Save The first time I saw honeycomb pasta on a friend's Instagram, I thought it was some kind of elaborate pastry. Standing in their kitchen that evening, watching them pipe cheese into rigatoni tubes stacked like little soldiers, I realized this was just regular ingredients playing dress-up. We spent the whole time leaning over the pan, adjusting tubes that toppled over, laughing at how something so fancy-looking was actually just stuffed pasta standing on its head. When it came out of the oven, bubbling and golden, the whole table went quiet before anyone even picked up a fork.
I made this for my sister's birthday last spring instead of a lasagna, and honestly, I was nervous. Standing there piping ricotta into individual pasta tubes makes you question all your life choices, especially when you're already running twenty minutes late. But when I carried that golden, bubbling springform pan to the table and everyone pulled out their phones simultaneously before even tasting it, I knew the pasta-tube anxiety was worth it. My brother-in-law still talks about that dinner.
Ingredients
- 500 g rigatoni: Pick the straightest tubes you can find and inspect the box for broken pieces since collapsed rigatoni ruins the honeycomb effect
- 350 g ricotta cheese: Whole milk ricotta gives you that luxurious, velvety filling that doesn't turn grainy or watery in the oven
- 100 g grated mozzarella: This goes inside the filling for that incredible cheese pull when you slice through the tubes
- 50 g grated Parmesan cheese: Adds that salty, umami depth that cuts through all the creamy richness
- 1 large egg: Binds everything together so your cheese filling stays put inside each tube instead of melting out
- 1 tbsp chopped fresh basil: Use the tender leaves, not the stems, for bright herbal notes that taste like summer
- 1 tbsp chopped fresh parsley: Brings a fresh, grassy brightness that balances all the heavy cheese
- 1/2 tsp salt: Essential since the pasta itself loses seasoning when boiled in water
- 1/4 tsp black pepper: Freshly cracked gives you those little spicy kicks throughout each bite
- 700 ml marinara sauce: A good quality jarred sauce works perfectly here or use your favorite homemade recipe
- 150 g shredded mozzarella: This different mozzarella goes on top for that gorgeous golden cheese blanket
- 2 tbsp grated Parmesan cheese: Extra sprinkled on top creates those crispy, salty cheese corners everyone fights over
- 1 tbsp olive oil: Use this to grease your pan thoroughly so nothing sticks to the sides
Instructions
- Get your oven and pan ready:
- Preheat your oven to 200°C and grease a 23 cm springform pan with olive oil, lining the bottom with parchment paper so nothing sticks.
- Cook the pasta:
- Boil the rigatoni for 2 minutes less than the package says, drain, and toss with olive oil so they don't stick together.
- Make the cheese filling:
- Mix ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl until completely smooth.
- Build the honeycomb:
- Stand all the rigatoni upright in your prepared pan, packing them tightly together so none fall over.
- Fill every tube:
- Spoon your cheese mixture into a piping bag or zip-top bag with the corner cut off, then pipe filling into each pasta tube.
- Add the sauce:
- Pour marinara sauce evenly over everything and tap the pan gently to help it settle between the tubes.
- Top with cheese:
- Sprinkle shredded mozzarella and extra Parmesan all over the top.
- Bake covered first:
- Cover loosely with foil and bake for 25 minutes so everything heats through gently.
- Get it golden:
- Remove the foil and bake another 10 minutes until the cheese is bubbling and beautifully browned on top.
- The waiting game:
- Let it stand for 10 minutes before removing the springform ring and slicing into wedges.
Save My neighbor smelled this baking through our shared wall and knocked on my door with a Tupperware container before I'd even plated dinner. Now it's our unofficial tradition whenever one of us has a bad week at work. Food that brings people to your door automatically.
Choosing the Right Pan
A springform pan is non-negotiable here because you need to release the sides cleanly without disturbing your painstaking arrangement. I tried making this in a regular cake pan once and ended up serving spoonfuls of beautiful disaster. The depth matters too since shallow pans let the tubes topple over during baking.
Filling Without the Frustration
Piping the cheese filling sounds fussy but it's actually faster than trying to stuff each tube with a tiny spoon. I learned this the hard way after twenty minutes of bent teaspoons and cheese everywhere except inside the pasta. A zip-top bag with the corner snipped works perfectly fine if you don't have piping bags.
Make-Ahead Magic
You can assemble this entire dish up to a day before baking, which changed my dinner party game completely. Cover it tightly and refrigerate, then add about ten extra minutes to the covered baking time since everything will be cold. This actually helps the flavors meld together beautifully.
- Freeze assembled unbaked for up to a month, thaw overnight before baking
- Double the recipe and make two pans since the effort is the same
- Leftovers reheat surprisingly well in the microwave for lunch the next day
Save There's something deeply satisfying about food that looks impressive but comes from the same ingredients as regular Tuesday night pasta. Make it for someone you love.
Recipe Questions & Answers
- → How do you keep the rigatoni tubes upright during baking?
Stand the rigatoni closely packed in a greased springform pan, which supports them to stay upright throughout baking.
- → What cheeses are used for the filling?
The filling combines ricotta, grated mozzarella, and Parmesan cheese mixed with fresh basil, parsley, and egg for creaminess and flavor.
- → How long should the pasta cook before filling?
Cook the rigatoni two minutes less than the package instructions so they remain firm yet tender enough to hold the filling.
- → Can I add other ingredients to the cheese filling?
Yes, sautéed spinach or cooked Italian sausage can be folded in for extra flavor and texture.
- → What’s the baking process to achieve a golden top?
Cover loosely with foil and bake 25 minutes, then uncover and bake an additional 10 minutes to brown the cheese topping.
- → What sides pair well with this dish?
A simple green salad and a glass of Chianti complement the rich cheese and tomato layers beautifully.