
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 45mg
