Honeycomb Pasta Bake

This Honeycomb Pasta Bake is an easy and delicious dish made with rigatoni pasta, marinara sauce, and melted mozzarella cheese. Perfect for family dinners or gatherings, it's a fun new way to serve an ooey gooey pasta dish everyone will love.

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Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Servings8

When you want to serve up something easy yet impressive, this honeycomb pasta bake delivers. With minimal ingredients and effort, you’ll create a dish that looks and tastes like it took hours to prepare. The organized rigatoni pasta and melted layers of cheese with a robust sauce make it a perfect go-to for busy weeknights or casual gatherings.

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TikTok users may recognize this fun recipe since the original video went viral on social media. Our version of rigatoni pie stands out for its perfect balance of flavor, texture, and ease. We’re confident you’ll love it after your first bite!

Honeycomb Pasta Bake Ingredients

Rigatoni Pasta Bake Substitutions and Additions

If you want to customize your pasta dish or adapt it based on what you have, here are some great suggestions.

Marinara Sauce: For a different flavor, try using Alfredo sauce, vodka sauce, or a meat-based Bolognese sauce. No matter which sauce you use, we recommend choosing a tomato sauce that doesn’t have big chunks of tomatoes, since the sauce needs to be able to fit in the noodles.

You can use our quick and easy homemade pasta sauce recipe if you prefer.

Shredded Mozzarella Cheese: Shredded provolone or Monterey Jack can be great substitutes. Any cheese that melts well on pasta will be fine.

Grated Parmesan Cheese: Pecorino Romano or Asiago cheese can replace parmesan.

Fresh Basil: Fresh parsley can be used instead of basil for garnish. 

Additional Protein: You can add cooked ground beef, sausage, or chicken to the marinara sauce before adding it to the pasta.

If you use meat sauce, make sure it’s broken down into very small pieces before adding to your rigatoni noodles.

Vegetables: You can add sautéed spinach, mushrooms, bell peppers, or any other vegetables you enjoy to the sauce. You’ll want to chop them small before adding.

How To Make This Honeycomb Pasta Bake Recipe

STEP ONE: Preheat your oven to 375°F. Spray a nine-inch springform cake pan with cooking spray on the sides and bottom. Place the pan onto a large rimmed baking sheet to catch any sauce that may seep out.

This setup also makes it easier to transport the pan to and from the oven. Set aside.

STEP TWO: Cook the rigatoni pasta according to the package instructions, until it’s al dente. This means the pasta should be firm to the bite and not too soft.

Once cooked, drain the pasta and return it to the pot. Add the olive oil and toss to coat. Let the pasta cool for three to four minutes until you can handle it easily.

STEP THREE: Stand the rigatoni pasta upright in the prepared springform pan. 

STEP FOUR: Spoon one cup of marinara sauce over the rigatoni, gently easing the sauce into the open holes of the noodles.

You could also pipe sauce into each noodle with a piping bag to ensure they are filled.

STEP FIVE: Sprinkle one cup of shredded mozzarella cheese into as many of the open spaces between and inside the noodles as possible, to make sure you get pasta that has cheese inside. This will melt and create a gooey, cheesy core inside each piece of pasta.

STEP SIX: Sprinkle the grated parmesan cheese over the surface of the pasta, trying to get as much into the noodle openings as possible.

Top this layer with the dried Italian seasoning blend. 

STEP SEVEN: Spread the remaining marinara sauce evenly over the rigatoni. Then, add the remaining shredded mozzarella cheese to cover the entire surface of the honeycomb pasta bake.

STEP EIGHT: Cover the honeycomb pasta with aluminum foil and bake for 15 minutes. This helps to retain moisture and heat, ensuring the pasta is thoroughly cooked and the cheese begins to melt.

STEP NINE: After 15 minutes, uncover the pasta bake and continue baking for an additional 15-20 minutes. The cheese should be melted and lightly golden.

STEP TEN: Remove the honeycomb pasta bake from the oven and allow it to cool slightly for five to ten minutes. This helps the dish set and makes it easier to slice.

Run a knife around the edges of the springform pan, then open the latch to remove the outer ring.

STEP ELEVEN: Garnish with a sprinkle of freshly chopped basil, then slice like a cake to serve.

Pasta Pie Troubleshooting Tips

This pasta bakes up really nicely, but occasionally, you might run into a problem. Here are some ways to avoid the common pitfalls.

The pasta falls over when I’m arranging it in the pan.

Solution: Work slowly and give the pasta time to set slightly. Having an extra set of hands might help, too!

The sauce doesn’t fill the pasta tubes evenly.

Solution: Use a small spoon to gently push the sauce into the pasta openings.

The cheese doesn’t melt evenly.

Solution: Take the extra time to make sure to distribute the cheese evenly across the top and inside the pasta tubes.

The pasta sticks to the springform pan.

Solution: This shouldn’t happen if you’re careful to spray the whole dish with cooking spray ahead of time.

If the pasta is sticking, you can use a knife to gently separate the pasta from the pan. Be careful not to scratch the pan.

The pasta is too soft or mushy.

Solution: Cook the pasta to al dente as per the package directions to maintain firmness. The pasta will continue to cook in the oven, so if you overcook it in the water, it will end up mushy in the oven.

The cheese sticks to the foil during baking.

Solution: Use non-stick aluminum foil or spray the foil with a little cooking spray before covering the dish.

The top layer of cheese browns too quickly.

Solution: Cover the dish with foil if it starts to brown too fast. You can just lay the foil on top of the dish, you don’t have to wrap it tightly.

The dish doesn’t hold together when sliced.

Solution: Allow the dish to cool for five to ten minutes in the springform pan, so it has a chance to set before trying to cut it.

How To Serve This Honeycomb Pasta Pie Recipe

Serving your honeycomb lasagna is even more enjoyable than making it! This beyond-yummy dish is perfect for any occasion. Here’s how to serve it.

Family Dinner: Serve your pasta straight from the springform pan. Accompany it with a simple green salad tossed with a light vinaigrette and flavorful pull-apart garlic bread.

Potluck or Buffet: For casual parties, cut the pasta bake into wedges and place them on a large platter. Add a sprinkle of fresh basil on top for a touch of color.

Serve with sides such as roasted vegetables, appetizer platters, or a selection of bread.

Weeknight Dinner: Pair the pasta bake with a bowl of minestrone or tomato soup. It makes a warm and cozy family dinner.

Brunch: Serve small slices of the honeycomb pasta bake as part of a brunch spread. Pair it with a creamy fruit salad and other brunch favorites.

Desserts: Follow the pasta bake with a light dessert like lemon lasagna or raspberry cookies. These options provide a refreshing end to a hearty meal without being too heavy.

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How To Store Honeycomb Pasta

MAKE AHEAD: If you want to make this pasta ahead, you can prepare it up until the point of baking. Assemble the pasta, sauce, and cheeses, then cover the pan tightly with plastic wrap or aluminum foil.

Set in the fridge for up to six hours, then bake as directed. You might need to bake the pasta for a few extra minutes if it goes into the oven still cold.

IN THE FRIDGE: To store in the fridge, let the pasta cool to room temperature after baking. Transfer any leftovers to an airtight container. It will stay fresh in the refrigerator for up to two days. When you’re ready to eat, follow the reheating instructions below.

IN THE FREEZER: If you want to freeze your leftovers, allow them to completely cool, then place the pasta in an airtight container. Freeze for up to two months.

Allow the pasta to thaw overnight in the fridge before reheating.

HOW TO REHEAT: There are a few ways to reheat this pasta:

• Oven: Preheat your oven to 350°F. Place the leftover pasta bake in an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes or until heated through.
• Microwave: Place a serving of the pasta bake on a microwave-safe plate. Cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power for two to three minutes, checking and stirring halfway through, until warmed evenly.

Why This Honeycomb Pasta Bake Recipe Is The Best

This viral recipe for honeycomb pasta bake has quickly become a favorite for many reasons. It’s not just about the great taste; it’s also about the fun and ease this recipe brings to the kitchen.

Here are the reasons why this dish is a winner:

Visually Stunning: The unique honeycomb arrangement makes this pasta bake look seriously fun and exceptionally tasty.

Simple Ingredients: It uses everyday ingredients you probably already have in your pantry.

Family-Friendly: The whole family will love the cheesy, saucy goodness of this dish.

Hearty and Filling: It’s a satisfying and comforting meal that everyone will enjoy.

Honeycomb pasta bake is a super cheesy and deliciously comforting dish that’s perfect for any occasion. This recipe is such a fun way to take your usual pasta night up a notch!

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Honeycomb Pasta Bake

5 from 1 vote

This Honeycomb Pasta Bake is an easy and delicious dish made with rigatoni pasta, marinara sauce, and melted mozzarella cheese. Perfect for family dinners or gatherings, it’s a fun new way to serve an ooey gooey pasta dish everyone will love.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8

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Ingredients

  

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• 1 pound Rigatoni pasta, cooked to al dente according to package directions
• 2 tablespoons olive oil
• 3 cups marinara sauce, divided
• 3 ½ cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese
• 1 teaspoon dried Italian seasoning blend
• 1 tablespoon fresh basil, chopped for garnish

Instructions

 

• Preheat oven to 375* F. Spray a 9-inch springform pan with olive oil cooking spray on the sides and bottom of the inside of the pan. Place the prepared pan onto a large sheet tray. This will make it easy to transport the springform pan to and from the oven, as well as catch any sauce that may seep out from the springform pan as the honeycomb pasta bakes. Set aside.
• Cook the rigatoni pasta, according to package directions, to al dente. Drain the pasta then return the cooked pasta to the pot it was cooked in. Add the olive oil to the pasta and toss to coat all the pasta with the oil. Allow the pasta to cool for 3-4 minutes or until you can handle the pasta easily.
• Place the rigatoni pasta, standing straight up, in the springform pan until all the noodles look like they have created a honeycomb.
• Spoon 1 cup of the marinara sauce over the open holes of the rigatoni noodles gently easing the sauce into the openings of the noodles.
• Sprinkle 1 cup of the shredded mozzarella into as many of the open noodle spaces as possible. Try to evenly disperse the shredded cheese into the noodle openings.
• Sprinkle the grated parmesan cheese over the surface of the pasta trying to get as much as you can into the noodle openings. Top the grated parmesan cheese with the dried italian seasoning blend.
• Spread the remaining marinara sauce evenly over the rigatoni noodles, followed by adding the remaining shredded mozzarella cheese to evenly cover the entire surface of the honeycomb pasta bake.
• Cover the honeycomb pasta with aluminum foil and bake for 15 minutes, uncover and bake for an additional 15-20 minutes or until the cheese is melted and lightly golden.
• Remove the honeycomb pasta bake from the oven and allow it to cool slightly and set for 5-10 minutes. Run a knife around the edges of the springform pan, then open the latch of the springform pan to remove the outer ring.
• Garnish with a sprinkle of freshly chopped basil then slice like a cake to serve.
• This honeycomb pasta bake is best served hot and fresh. You can assemble this dish ahead of time, cover tightly with foil, and refrigerate for up to 6 hours. When ready to bake, remove from the refrigerator, allow the assembled honeycomb pasta to come to room temperature while the oven preheats then bake according to recipe directions. You can transfer leftovers to an airtight container, and refrigerate, for up to 2 days.

Notes

• The springform pan will help you create the unique honeycomb shape of this cake, but if you don’t have one, you can use a large rectangular baking dish and cut square-sized pieces instead.
• Be patient as you arrange your noodles in the pan. Work from the outside inwards to ensure a tight, even arrangement. If some noodles fall over, gently adjust them until the pan is filled.
• Use a spoon to push the sauce into the pasta holes. Try to get sauce into each piece of pasta.
• If you prefer a crispier top, you can broil the pasta for the last 2-3 minutes of baking until the cheese is bubbly and turning golden brown. Watch it closely to avoid burning the top.
• Make sure you give the pasta time to set before removing the outer ring of the springform pan. Otherwise, when you remove the ring, the sides of the pasta ‘cake’ will fall apart.

Nutrition

Calories: 464kcal | Carbohydrates: 50g | Protein: 23g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 50mg | Sodium: 965mg | Potassium: 463mg | Fiber: 3g | Sugar: 5g | Vitamin A: 855IU | Vitamin C: 6mg | Calcium: 387mg | Iron: 2mg

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