Description
Honeycomb Pasta Bake is a visually stunning and delicious baked pasta dish featuring rigatoni noodles arranged upright to create a honeycomb effect. This recipe layers marinara sauce, mozzarella, parmesan, and Italian seasoning to deliver rich, cheesy, and comforting flavors, baked to perfection and garnished with fresh basil. Perfect for family dinners or special occasions.
Ingredients
Scale
Pasta and Oil
- 1 pound rigatoni pasta, cooked to al dente
- 2 tablespoons olive oil
Sauces 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 (190°C). Lightly spray a 9-inch springform pan with olive oil cooking spray on the sides and bottom. Place the pan on a large sheet tray to easily transfer it to and from the oven and to catch any drips during baking. Set aside.
- Cook and Cool Pasta: Cook rigatoni pasta according to package directions until al dente. Drain well and return the pasta to the pot. Add olive oil and toss to coat evenly. Let the pasta cool for 3-4 minutes until it’s cool enough to handle comfortably.
- Arrange Pasta: Stand the rigatoni noodles upright, packing them tightly into the springform pan to create a honeycomb pattern filling the pan.
- Add Sauce: Spoon 1 cup of the marinara sauce evenly over the rigatoni tops, gently easing the sauce into the open ends of the noodles to fill the hollow centers.
- Add Mozzarella: Sprinkle 1 cup of shredded mozzarella cheese into as many of the open noodle ends as possible, distributing it evenly among the pasta.
- Add Parmesan and Seasoning: Generously sprinkle grated parmesan cheese over the pasta surface, trying to get some into the noodle openings. Top with dried Italian seasoning for herbal flavor.
- Top with Remaining Sauce and Cheese: Spread the remaining marinara sauce evenly over the entire pasta surface, then sprinkle the remaining shredded mozzarella cheese over the top to cover completely.
- Bake Covered then Uncovered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted, bubbly, and lightly golden brown.
- Cool and Unmold: Remove the pasta bake from the oven and allow it to cool and set for 5-10 minutes. Run a knife around the edges of the springform pan, then unlatch and remove the outer ring.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for a fresh finish. Slice the 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 the pasta bake ahead, cover tightly with foil, and refrigerate for up to 6 hours. Bring to room temperature before baking.
- Freezing: Not recommended as the pasta bake loses its structure when frozen.
- Tips: If you don’t have olive oil cooking spray, use a pastry brush to coat the springform pan with olive oil. Always place the springform pan on a sheet tray before baking to catch any sauce drips and ease transport.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
