Honeycomb Pasta

Name: Honeycomb Pasta Bake with Mozzarella and Béchamel
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 1 lb rigatoni pasta; 8 oz fresh mozzarella cheese, cut into small pieces; 1 quart marinara sauce; 2 sticks butter, divided; 1/2 cup all-purpose flour; 2 cups milk; 1 pinch salt; 1/4 cup grated parmesan cheese

Honeycomb Pasta is a baked rigatoni dish where noodles are stuffed with fresh mozzarella, arranged vertically in a springform pan, and layered with marinara and béchamel sauce to create a sliceable, impressive pasta cake.

🌍Italian-American 🏷️Honeycomb pasta 🏷️Baked pasta 🏷️Rigatoni 🏷️Pasta cake Cheesy

🏷️

🏷️Comfort food

-0:00

mamamilastnonTikTok

Total

1h 5m

Servings

6

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by mamamilastn

-0:00

mamamilastnonTikTok

Ingredients

1 lb rigatoni pasta
8 oz fresh mozzarella cheese, cut into small pieces
1 quart marinara sauce
2 sticks butter, divided
1/2 cup all-purpose flour
2 cups milk
1 pinch salt
1/4 cup grated parmesan cheese

8 Ingredients

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Instructions

1
Preheat oven to 375°F. Grease a springform pan.
2
Cook rigatoni according to package directions until al dente. Drain and set aside.
3
In a saucepan, combine the marinara sauce and 1 stick of butter. Heat over medium, stirring until the butter is fully melted.
4
In a separate saucepan, melt the remaining stick of butter over medium heat for the béchamel sauce.
5
Whisk in the flour and a pinch of salt to create a roux. Cook for about one minute.
6
Gradually whisk in the milk until smooth. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
7
Stuff each cooked rigatoni noodle with a small piece of fresh mozzarella.
8
Arrange the stuffed rigatoni standing upright in the prepared springform pan, packing them tightly together.
9
Pour the marinara sauce evenly over the top of the rigatoni.
10
Next, pour the béchamel sauce over the marinara, spreading it to cover the entire surface.
11
Sprinkle with grated parmesan cheese.
12
Place the pan on a baking sheet and bake for 35 minutes, or until golden and bubbly.
13
Let the pasta cool for a few minutes before carefully removing the ring of the springform pan. Slice and serve hot.

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Tips & Notes

Pro tips

Stuff each rigatoni tube with mozzarella before arranging to ensure even cheese distribution throughout the cake.
Make the béchamel sauce while the pasta cooks to streamline assembly and keep everything warm.
Stand the rigatoni tubes upright in the springform pan in tight rows; they'll support each other and stay vertical during baking.
Let the pasta cake rest 10 minutes after baking before unclasping the springform; this helps it set and slice cleanly.

Substitutions

Fresh mozzarella → low-moisture mozzarella (holds shape better; will be slightly denser)
Marinara sauce → vodka sauce or meat sauce (flavor changes but structure remains the same)
All-purpose flour → cornstarch in béchamel (use 1/4 cup; slightly lighter texture)

Storage & make-ahead

Cool completely, cover, and refrigerate up to 3 days. Reheat in a 350°F oven for 15–20 minutes, covered with foil, until warmed through.

Equipment

springform pan (9-inch or 10-inch) · whisk · saucepan

Common Questions

Can I make this ahead of time?

Yes. Assemble the pasta in the springform pan, cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to baking time if baking from cold.

Why arrange the rigatoni vertically?

Vertical arrangement creates the distinctive honeycomb structure and ensures even baking. It also makes slicing clean and makes the final presentation more impressive.

What's the difference between this and regular baked ziti?

This dish uses both marinara and béchamel sauce, is structured in layers within a springform pan, and is designed to be sliced like a cake rather than scooped.