Original Honeycomb Pasta Recipe

  • Jump to Recipe
  • Honeycomb pasta recipe cracks me up. You know how they say trends come back around? Welp, the same is true with food as it is with fashion. I’ve been making this recipe for a long time, as in the first time was 15 years ago!

    overhead of honeycomb pasta on a white plate

    This recipe was originally called Baked Ziti Pie and it was one of the first recipes I posted when I started food blogging 10 years ago. This was before TikTok or even Instagram. Photos (And no good ones) on Facebook were all we had to share fun recipes.

    Then I saw TikTok users going bonkers with everyone in shock and awe of the honeycomb pasta food trend. It’s not new!

    cross sectional view of rigatoni pasta pie

    What is Honeycomb Pasta?

    Honeycomb Pasta, aka Honeycomb Pasta Cake or Rigatoni Pie, used to be called Baked Ziti Pie, but it does resemble the formation of a honeycomb. It is certainly a recipe for a type “A” or slightly OCD personality. Not saying that is me or anything, ahem, ahem.

    This pasta recipe takes a little bit more time to patiently stack individual ropes of pasta, but man it looks so darn cool and a fun way to serve dinner! Cheese, along with tension, are the glue that holds it all together and a basic tomato sauce keeps it moist.

    close up overhead of melted cheese on honeycomb pasta

    What Type of Pasta to Use

    Tubular pasta shapes are what you need making ziti or rigatoni the best bets. Ziti pasta is long and straight with a smooth exterior. Rigatoni pasta is similar, but has ridges on the outside and is wider in diameter. The ridges are actually great for clinging to the cheese.

    Some folks have used penne, which has the benefit of a smaller diameter and ridges on the outside, but the issue of diagonally cut edges. This makes it harder to place, unless you have the time and focus to cut all the edges after boiling. If you do, be my guest!

    Ingredients

    The ingredient list is short and sweet- it is really the look of it all that is the showstopper.

    • Ziti– Or rigatoni, as noted above, cooked al dente, drained and cooled. Mostly just cooled so you don’t burn your fingers.
    • Coarse Kosher Salt- For the pasta water. If you are cutting back on sodium, omit this, but it does enhance the flavor of the pasta.
    • Marinara Sauce Make your own or buy a jar of marinara. I personally like something with a little texture or even large pieces of tomato. You won’t use too much on the actual pasta, but I serve it a little bowl on the side.
    • Fresh Mozzarella Cheese– Use a low moisture, whole milk mozzarella. Low moisture means when it melts, it won’t get all soupy. The pasta will absorb some of the residual moisture. For best results and cheesiness, freshly shred the cheese instead of buying a bag of pre-shredded cheese that is tossed in starch and often gets a little gummy or dry. If you’ve wanted to try making your own, we have fantastic instructions for homemade mozzarella cheese– it’s easier than you think!
    • Italian seasoning– For more flavor! We love our homemade Italian seasoning.
    • Black Pepper– To balance the flavors.
    • Parmesan cheese– Or pecorino- something a little harder and saltier. Who says no to more cheese?
    • Cooking spray and parchment paper – To prevent sticking. No one wants to go to all of this work for it to fall apart when you attempt to take it out of the pan, right?
    • Springform Pan Cake Pan- I’ve seen folks try to use a regular circular cake pan, but have issues when they tip it out. Even though the pasta should be similarly sized, it isn’t perfect and the new “bottom” will be slightly uneven.
    close up of rigatoni standing up straight

    How to Make Honeycomb Pasta

    This recipe does take a little time and patience, but is not technically difficult if you understand why you are doing what you are doing.

    1. Cook pasta with salt according to package directions for al dente. Drain well and place in the refrigerator for 1 hour. This gets out all of the moisture and makes it easier to work with. Wet pasta won’t absorb the moisture from the cheese or marinara sauce and has the tendency to fall apart.
    2. Line a 9-inch springform pan with parchment paper, one long, narrow piece along the sides and a circular piece on the bottom. Making sure the cheese doesn’t stick is the key to making it all stay together. Spray all sides generously with cooking spray.
    3. Preheat the oven and start to build the pasta cake.
    4. This is easiest way to do this is to prop the springform pan on its side. Either balance between the springs or secure it with bowls on either side.
    5. Start with a few shreds of cheese and then start lining the pan with ziti pieces. After every other layer, sprinkle just a few shreds of cheese to help bind them together. Remember, the cheese is the glue, so don’t be stingy about making sure it comes in contact with the pasta. Continue this process until the pan is all the way filled. If you have any pasta remaining, find spaces where they aren’t fitting so snug to make the honeycomb pattern. Tension will help the pie stick together in the pan and when you pop it out. One pound of dry pasta should be just enough to fit into the 9-inch pan.
    step-by-step images of how to make honeycomb pasta
    1. Fill any other holes with cheese, including the insides of the pasta and then top with some marinara sauce, tapping to get it down in there good. Sprinkle with the remaining mozzarella cheese, Italian seasoning and black pepper.
    step-by-step images of how to make honeycomb pasta 2
    1. Bake until the cheese is bubbling and browned. remove it and let it rest for at least 10 minutes before trying to remove from the pan. After removing the metal sides and strip of parchment, you should be able to carefully slide the bottom piece of parchment, with the pasta, to a plate or serving platter.
    2. Garnish with the grated Parmesan cheese and serve with the remaining sauce for dipping. Slice it into a slice of pie!
    slice of honeycomb pasta pie on  white plate

    Tricks for Honeycomb Pasta

    • Do not over sauce. Instead, serve sauce on the side. Sauce will weigh down the cheese (glue).
    • Use plenty of the glue (cheese).
    • Don’t eat the pasta tubes while you place it in the cake pan. My husband came along and swiped a fist full. He later had to make an extra trip to the grocery store because you will need every little piece in that one pound box.
    • VERY carefully remove the pasta from the springform pan and use pot holders. It can get slippery and it is very hot!
    • The first time you do this, it is a little tedious, but you’ll be hooked. It does get easier!

    Variations

    We always encourage you to put your own spin on our recipes. Have fun in the kitchen!

    • Swap the sauce- We used a traditional marinara sauce, but anything from fra diavolo, vodka sauce, bolognese sauce (with small bits of ground beef or sausage) or even alfredo sauce will work.
    • Swap the cheese- Anything melt and gooey. Provolone and fontina, or any blend of the three is delicious.
    • Spice it up! – You know I like anything that makes my nose sweat. Add crushed red pepper or aleppo pepper flakes or use a spicy sauce.
    • Ricotta Topping– I love the texture and cool complexity of ricotta cheese, but it is too heavy to go in the actual pie. Serve it few dollops on top.
    • Fresh from the Garden– You can also top it with fresh cherry tomatoes cut in half or shredded basil leaves.
    overhead of honeycomb pasta with a slice taken out

    Storage & Reheating

    Honeycomb pasta needs to be stored in an airtight container for up to 5 days. Reheat in the oven or the microwave.

    I do not recommend freezing this recipe, it doesn’t hold it’s shape well.

    What to Serve with Honeycomb Pasta

    Although it looks small, it is a full pound of pasta and will feed 4-6 people as a side dish. Make meatballs or Italian sausage on the side and serve as the main meal.

    Serve with a starter of olive oil bread dip, chewy Focaccia Bread, garlic bread spread or a nice green salad for a full meal for the whole family.

    Don’t forget dessert, like Tiramisu cups, cannoli dip or cannoli cupcakes.

    honeycomb pasta recipe for pinterest

    More easy pasta recipes:

    Squid Ink Pasta with White Wine Cream Sauce
    Overhead shot of black pasta in a white bowl with shrimp and scallops
    Squid Ink Pasta with White Wine Cream Sauce Recipe is an elegant dish that is easy to prepare. Wow, your diners with this striking dish.
    Pasta and Peas
    overhead of pasta and peas recipe in a bowl
    Pasta and Peas is an easy pasta recipe that the whole family will love. Only one pot and 10 ingredients to a family friendly meal!
    Parmesan Garlic Linguine
    skillet of parmesan garlic linguine
    Creamy, cheesy & delicious, this EASY Parmesan Garlic Linguine pasta recipe is perfect for a quick weeknight dinner! With simple ingredients!


    Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!

    how to be a better home cook cover

    CONNECT WITH SAVORY EXPERIMENTS!

    Be sure to follow me on social media, so you never miss a post!

    Facebook | Twitter | Youtube 
     Pinterest | Instagram 


    cheesy honeycomb pasta recipe for pinterest
    overhead of honeycomb pasta
    Print Recipe
    4.75 from 8 votes

    Honeycomb Pasta Recipe

    Honeycomb Pasta is a new twist on an old classic. Ziti smothered in marinara and cheese, but in cake form! Serve with a side of Italian sausage or meatballs.
    Prep Time45 mins
    Cook Time45 mins
    Total Time1 hr 30 mins
    Course: Main Course, Main Dish, Side Dish
    Cuisine: Italian
    Keyword: baked ziti pie, honeycomb pasta, honeycomb pasta cake
    Servings: 4
    Calories: 635kcal
    Author: Jessica Formicola

    Equipment

    • 9" springform pan

    Ingredients

    Instructions

    • Bring a large pot of water to a boil and add the salt (if desired). Cook the dry ziti according to package directions for “al dente”. Drain well and place in the refrigerator for 1 hour.
    • While pasta is chilling, line a 9-inch springform pan with parchment paper, bottom and sides. Spray all sides generously with cooking spray.
    • Preheat the oven to 350°F degrees. To build the honeycomb cake, prop the springform pan on its side. If you place the springs on the bottom it will stabilize the pan. Start with a few shreds of cheese and then start lining the pan with ziti pieces. After every other layer, sprinkle just a few shreds of cheese to help bind them together. Continue this process until the pan is all the way filled. If you have any pasta remaining, find spaces where they aren’t fitting so snug.
    • Fill any other holes with cheese, including the insides of the pasta. Top with 1/2 cup of the marinara sauce, tap the pan to get sauce into the crevices. Sprinkle with remaining cheese, Italian seasoning and black pepper.
    • Bake, uncovered, for 15-20 minutes or until the cheese is bubbling and browned.
    • Carefully remove and allow to sit for 10 minutes. Carefully remove the sides of the springform pan and slide the bottom parchment, pasta and all, to a serving tray or platter.
    • Garnish with the Parmesan cheese and serve with the remaining marinara sauce.
    • If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

    Video

    Nutrition

    Calories: 635kcal | Carbohydrates: 95g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 1255mg | Potassium: 871mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1135IU | Vitamin C: 11.9mg | Calcium: 348mg | Iron: 3.8mg

     

    image of jessica formicola

    You Might Also Like...

    Leave a Reply

    Your email address will not be published.

    Recipe Rating




    What type of comment do you have?

    Comments

  • Tonia @TheChattyMomma wrote:
  • Janel (A Mom’s Take) wrote:
  • krystalskitsch wrote:
  • Tess wrote:
  • Melanie wrote:
  • Chrystal @ YUM eating wrote:
  • Emily wrote:
  • Michelle @ A Dish of Daily Life wrote:
  • Brett wrote:
    • savoryexperiments wrote:
  • Jenn wrote:
  • Stacie @ The Divine Miss Mommy wrote:
  • Kendra wrote:
    • savoryexperiments wrote:
  • Ann Bacciaglia wrote:
    • savoryexperiments wrote:
  • Carly Anderson wrote:
  • Debbie Denny wrote:
    • savoryexperiments wrote:
  • Pam wrote:
  • Erica Brooks wrote:
  • Lindsey @ Redhead Baby Mama wrote:
  • Robin (Masshole Mommy) wrote:
  • Marilyn wrote: