Printable recipe cardPoppy Cooks
Honeycomb Pasta
Original source
Poppy Cooks on YouTubeA striking honeycomb pasta bake filled with creamy ricotta and cheese, topped with tomato sauce and baked until bubbling.
A striking honeycomb pasta bake filled with creamy ricotta and cheese, topped with tomato sauce and baked until bubbling.
Total time
30 min
Yield
4
Ingredients
12
Steps
7
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Ingredients
- Canaloni pasta (parboiled for 3-4 minutes)
- Ricotta cheese
- Garlic
- Basil
- Onion granules
- Borson cheese
- Cream cheese
- Tomatoes
- Onion
- Herbs
- Cheese (parmesan or similar)
- Olive oil
Equipment
- Large saucepan
- Cake tin
- Piping bag
- Mixing bowls
- Frying pan or saucepan
Method
- Boil the canaloni pasta until al dente and cut to length if necessary.
- Oil a cake tin and arrange the pasta to create a honeycomb shape.
- Prepare ricotta filling with garlic, basil, onion granules, Borson cheese, and cream cheese.
- Pipe the ricotta filling into the pasta holes, topping up as needed.
- Make a basic tomato sauce with tomatoes, onion, herbs, and garlic.
- Pour the tomato sauce over the pasta in the cake tin.
- Bake in an oven at 180°C fan until cooked through, golden, and bubbling.
Helpful tips
- Parboil the pasta only until flexible but still firm.
- Pack the pasta upright and closely together in the tin.
- Pipe the filling carefully into each pasta tube.
Storage
Refrigerate leftovers promptly in a covered container and reheat until piping hot.
