Honeycomb Pasta Cake
Hello, Yummy
Ingredients
- 1 pound rigatoni pasta
3 cups tomato sauce
1 cup shredded mozzarella cheese
Fresh mozzarella balls
1/2 cup grated parmesan cheese
Basil leaves (optional)
1 tablespoon olive oil
Directions
- Boil water, then cook rigatoni pasta according to the package instructions. Drain two minutes before recommended time.
- Drain the noodles and add half of the olive oil to the pasta. Lightly toss noodles to spread oil around.
- While the oven is preheating to 400 degrees, brush the oil on the sides of your springform cake pan (I used a 9-inch round pan). Add a little tomato sauce to the bottom of the pan.
- Line up your pasta inside the pan, with the noodles sticking straight up. Make sure they are tightly packed. This forms the base of your honeycomb!
- Pour tomato sauce over the top of the pasta. Sprinkle shredded mozzarella cheese on top.
- Top with fresh mozzarella balls (I used the smaller pearls, but you can also cut bigger cheese balls to work). Add shredded Parmesan to the top.
- Sprinkle basil on top if you like.
- Cover top with foil and place on foil-lined baking pan.
- Bake for 15 minutes.
- Remove foil and bake for another 15 minutes. The cheese should be bubbly and toasted.
- Remove the top of the pan and serve with salad and wine. Bon appétit!
Information
- Yield
- 8 servings
- Prep Time
- 30 minutes
- Cook Time
- 30 minutes
- Total Time
- 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 317