Save Pin The first time I saw honeycomb pasta on a dinner table, I actually thought it was some kind of fancy restaurant dessert. My aunt had spent the entire afternoon hovering over her springform pan, and when she brought it to the table, the effect was mesmerizing—golden rigatoni standing at attention like little soldiers, each one oozing with cheese and sauce. One bite revealed the genius behind the presentation: every single tube of pasta became its own miniature, individually stuffed pasta shell. The visual drama isnt just for show either, it means each mouthful hits you with three distinct layers of flavor in a way traditional baked ziti never could.
I made this for a birthday dinner last winter, and honestly, the best part wasnt even the eating—it was the sound. You could hear people trying to figure out HOW it was constructed, like they were examining a piece of edible architecture. The birthday girl, whos usually suspicious of anything that looks too complicated, went back for thirds and then demanded the recipe right there at the table. Now whenever I bring it to potlucks, people actually recognize the pan before they even taste it.
Ingredients
- 500 g (1 lb) rigatoni: The ridges on rigatoni are crucial here because they help the cheese filling grip the inside of each tube and the straight, sturdy sides stand up reliably without wobling over or collapsing during baking
- 350 g (12 oz) ricotta cheese: Whole milk ricotta gives you that creamy, slightly grainy texture that holds its shape inside each pasta tube without becoming watery or seeping out too quickly
- 100 g (3.5 oz) grated mozzarella: This goes INSIDE the filling and provides the actual, melty, stretchy cheese pull that people are secretly hoping for when they dig into pasta bake
- 50 g (1.75 oz) grated Parmesan cheese: Adds that salty, umami punch that cuts through the richness of the ricotta and mozzarella, plus it helps bind the filling together so it doesnt turn into a loose paste
- 1 large egg: Acts as the structural glue for your cheese filling so it stays put inside each pasta tube instead of leaking out into the sauce during baking
- 1 tbsp chopped fresh basil: Fresh basil brings this bright, sweet aroma that cuts through all the heavy dairy and reminds everyone this is supposed to be Italian-inspired comfort food
- 1 tbsp chopped fresh parsley: Provides this fresh, grassy note that balances the super savory elements and keeps each bite from feeling too heavy or monotonous
- 1/2 tsp salt: Enhances all the other flavors in the filling without overpowering the delicate herbs or making the cheese taste artificially salty
- 1/4 tsp black pepper: Just enough warmth and spice to wake up your palate without making the filling feel aggressively peppery or overwhelming
- 700 ml (24 oz) marinara sauce: A good quality marinara with actual tomato flavor creates this rich, savory blanket that seeps down between the pasta tubes and slowly braises the outer edges as everything bakes together
- 150 g (5 oz) shredded mozzarella: This TOPPING layer is what creates that irresistible golden crust and those cheese bubbles everyone secretly fights over when they think nobodys watching
- 2 tbsp grated Parmesan cheese: Sprinkled over the top, this creates those crispy, salty little cheese crystals that form on the surface and add such satisfying texture contrast to the soft pasta underneath
- 1 tbsp olive oil: Greasing your pan with olive oil instead of butter ensures the pasta releases cleanly and also contributes this subtle, fruity background note to the overall dish
Instructions
- Preheat your oven:
- Crank that oven to 200°C (400°F) and grease a 23 cm (9-inch) springform pan with olive oil, lining the bottom with parchment paper so nothing sticks and you can actually remove the finished masterpiece intact.
- Parcook the rigatoni:
- Boil your rigatoni for exactly 2 minutes LESS than the package says because theyll finish cooking in the sauce later, and drain them immediately before tossing with a little olive oil so they dont glue themselves together in a giant clump.
- Make the cheese filling:
- Dump the ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper into a medium bowl and mash it all together until its combined and smooth, like a really thick, cheesy paste.
- Arrange the pasta:
- Stand your cooked rigatoni tubes upright in the prepared pan, packing them in so tightly they barely have room to breathe because this density is literally what holds the entire structure together.
- Fill the tubes:
- Spoon your cheese mixture into a piping bag or zip-top bag with the corner snipped off, then squeeze the filling into each pasta tube until its stuffed to the brim.
- Add the sauce:
- Pour your marinara sauce evenly over the entire pan, then give the pan a few gentle taps to help the sauce settle down between all the pasta tubes instead of just sitting on top.
- Top with cheese:
- Sprinkle the shredded mozzarella and grated Parmesan over everything so every inch is covered in cheese potential.
- Bake covered:
- Cover the pan loosely with foil and bake for 25 minutes so everything can steam and meld together without the top burning.
- Bake uncovered:
- Remove the foil and bake for another 10 minutes until the cheese is bubbly, golden, and smells like the best Italian restaurant youve ever visited.
- Rest and serve:
- Let the whole thing stand for 10 full minutes before releasing the springform, slicing into wedges, and serving it to people who will definitely ask for seconds.
Save Pin My friend accidentally used regular ziti instead of rigatoni once and the whole thing collapsed into this still delicious but architecturally tragic pile of pasta sadness. We ate it anyway because the flavor was still there, but the drama of that honeycomb reveal was completely lost. Lesson learned: the rigatonis size and straight walls are doing actual heavy lifting here.
Make It Yours
Once youve got the basic technique down, this recipe basically becomes a template for whatever flavor profile youre craving. Some nights I add sautéed spinach to the cheese filling for color and nutrients. Other times I brown some Italian sausage and crumble it into the sauce because my husband insists pasta needs meat to count as real dinner. The honeycomb structure works just as well either way.
Serving Ideas
A simple green salad with bright vinaigrette cuts through the richness perfectly. Crusty bread feels like overkill since pasta is already right there, but garlic bread is hard to argue with on principle. For drinks, a Chianti or any medium bodied red wine plays nicely with the tomato sauce without overpowering the delicate cheese filling.
Storage & Reheating
This actually reheats beautifully and might even taste better the next day when the flavors have had more time to hang out together. Store any leftovers in the refrigerator for up to four days, covered tightly so the cheese doesnt dry out. When reheating, add a tiny splash of water or sauce and cover with foil so it doesnt get rubbery on top.
- The springform pan is non negotiable for easy removal
- Dont skip the rest period or it will fall apart when you slice it
- Fresh herbs really do make a noticeable difference here
Save Pin There is something genuinely satisfying about serving a dish that looks like it required professional chef skills when the actual technique is mostly patience and following the steps. Hope this becomes one of those recipes you pull out when you want to make people feel special without spending your entire weekend in the kitchen.
Recipe FAQs
- → What type of pasta is used for this dish?
Rigatoni pasta tubes are used, arranged upright and filled with cheese for the honeycomb effect.
- → How do you prevent the pasta from sticking before baking?
After cooking, the rigatoni is drained and tossed with olive oil to keep the tubes separate and prevent sticking.
- → Can I substitute the cheese used in the filling?
Ricotta can be swapped with cottage cheese, while mozzarella and Parmesan provide creamy texture and flavor.
- → What is the baking process for this dish?
The filled pasta is covered loosely with foil and baked for 25 minutes, then uncovered and baked for an additional 10 minutes until golden and bubbly.
- → Are there optional additions to enhance the flavor?
Sautéed spinach or cooked Italian sausage can be added to the cheese filling for extra flavor complexity.
- → What should I serve alongside this dish?
It pairs well with a simple green salad and a glass of Chianti wine to complement the rich flavors.