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Honeycomb Rigatoni Pasta Bake

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This stunning pasta bake features rigatoni noodles stacked upright in a “honeycomb” pattern, layered with savory marinara, seasoned beef, and oozing mozzarella. Baked until bubbling and golden, it’s a showstopping, cheesy centerpiece for any dinner table.

Ingredients

Units Scale
  • 1 lb rigatoni pasta
  • 1 tbsp olive oil
  • 1 lb ground beef or Italian sausage
  • 2 cups marinara sauce
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/2 cup ricotta or cottage cheese (optional)
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a springform pan.
  2. Cook rigatoni in salted water until al dente. Drain and toss with a little olive oil to prevent sticking.
  3. In a skillet, cook ground beef with garlic powder, oregano, salt, and pepper until browned. Stir in marinara sauce and simmer for 5 minutes.
  4. Arrange the rigatoni upright (open ends up) in the pan tightly packed like a honeycomb.
  5. Use a piping bag or spoon to fill each noodle with a bit of meat sauce.
  6. Spread remaining sauce over the top. Dot with ricotta if using, then sprinkle with mozzarella and Parmesan.
  7. Cover loosely with foil and bake for 25 minutes. Uncover and bake another 10 minutes or until golden and bubbly.
  8. Let rest for 10 minutes before removing from pan. Garnish with chopped herbs and serve.

Notes

  • Use a mix of beef and Italian sausage for deeper flavor.
  • Add red pepper flakes for a spicy kick.
  • Substitute gluten-free rigatoni for dietary needs.
  • Great make-ahead dish—assemble and refrigerate before baking.

Nutrition

Find it online: https://yumfoodusa.com/honeycomb-rigatoni-pasta-bake/