Honeycomb Pasta Cake Recipe -

Honeycomb Pasta Cake Recipe

Agnes Hsu

This Honeycomb Pasta Cake recipe AKA rigatoni pie is the prettiest pasta you'll ever make! It's a delicious and easy baked pasta recipe.

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Prep Time 30

Cook Time 30

Total Time 1

Course dinner

Cuisine Italian

Servings

Calories 317 kcal

Equipment

8" Springform Cake Pan

Ingredients

1 Lb Rigatoni pasta Cook and drain according to package but take out 2 minutes before
3 Cups Tomato sauce
1 Cup Shredded Mozzarella
6 Mozzarella balls Cut in half
1/2 Cup Grated Parmesan
Basil leaves Optional
1 Tablespoon Olive oil Divided

Instructions

Preheat oven to 400 degrees.
Cook your pasta according to the package instructions, but drain two minutes before the recommended time so they are very al dented. Drain and add half the olive olive and toss so the rigatoni does not stick together.
Brush the remaining oil on the bottom and sides of your springform pan.
Line and stand up your rigatoni pasta all around the pan tightly.
Pour your sauce over the top of the rigatoni and add the shredded Mozzarella cheese.
Top with the fresh Mozzarella balls and grated parmesan.
Transfer the springform pan to a foil lined baking pan.
Cover the top with foil and bake for 15 minutes.
Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and toasted.

Video

Nutrition

Serving: 8gCalories: 317kcalCarbohydrates: 48gProtein: 14gFat: 8gSaturated Fat: 3gCholesterol: 17mgSodium: 668mgPotassium: 449mgFiber: 3gSugar: 6gVitamin A: 547IUVitamin C: 6mgCalcium: 164mgIron: 2mg

Keyword honeycomb pasta