Honeycomb Pasta Bake (Printable view)

Rigatoni tubes filled with creamy cheese baked under rich marinara for a comforting Italian-American dish.

# What You Need:

→ Pasta

01 - 1 lb rigatoni pasta

→ Cheese Filling

02 - 12 oz ricotta cheese
03 - 3.5 oz grated mozzarella cheese
04 - 1.75 oz grated Parmesan cheese
05 - 1 large egg
06 - 1 tbsp chopped fresh basil
07 - 1 tbsp chopped fresh parsley
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Sauce & Topping

10 - 24 oz marinara sauce
11 - 5 oz shredded mozzarella cheese
12 - 2 tbsp grated Parmesan cheese
13 - 1 tbsp olive oil

# How To Make:

01 - Preheat oven to 400°F. Grease a 9-inch springform or deep round pan with olive oil and line the bottom with parchment paper.
02 - Boil rigatoni in salted water for 2 minutes less than package directions until very al dente. Drain and toss with olive oil to prevent sticking.
03 - Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl. Stir until smooth.
04 - Stand cooked rigatoni upright, tightly packed in the prepared pan to fill the base evenly.
05 - Transfer cheese mixture to a piping or zip-top bag with corner cut off. Pipe filling into each pasta tube completely.
06 - Pour marinara sauce evenly over filled pasta. Gently tap the pan to settle sauce between tubes.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the sauce layer.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes until cheese is bubbly and golden.
10 - Allow to stand 10 minutes before releasing pan sides and slicing. Serve warm.

# Expert Advice:

01 -
  • It looks impossibly fancy but the technique is surprisingly forgiving once you understand the setup.
  • Every bite delivers creamy cheese center, tender pasta, and tangy marinara in perfect proportion.
  • You can prep everything hours ahead and bake just before serving, which is honestly the dream for weeknight entertaining.
02 -
  • Don't cook the pasta all the way—those two minutes under package time is non-negotiable, or you'll end up with mush instead of texture.
  • If your piping bag feels wobbly while filling, prop each tube with a fork or toothpick to keep it steady and prevent spilling.
  • The resting time after baking is genuinely crucial; it's what keeps your slices looking like gorgeous towers instead of collapsing into a pile.
03 -
  • Use a springform pan specifically because it releases cleanly and lets you slice without the filling oozing sideways onto the plate.
  • If marinara sauce seems thin, let it simmer for five minutes before pouring—concentrate it slightly for deeper flavor that coats each pasta tube better.
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