Save to Pinterest There's something magical about standing tubes of pasta in a baking pan like little edible buildings. I discovered honeycomb pasta bake by accident, really—I'd overcooked a batch of rigatoni and didn't want to waste it, so I stuffed them with ricotta and hoped for the best. What came out of the oven was this glorious, golden tower of cheese and sauce that my whole family gathered around before I'd even set it on the table. It's become the dish I make when I want to impress without spending hours in the kitchen.
I'll never forget the first time I served this to my sister—she cut into it and her eyes got so wide seeing how the cheese oozed out from inside each tube. She actually asked for the recipe before she'd even finished eating, which doesn't happen often with her. That moment sold me on making this regularly because it's not just delicious, it's genuinely memorable to eat.
Ingredients
- Rigatoni pasta (500 g): Use the larger tubes, and don't fully cook them—you want them just barely tender so they stay upright and don't collapse when you stuff and bake them.
- Ricotta cheese (350 g): This is your filling base and it keeps everything creamy; use full-fat if you can because it makes a noticeable difference in richness.
- Mozzarella (100 g grated, plus 150 g shredded for topping): The grated goes in the filling for smoothness, the shredded on top gets those beautiful golden bubbles.
- Parmesan cheese (50 g plus 2 tbsp for topping): This adds a subtle sharpness that balances the richness of the ricotta and prevents the filling from tasting one-note.
- Large egg: Binds everything together so your filling doesn't fall apart when you pipe it into the tubes.
- Fresh basil and parsley (1 tbsp each): Fresh herbs make an enormous difference here—they brighten up what could otherwise feel heavy.
- Salt and black pepper (1/2 tsp and 1/4 tsp): Don't skip seasoning the filling itself; it needs these before it ever meets the sauce.
- Marinara sauce (700 ml): Use your favorite jarred sauce or homemade if you have it—this is what holds the whole thing together and flavors every layer.
- Olive oil (1 tbsp plus more for cooking): Prevents sticking and adds richness.
Instructions
- Set up your stage:
- Preheat your oven to 200°C and grease your 23 cm springform pan or deep round baking dish with olive oil, then line the bottom with parchment so it won't stick when you unmold it. This is not optional—you'll thank yourself when you're releasing it at the table.
- Undercook the pasta:
- Boil your rigatoni in salted water for two minutes less than the package tells you—this is crucial because they'll cook again in the oven and you want them tender but still structurally sound. Drain them and toss with a little olive oil so they don't fuse together.
- Build your filling:
- Mix ricotta, grated mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl until it's smooth and creamy. Taste it—seriously, taste it—and adjust seasoning if needed because you won't get another chance to season once it's piped.
- Stand your tubes:
- Pack the cooked rigatoni upright into your prepared pan as tightly as you can, creating that honeycomb pattern. They should be snug enough that they don't tip over but not so forced that they crack.
- Fill with care:
- Spoon your cheese mixture into a piping bag or a zip-top bag with the corner cut off, then pipe it into each tube until full but not bursting. You want it generous but controlled.
- Add the sauce:
- Pour your marinara evenly over the filled pasta and gently tap the pan to help the sauce settle into the gaps between tubes. This is where the magic happens—the sauce will braise everything together.
- Top it off:
- Scatter shredded mozzarella and grated Parmesan over everything so they'll melt and brown in the oven.
- Bake with patience:
- Cover loosely with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese on top is bubbly and golden. You'll smell the moment it's done—a rich, toasty aroma that fills your whole kitchen.
- Rest and serve:
- Let it sit for 10 minutes so everything sets slightly, then carefully release the springform or slide a knife around the edge and slide it onto a serving plate. Slice it like a cake and watch people's faces light up when they see those perfectly stuffed tubes.
Save to Pinterest I made this for my in-laws once when they visited unexpectedly, and my mother-in-law actually put her fork down mid-meal to ask how long I'd been practicing Italian cooking. The truth is, I'd made it maybe twice before, but something about the visual impact and that perfect creamy-to-sauce ratio made it feel intentional and sophisticated. That's when I realized this recipe does half the work for you just by looking incredible.
Flavor Building Through Layers
What I love most about this dish is that you're creating flavor in multiple places at once. The filling gets seasoned on its own, the sauce adds depth, and the toasted cheese on top brings a bitter richness that ties everything together. It's not a dish that relies on one big flavor moment—it's about how each layer plays against the others. That's also why it feels so much more luxurious than it has any right to be given how straightforward the technique is.
Make-Ahead Magic
One of my favorite things about this recipe is that you can assemble the entire thing in the morning and bake it when you're ready. I've even frozen it after filling but before baking, and it comes out just as good—you might just need an extra 10 minutes in the oven. This flexibility means you can serve an impressive dinner without being chained to your kitchen when guests arrive, which honestly feels like its own kind of victory.
Variations and Swap Ideas
The beauty of this dish is that it's flexible enough to work with what you have or what you're craving. Some nights I've mixed sautéed spinach into the filling for extra texture and nutrition, other times I've stirred in cooked Italian sausage for people who wanted something heartier. You could swap ricotta for cottage cheese if that's what's in your fridge, or use a white sauce instead of marinara if you're feeling less red-sauce that day.
- Sautéed spinach or mushrooms mixed into the filling add color and prevent the pasta from feeling one-note.
- A splash of the pasta cooking water stirred into your marinara helps it coat the tubes more evenly.
- Fresh mozzarella torn into chunks on top instead of shredded gives you those gorgeous melted pockets if you prefer.
Save to Pinterest This dish has become my go-to when I want to feel capable in the kitchen without hours of work, and it never fails to make people feel cared for. There's something about food that looks this intentional and tastes this good that reminds everyone at the table why we bother cooking at all.
Questions & Answers
- → What pasta is best for this dish?
Rigatoni works best as its tubular shape holds the cheese filling perfectly and stands upright during baking.
- → Can I prepare the cheese filling in advance?
Yes, the ricotta, mozzarella, Parmesan, and herb mixture can be made ahead and refrigerated for a few hours.
- → How do I prevent pasta from sticking before baking?
After cooking, toss the rigatoni lightly with olive oil to keep them from sticking while you stuff them.
- → What baking dish should I use?
A deep round or springform pan about 23 cm (9 inches) diameter allows the rigatoni to stand upright and bake evenly.
- → Are there suggested add-ins to vary flavors?
Sautéed spinach or cooked Italian sausage mixed into the cheese filling adds extra flavor and texture.
- → How do I know when the dish is done?
The top should be bubbly and golden brown after baking, and the cheese filling warmed through.