Honeycomb Pasta

Preheat oven to 375°F. Grease a springform pan.

Cook rigatoni according to package directions until al dente. Drain and set aside.

In a saucepan, combine the marinara sauce and 1 stick of butter. Heat over medium, stirring until the butter is fully melted.

In a separate saucepan, melt the remaining stick of butter over medium heat for the béchamel sauce.

Whisk in the flour and a pinch of salt to create a roux. Cook for about one minute.

Gradually whisk in the milk until smooth. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

Stuff each cooked rigatoni noodle with a small piece of fresh mozzarella.

Arrange the stuffed rigatoni standing upright in the prepared springform pan, packing them tightly together.

Pour the marinara sauce evenly over the top of the rigatoni.

Next, pour the béchamel sauce over the marinara, spreading it to cover the entire surface.

Sprinkle with grated parmesan cheese.

Place the pan on a baking sheet and bake for 35 minutes, or until golden and bubbly.

Let the pasta cool for a few minutes before carefully removing the ring of the springform pan. Slice and serve hot.