Description
Honeycomb Pasta, also known as rigatoni pie, is a visually stunning and delicious baked pasta dish featuring rigatoni arranged upright in a springform pan, stuffed with fresh mozzarella, and layered with a rich, flavorful beef and vegetable tomato sauce. This comforting American-Italian fusion favorite is perfect for family dinners or special occasions, delivering melty cheese and hearty meat sauce with every bite.
Ingredients
Meat Sauce
- 2 tbsp olive oil
- 1 lb lean ground beef
- 1 medium onion, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 cup low sodium beef stock
- 1/4 cup cream
- Salt and pepper, to taste
Pasta and Cheese
- 1 lb rigatoni
- 1 lb low moisture fresh mozzarella cheese (cut half into strips for stuffing, half sliced)
- Parmesan cheese, grated (optional, for topping)
Instructions
- Cook the ground beef: In a large pot, heat olive oil over medium heat. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked through. Remove beef from the pot and set aside.
- Sauté vegetables: In the same pot, add the diced onion, celery, and carrot. Cook while stirring until the vegetables are soft but not browned, about 5 minutes.
- Make the sauce: Stir in the tomato paste and cook for 1-2 minutes, then add tomato sauce, beef stock, cream, and the cooked ground beef. Bring the mixture to a simmer and cook for 15-20 minutes to meld flavors. Season with salt and pepper to taste.
- Prepare pasta: Preheat oven to 375°F (190°C). Cook rigatoni in boiling salted water 1-2 minutes less than al dente according to package instructions. Drain well and set aside to cool slightly.
- Assemble the pasta pie: Lightly oil an 8-inch springform pan. Arrange rigatoni upright inside the pan. Stuff half of the rigatoni tubes with mozzarella strips randomly or to preference. Pour a generous layer of meat sauce over the rigatoni, then layer sliced mozzarella on top. Optionally, sprinkle grated Parmesan cheese over everything.
- Bake: Place the springform pan in the oven and bake for 30-40 minutes until the cheese is melted, bubbly, and golden brown.
- Rest and serve: Remove from oven and let the pasta pie rest 5-10 minutes before unlocking and removing the pan sides. Serve with any extra meat sauce on the side if desired. Enjoy your beautiful honeycomb pasta!
Notes
- Use low moisture mozzarella to prevent excess water making the dish soggy.
- Make sure to cook the rigatoni slightly under al dente as it will continue cooking in the oven.
- You can stuff all rigatoni tubes with mozzarella for extra cheesy bites.
- A springform pan is key to successfully removing the pasta pie for presentation.
- Leftover sauce can be stored separately and reheated to serve alongside.
- Feel free to add fresh herbs like basil or oregano to the sauce for more flavor depth.
