Description
A stunning twist on baked pasta, this viral honeycomb-style rigatoni dish is filled vertically, smothered in rich marinara sauce, layered with gooey mozzarella, and baked to golden perfection—perfect for family dinners or impressing guests.
Ingredients
Units
Scale
- 500g rigatoni pasta
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 400g ground beef or plant-based mince
- 600ml marinara sauce
- 1 tsp dried oregano
- Salt and pepper to taste
- 200g shredded mozzarella cheese
- 100g grated Parmesan cheese
- Fresh basil, for garnish
- Butter or oil for greasing the pan
Instructions
- Preheat oven to 375°F (190°C). Grease a springform or round cake pan with butter or oil.
- Boil rigatoni in salted water until just under al dente. Drain and toss with a splash of olive oil to prevent sticking.
- Stand rigatoni vertically in the greased pan, packed tightly to form the honeycomb structure.
- In a skillet, heat olive oil and sauté garlic and onion until softened.
- Add ground beef or plant-based mince and cook until browned. Season with oregano, salt, and pepper.
- Pour in marinara sauce and simmer for 5–10 minutes.
- Spoon the meat sauce over the upright pasta, ensuring the tubes are filled.
- Sprinkle mozzarella and Parmesan evenly over the top.
- Cover with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing. Garnish with fresh basil and serve.
Notes
- Use plant-based meat for a vegetarian version.
- Try different cheese combinations like provolone or fontina for extra flavor.
- Make ahead and reheat for a quick meal.
- A springform pan makes removal and slicing easier.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 6g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 60mg
