Pin It The first time I stood back and watched this honeycomb pasta bake rise in the oven, golden cheese bubbling between the upright tubes like something architectural and delicious all at once, I understood why it had captivated me. There's something almost magical about arranging rigatoni upright in a pan, filling each one like tiny edible vessels, then watching them transform under marinara and melted cheese. What started as an experiment with leftover ricotta became the dish I make whenever I want everyone at the table to pause mid-conversation and just admire what's in front of them. It's not difficult, but it feels impressive, which is exactly the kind of recipe I've always wanted to master. Now it's the one people ask for.
I made this for a dinner party on a rainy March evening, and my neighbor brought wine that turned out to be exactly the right choice. The way the kitchen filled with that warm smell of marinara and toasting cheese, combined with how the guests reacted when I sliced into it and revealed all those stuffed tubes, felt like a small victory. One friend asked for the recipe that night and still sends me photos of her versions. Food brings people closer in ways you don't always expect, and this dish does that effortlessly.
Ingredients
- Rigatoni pasta (500 g or 1 lb): The tube shape is everything here—look for pasta that's thick-walled enough to hold filling without tearing, and don't skip cooking it slightly underdone.
- Ricotta cheese (350 g or 12 oz): This is your base, and fresher ricotta makes a noticeably creamier filling; room temperature cheese blends more smoothly with the other ingredients.
- Grated mozzarella (100 g or 3.5 oz): This adds stretch and richness; avoid pre-shredded if you can because the anti-caking agents change the texture.
- Grated Parmesan cheese (50 g or 1.75 oz for filling, plus 2 tbsp for topping): The sharp, salty notes cut through the cream and balance everything.
- Large egg: It binds the filling and helps it hold its shape as it bakes.
- Fresh basil and parsley (1 tbsp each, chopped): These brighten the filling with freshness; dried herbs work but taste noticeably flatter.
- Salt and black pepper: Season generously—the filling needs enough salt to taste complete on its own.
- Marinara sauce (700 ml or 24 oz): Use something you'd actually want to eat straight from a jar; it's the foundation of everything you taste.
- Shredded mozzarella for topping (150 g or 5 oz): This creates that golden, bubbly finish that makes people want seconds.
- Olive oil: For greasing the pan and preventing the cooked pasta from sticking together.
Instructions
- Prepare your oven and pan:
- Heat the oven to 200°C (400°F) and generously oil a 23 cm (9-inch) springform or deep round baking pan, then line the bottom with parchment paper so it releases cleanly later. This small step saves frustration and makes slicing so much easier.
- Cook the pasta just barely:
- Boil the rigatoni in salted water for 2 minutes less than the package says, so they're quite al dente and firm enough to fill without falling apart. Drain and toss them with a little olive oil right away so they don't clump together while you work.
- Make the creamy filling:
- Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl and stir until completely smooth—this should take about a minute. If there are any lumps, press them out against the side of the bowl with the back of a spoon.
- Stand the pasta tubes upright:
- Arrange the cooked rigatoni standing straight up in the pan, packed tightly together like a honeycomb so they fit snugly and won't tip over as you fill them. Work in circles from the edge toward the center if that helps you visualize the space.
- Fill each tube with care:
- Spoon the cheese mixture into a piping bag or a zip-top bag with one corner snipped off, then pipe the filling into each pasta tube until it reaches the top—you should be able to see the creamy filling from above. Take your time here; it's meditative and the results are worth the few extra minutes.
- Pour the sauce and season the top:
- Evenly pour the marinara sauce over all the filled pasta, then gently tap the pan on the counter so the sauce settles between the tubes and coats everything. Sprinkle the shredded mozzarella and Parmesan over the top until it looks generous and golden.
- Bake covered, then uncovered:
- Cover the pan loosely with foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese bubbles at the edges and turns golden brown on top. You'll know it's ready when the sauce is visibly bubbly and the top cheese has some color.
- Rest before serving:
- Let the bake sit for exactly 10 minutes—this gives the filling time to set so it doesn't fall apart when you slice. Run a thin knife around the edge of the springform pan, release the sides carefully, and slice gently with a serrated knife.
Pin It There's a moment, just after you pull this from the oven, when you realize you've created something that's both completely approachable and undeniably special. The way people's eyes light up when they understand what they're eating—that each bite is a whole filled pasta tube—reminds me why I keep coming back to this recipe.
Why the Upright Arrangement Matters
Standing the rigatoni on end isn't just for looks, though the presentation is stunning. This arrangement keeps the filling from falling out during cooking and makes sure every single tube gets surrounded by sauce, so no pasta tastes dry. The geometry of it also matters practically: tightly packed tubes support each other, and when you bake them this way, the marinara sauce settles between the tubes and creates pockets of deep flavor that you'd miss if the pasta were lying flat.
Making It Your Own
This recipe is sturdy enough to welcome your own touches without falling apart. I've added sautéed spinach to the filling on quiet weeknights, and once I mixed in crumbled Italian sausage when I had some on hand and it was unforgettable. Cottage cheese works surprisingly well as a ricotta substitute if that's what you have in the fridge, though the texture will be slightly less creamy. The beauty of this dish is that it holds up to small changes while keeping its essential character.
Pairing and Storage Tips
Serve this warm with a simple green salad dressed in lemon vinaigrette to cut through the richness, and pair it with a Chianti or any red wine you enjoy. Leftovers keep well in the refrigerator for three days and reheat beautifully in a low oven, though the edges might not be quite as crispy the second time around.
- You can assemble this completely the day before, refrigerate it covered, and bake it straight from cold—just add a few extra minutes to the cooking time.
- A springform pan makes removal elegant, but a regular deep round baking dish works fine if you're comfortable sliding the whole thing onto a serving platter.
- If your marinara is on the thinner side, let it simmer for 5 minutes in the pan first to concentrate the flavor.
Pin It This honeycomb pasta bake teaches you that impressive food doesn't require hours of work, just thoughtfulness and a little patience. Once you make it, you'll understand why it stays in my regular rotation.
Recipe FAQs
- → What type of pasta is used?
Rigatoni tubes are ideal due to their size and shape for stuffing with the cheese mixture.
- → How to prevent pasta from sticking?
After boiling, toss rigatoni with a little olive oil to keep tubes separate and prevent sticking.
- → Can any cheese be substituted?
Ricotta can be swapped with cottage cheese, and fresh herbs can be adjusted to taste for variation.
- → Why bake with foil initially?
Covering loosely with foil helps cook the pasta and cheese filling evenly while retaining moisture before browning.
- → How to serve this dish?
Allow the bake to rest 10 minutes before slicing to keep pasta tubes intact; pairs well with green salad and Chianti.