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.