Pin It The first time I saw honeycomb pasta on Instagram I spent twenty minutes squinting at my screen trying to figure out if it was real or some clever food photography trick. I made it that same weekend with my roommate hovering over my shoulder asking whether we were supposed to eat it or display it as modern art. When we slid it out of the springform pan and the cheese actually held together in that perfect honeycomb pattern we both let out the most undignified squeal. Now it is my absolute weapon for dinner parties because people literally pull out their phones before even picking up a fork.
I made this for my sister last winter when she was recovering from surgery and needed something that felt like a hug but also exciting enough to break the boredom of recovery. She took one bite of those cheese stuffed tubes and told me it was the first thing in two weeks that actually made her feel normal again. We ate it on the couch watching terrible reality TV and she kept pointing at each piece saying how she could not believe I made this from scratch. Now she demands it every time she comes over and has started calling it the comfort food of her dreams.
Ingredients
- 500 g (1 lb) rigatoni: The ridges and hollow center are absolutely crucial here because they grab onto the sauce and hold the filling perfectly
- 350 g (12 oz) ricotta cheese: Use the good creamy kind from a tub not the grainy stuff in a plastic container
- 100 g (3.5 oz) grated mozzarella: This goes inside the filling for that classic stretch factor
- 50 g (1.75 oz) grated Parmesan cheese: Adds that salty depth that keeps the cheese filling from being too one note
- 1 large egg: Binds everything together so the filling does not melt out into the sauce while baking
- 1 tbsp chopped fresh basil: I have tried dried and it just does not give that pop of fresh flavor that cuts through all the richness
- 1 tbsp chopped fresh parsley: Brings a little brightness and makes the filling look gorgeous when you bite into it
- 1/2 tsp salt and 1/4 tsp black pepper: Season generously because the pasta itself is not salted after boiling
- 700 ml (24 oz) marinara sauce: A thick robust sauce works best here because it needs to coat all those vertical tubes
- 150 g (5 oz) shredded mozzarella: This forms the golden blanket on top that makes everyone gasp when you pull it from the oven
- 2 tbsp grated Parmesan cheese: Sprinkled on top for those crispy salty bits that are basically the best part
- 1 tbsp olive oil: Use this to grease your pan generously so nothing sticks when you unmold it
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and grease a 23 cm (9-inch) springform pan with olive oil lining the bottom with parchment paper for insurance
- Boil the pasta strategically:
- Cook the rigatoni for exactly 2 minutes less than the package says because they will finish cooking in the oven and nobody wants mushy honeycomb
- Make the magic filling:
- Whip together ricotta mozzarella Parmesan egg basil parsley salt and pepper until you have a smooth creamy mixture that tastes amazing on its own
- Build the honeycomb:
- Stand all those rigatoni upright in your prepared pan packed tighter than you think necessary because they shrink slightly when baked
- Fill every tube:
- Spoon that cheese mixture into a piping bag or zip top bag with the corner snipped and pipe filling into each pasta until it is full to the brim
- Blanket with sauce:
- Pour the marinara evenly over everything then give the pan a gentle tap to help the sauce sink down between all the tubes
- Crown with cheese:
- Scatter the shredded mozzarella and extra Parmesan over the top like you are tucking it in for a nap
- Bake to golden perfection:
- Cover loosely with foil for 25 minutes then remove and bake another 10 minutes until the cheese is bubbling and has those gorgeous browned spots
- The hardest part patience:
- Let it stand for 10 minutes before releasing the springform so it sets up properly and does not collapse when you slice it
Pin It This became our Christmas Eve tradition two years ago when we decided we needed something more fun than the same lasagna we make every single year. My dad who never comments on food literally put down his fork and asked if this was going to be the new forever tradition which is basically his highest compliment. Now making it feels like the official start of the holidays in our house and the anticipation of unmolding it has become this little ceremony we all gather around for.
Make Ahead Magic
You can assemble the entire thing up to 24 hours before baking just cover it tightly and keep it in the refrigerator. I actually think it tastes better this way because the flavors have time to become friends. Just add 5 to 10 minutes to the covered baking time if it is coming straight from the fridge.
Sauce Strategy
Homemade marinara is lovely but honestly a good quality jarred sauce works perfectly here because of all the other bold flavors happening. If you want to doctor it up try sautéing some garlic in olive oil first then stirring it into the sauce. A pinch of red pepper flakes also adds this subtle warmth that makes the cheese sing.
Pan Psychology
The springform pan is your best friend here but if you do not have one you can use a deep round cake pan lined with parchment paper that comes up the sides. The key is being able to remove the sides cleanly so you do not destroy that gorgeous honeycomb pattern you worked so hard to create.
- Place the pan on a baking sheet in the oven to catch any possible overflow
- Run a thin knife around the edge before releasing the springform just in case any cheese escaped
- Let it cool the full 10 minutes because slicing it too soon is the number one mistake people make
Pin It There is something deeply satisfying about serving food that makes people instinctively reach for their cameras before their forks. This recipe turns humble pasta into an event and that is the best kind of kitchen magic.
Recipe FAQs
- → How do you keep the rigatoni tubes upright?
Arrange the rigatoni tightly packed standing upright in a greased pan, ensuring they support each other during filling and baking.
- → Can I prepare the cheese filling in advance?
Yes, the cheese mixture can be mixed and refrigerated beforehand to save time before filling the pasta tubes.
- → What type of cheese works best for the filling?
A blend of ricotta, mozzarella, and Parmesan provides a creamy, melty texture with a rich flavor profile.
- → How should the rigatoni be cooked before baking?
Cook rigatoni until very al dente, about 2 minutes less than package instructions, to ensure they hold shape during baking.
- → What is the key to achieving a golden top?
Sprinkling shredded mozzarella and grated Parmesan on top and baking uncovered for the final 10 minutes creates a bubbly, golden crust.