Save to Pinterest The first time I stood those rigatoni tubes upright like tiny edible soldiers, I felt oddly nervous—as if the whole dish depended on them staying perfectly vertical. It turned out I was onto something. This honeycomb pasta bake reveals itself slowly: you bite through creamy, herb-flecked cheese filling, hit tender pasta, then that rich marinara sauce that's been quietly mingling with everything in the oven. What started as kitchen curiosity became the dish I make when I want to impress without pretending I've been cooking all day.
I made this for my sister's book club once, and honestly, I was expecting polite compliments before everyone moved on to dessert. Instead, there was this moment of silence after the first bites—not awkward silence, but the kind where people are too busy tasting to make conversation. Someone asked for seconds before we'd even finished the salad. That's when I realized this dish has a quiet magic that sneaks up on you.
Ingredients
- Rigatoni: The tubes need to be sturdy enough to stand upright and hold filling without splitting—don't go for delicate pasta here.
- Ricotta cheese: This is your filling's backbone; it should feel creamy and smooth, never grainy.
- Mozzarella (for filling): Grated fresh mozzarella melts beautifully, but pre-shredded works if that's what you have.
- Parmesan cheese: This brings that sharp, salty edge that makes everything taste intentional.
- Fresh basil and parsley: Don't skip these—they're not just garnish, they're flavor insurance.
- Marinara sauce: Use your favorite version; the sauce is the silent partner that ties everything together.
- Shredded mozzarella (for topping): This creates those golden, bubbly peaks that catch the light and make everyone reach for the first slice.
- Olive oil: A good quality one lifts everything subtly in the background.
Instructions
- Get your pan ready:
- Preheat your oven to 200°C (400°F). Grease your springform or deep round baking pan generously with olive oil and line the bottom with parchment paper—this prevents sticking and makes serving so much easier.
- Parboil the pasta:
- Cook the rigatoni for 2 minutes less than the package says; you want them al dente, almost chewy. Drain well and toss gently with a touch of olive oil so they don't cement themselves together.
- Make your cheese filling:
- Combine the ricotta, grated mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl until you have a smooth, creamy mixture. Taste it—this is your moment to adjust seasoning if needed.
- Stand the pasta upright:
- Arrange the cooked rigatoni tubes standing straight up in your prepared pan, packed tightly together like they're meant to stay. They should fill the entire space snugly.
- Fill each tube:
- Spoon the cheese mixture into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into each pasta tube until it's just about full—this is meditative work, and it guarantees every tube gets its share.
- Add the sauce:
- Pour the marinara sauce evenly over the filled pasta, letting it cascade down and settle around the tubes. Give the pan a gentle tap to encourage the sauce to find the spaces between everything.
- Top and cover:
- Sprinkle shredded mozzarella and Parmesan over the top generously. Cover the pan loosely with foil—you want steam to circulate, not trap.
- First bake:
- Bake covered for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is bubbly and golden brown. You'll know it's done when it looks slightly crispy at the edges.
- Rest and serve:
- Let it stand for 10 minutes before you carefully release the springform and slice. This resting time lets everything set and makes serving so much neater.
Save to Pinterest What I love most about this dish is the moment someone cuts into it and realizes the pasta tubes are actually filled—like they've uncovered a secret surprise. It's the kind of thing that makes people feel cared for without you having to fuss constantly at the stove.
Why This Dish Works
Standing pasta upright instead of layering it flat does something unexpected: it creates pockets and channels for the sauce to travel through, seasoning every single bite from the inside out. The cheese filling also stays concentrated in each tube rather than spreading thinly across layers, so you get bursts of creaminess with every forkful. It's efficient and elegant at once, which is exactly what Italian-American cooking does best.
Making It Your Own
This recipe is sturdy enough to welcome additions without falling apart. Some nights I've stirred sautéed spinach into the filling for color and earthiness, and other times I've crumbled cooked Italian sausage through it for richness. Even swapping ricotta for cottage cheese works if that's your preference, though the texture becomes slightly different—lighter, almost airier.
Serving and Storage
Serve this warm with a simple green salad on the side to cut through the richness, and honestly, a good glass of Chianti or any hearty red wine elevates the whole meal. Leftovers reheat beautifully—just cover them loosely with foil and warm in a 160°C oven for about 15 minutes until they're heated through without drying out.
- A squeeze of fresh lemon juice over the top at the table brightens everything up.
- Leftover pieces are surprisingly good cold the next day if you're into that sort of thing.
- This freezes well for up to 3 months if you wrap it carefully before baking.
Save to Pinterest This honeycomb pasta bake feels like a dish that's been in your family forever, even if you invented it last week. It's the kind of food that makes you feel capable and generous all at once.
Recipe FAQs
- → How do you keep rigatoni tubes from sticking when baking?
Toss freshly cooked rigatoni with olive oil before stuffing to prevent sticking and keep tubes separate during baking.
- → Can I prepare the filling in advance?
Yes, the cheese filling can be mixed ahead and refrigerated, making assembly quicker on baking day.
- → What is the best way to fill the rigatoni tubes evenly?
Use a piping bag or a zip-top bag with a corner snipped off to pipe the cheese mixture neatly into each tube.
- → What baking dish works best for this pasta bake?
A 23 cm (9-inch) springform or deep round pan helps hold the rigatoni upright and allows even cooking.
- → How do fresh herbs affect the flavor in the filling?
Chopped fresh basil and parsley add bright, aromatic notes that balance the rich, creamy cheeses.