Pin The first time I stood a rigatoni upright in a pan, I felt like I was building something rather than cooking it. My sister had challenged me to make something "architecturally interesting" one Sunday, half joking, and this honeycomb pasta bake became my answer. Watching those tubes stand shoulder to shoulder, waiting to be stuffed with creamy cheese and sauce, felt less like following a recipe and more like solving a delicious puzzle.
I made this for a dinner party where someone complained they never got enough cheese in their pasta, and watching their face when they bit into a stuffed tube made me realize this bake was something special. The way the marinara pooled around those upright rigatoni, the golden mozzarella bubbling on top, it all came together in a way that felt intentional and generous.
Ingredients
- Rigatoni: The larger tubes matter here—they hold the filling without breaking and stand upright like little edible vessels.
- Ricotta cheese: Buy it fresh if you can, as it makes the filling taste lighter and more delicate than anything processed.
- Mozzarella and Parmesan: I learned to shred my own cheese for this because pre-shredded can make the filling grainy when it bakes.
- Egg: This binds everything together and gives the filling a slight custard-like richness.
- Fresh basil and parsley: Don't skip these—they brighten the whole dish and prevent it from tasting one-note.
- Marinara sauce: Use something you'd actually eat on its own, not just the convenience option.
- Olive oil: A good one makes a difference for tossing the pasta and greasing the pan.
Instructions
- Set your stage:
- Preheat your oven to 200°C and prepare a 23 cm springform pan with oil and parchment paper—this keeps everything from sticking to the sides when you release it later.
- Cook pasta al dente:
- Boil the rigatoni for two minutes under the package time so it's still firm enough to stand upright without getting mushy. Toss it with a touch of olive oil to prevent clumping.
- Mix your filling:
- Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper until the mixture is smooth and creamy. Taste it—this is where you season correctly.
- Arrange the tubes:
- Stand each piece of rigatoni upright in the pan, packing them close together so they support each other and fill the space completely.
- Fill with precision:
- Transfer the cheese mixture into a piping bag or snipped zip-top bag and pipe it into each tube until full. This feels meditative once you get the rhythm.
- Add sauce and cheese:
- Pour marinara evenly over the top and give the pan a gentle tap so sauce settles between the tubes. Crown everything with shredded mozzarella and Parmesan.
- Bake in stages:
- Cover with foil and bake for 25 minutes to let the filling heat through, then uncover and bake 10 more minutes until the top is bubbling and golden.
- Rest before serving:
- Let it sit for 10 minutes so everything sets slightly, then release the springform and slice. This patience pays off in cleaner pieces.
Pin There was a moment when I pulled this from the oven and the aroma hit everyone in my kitchen at once—that combination of bubbling cheese, warm basil, and marinara stopped all conversation. That's when I knew this wasn't just a technically interesting dish; it was one people would actually want to make again.
The Geometry of Comfort
There's something about food that stands upright that feels more intentional than the usual scattered pasta dishes. The rigatoni tubes create pockets that catch and hold the sauce, so every bite is self-contained and complete. When you slice into this bake, you're not just serving pasta—you're serving something that looks like you spent hours planning it, even though the technique is straightforward once you understand it.
Filling Variations Worth Trying
The base recipe is perfect on its own, but I've experimented with additions that change the entire character of the dish. Sautéed spinach adds earthiness and makes it feel lighter, while cooked Italian sausage makes it heartier and richer. Even a handful of sun-dried tomatoes mixed into the cheese filling transforms it into something with more complexity and texture.
Serving and Pairing
This bake is substantial enough to stand alone, but it welcomes simple, bright accompaniments that don't compete with its richness. A green salad dressed with lemon and good olive oil cuts through the cheese beautifully, and if you're in the mood for wine, a medium-bodied red like Chianti feels natural and unpretentious.
- Slice this while it's warm so the cheese is still slightly melty inside.
- Leftovers actually improve slightly after a day when the flavors have time to meld together.
- If you're feeding more than six people, this doubles easily—just use a larger pan and add a few minutes to the baking time.
Pin This honeycomb pasta bake has become the dish I make when I want to feel like I've done something special without actually spending the whole evening in the kitchen. It's generous, it's beautiful, and it tastes like you cared enough to do something a little different.
Recipe Q&A
- → How do I ensure the pasta stands upright without falling?
Cook rigatoni slightly less than al dente, then drain and lightly coat with olive oil to prevent sticking. Carefully pack tubes tightly in a greased pan to keep them stable during baking.
- → Can I replace ricotta in the cheese filling?
Yes, cottage cheese can be used as a mild substitute but may alter the creaminess and texture slightly.
- → What type of marinara sauce works best?
A thick, chunky marinara with balanced acidity and herbs complements the cheese filling and keeps the bake moist without overwhelming flavors.
- → Is it possible to add vegetables or meats to the filling?
Yes, sautéed spinach or cooked Italian sausage can be folded into the cheese mixture for extra flavor and heartiness.
- → Why is it important to let the bake rest after cooking?
Resting lets the cheese filling set up and the sauce settle, making slicing easier and enhancing the dish’s flavor harmony.