Honeycomb Pasta
A cozy, comforting baked pasta inspired by the viral honeycomb pasta trend. Rigatoni stands upright in a springform pan, filled with a rich meat sauce and topped with plenty of cheese. When baked, the pasta forms a golden, pull-apart honeycomb pattern that's as fun to look at as it is to eat.
A cozy, comforting baked pasta inspired by the viral honeycomb pasta trend. Rigatoni stands upright in a springform pan, filled with a rich meat sauce and topped with plenty of cheese. When baked, the pasta forms a golden, pull-apart honeycomb pattern that's as fun to look at as it is to eat.
Ingredients
13 ingredients- Calories
- 550 kcal
- Fat
- 25g
- Carbs
- 50g
- Protein
- 30g
Whole recipe (6 servings): 3300 kcal
- 1 pound (450 g) rigatoni pasta
- 1 tablespoon olive oil
- 1 pound (450 g) ground beef (80/20)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 24 ounces (680 g) marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 cups (200 g) shredded mozzarella cheese
- 1/2 cup (50 g) grated Parmesan cheese
- Fresh basil leaves, for garnish (optional)
Method
10 steps- Preheat the oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil or nonstick spray.
- Cook the rigatoni in a large pot of salted boiling water until just shy of al dente, about 2 minutes less than the package directions. Drain and rinse briefly with cold water to stop cooking. Toss with a little olive oil to prevent sticking.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef, breaking it up with a spoon, and cook until browned, about 5 minutes. Drain off excess fat if needed.
- Stir in the marinara sauce, oregano, salt, black pepper, and red pepper flakes (if using). Simmer for 5 minutes to thicken slightly. Remove from heat.
- Stand the rigatoni upright in the prepared springform pan, packing them snugly together. It's okay if they don't all fit perfectly; just fill the pan in a single layer.
- Spoon the meat sauce over the pasta, pressing it down into the holes with the back of a spoon. You want the sauce to fill the tubes as much as possible.
- Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake for 25-30 minutes, until the cheese is melted and bubbly and the pasta is heated through. If the top browns too quickly, cover loosely with foil.
- Let cool in the pan for 5 minutes, then run a knife around the edge and release the springform ring. Garnish with fresh basil if desired. Slice into wedges and serve warm.
Recipe notes
Helpful tips
- For a vegetarian version, swap the ground beef for plant-based crumbles or sautéed mushrooms.
- Use a good-quality marinara sauce for the best flavor.
- Don't overcook the pasta before baking; it will continue to cook in the oven.
- If you don't have a springform pan, you can use a deep 9-inch round cake pan lined with parchment, but it will be harder to remove.
Equipment
- 9-inch springform pan
- Large pot
- Large skillet
- Wooden spoon
- Colander
- Knife and cutting board
- Measuring cups and spoons
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through.
Additional tips
- The pasta will be very hot after baking; allow to cool slightly before serving. Be careful when releasing the springform pan. If you have a gluten intolerance, use gluten-free pasta.
Recipe inspiration
Inspired by Poppy Cooks
Estimated nutrition
Per serving: 550 calories
Fat: 25 g · Carbs: 50 g · Protein: 30 g
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