Baked Rigatoni Pie with Mozzarella and Marinara

Rigatoni pie, also known as honeycomb pasta, is a playful and comforting baked pasta recipe made with upright rigatoni noodles, marinara sauce, and plenty of melted mozzarella cheese. The pasta is arranged in a springform pan so it looks like a honeycomb, then baked until the top is golden, bubbly, and ready to slice.

This baked rigatoni pie is a fun way to serve pasta for family dinners, casual gatherings, or any night when you want something a little different from a standard pasta bake. It uses simple ingredients, but the presentation makes it feel special. Each rigatoni tube stands upright in the pan, creating a honeycomb-style pattern that holds sauce and cheese beautifully.

If you love cheesy baked pasta, this honeycomb pasta recipe is a satisfying choice. It has the familiar flavors of rigatoni with marinara and mozzarella, but it is assembled in a way that makes it easy to slice and serve like a savory pasta cake.

What is Rigatoni Pie (Honeycomb Pasta?)

Rigatoni pie is a baked pasta dish made by standing cooked rigatoni noodles upright in a round pan, usually a springform pan. When the noodles are packed closely together, they create a pattern that resembles a honeycomb. That is why this recipe is often called honeycomb pasta.

Once the pasta is arranged, mozzarella cheese and marinara sauce are added over the top. As the dish bakes, the sauce settles into the noodles and the cheese melts into a rich, bubbly layer. After a short resting time, the pan ring is removed and the pasta can be sliced into wedges.

This recipe is especially fun to make with kids because the assembly is hands-on and easy to understand. It is also a great option when you want a pasta dinner that looks impressive without using complicated ingredients or techniques.

Main Ingredients for Rigatoni Pie

• Rigatoni Pasta: Rigatoni is the best pasta shape for this dish because the tubes are sturdy and wide enough to stand upright in the pan. Their shape also helps catch the sauce and cheese.
• Marinara Sauce: A 24-ounce jar of marinara sauce gives this baked pasta its classic tomato flavor. Use a sauce you enjoy, since it plays a big role in the final taste of the dish.
• Mozzarella Cheese: Shredded mozzarella melts beautifully over the top of the rigatoni pie. This recipe uses 4 cups, giving the dish a rich, cheesy finish.
• Olive Oil: Olive oil helps keep the cooked rigatoni from sticking together and also coats the springform pan before baking.
• Basil: Fresh basil is optional, but it adds color and a fresh finish when sprinkled over the baked pasta.

How to Make Honeycomb Pasta (Step by Step)

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook for about 8 minutes, or until the pasta is al dente. Drain the pasta, return it to the pot, and toss it with olive oil so the noodles do not stick together.
2. Prepare the pan: Coat the bottom and sides of a 10-inch springform pan with olive oil. This helps the baked pasta release more easily after cooking.
3. Assemble the rigatoni pie: Stand the rigatoni noodles upright in the pan, placing them close together until the pan is full. The tighter the noodles are packed, the better the pie will hold its shape.
4. Add cheese and sauce: Sprinkle part of the mozzarella over the arranged pasta. Pour the marinara sauce evenly over the top, then finish with the remaining mozzarella cheese.
5. Bake: Place the springform pan on a baking sheet and bake at 350ºF for 20 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
6. Rest and serve: Let the rigatoni pie cool for about 10 minutes. Run a knife around the edge of the pan, remove the ring carefully, garnish with basil if desired, and slice into portions.

Serving Suggestions

Rigatoni pie is filling enough to serve as the main dish, but it pairs well with fresh sides and simple appetizers. A crisp salad can balance the richness of the mozzarella, while warm bread is perfect for enjoying any extra marinara sauce on the plate.

Beet and Goat Cheese Salad: A colorful salad with beets, pears, goat cheese, walnuts, spinach, and dressing makes a fresh side for this cheesy baked pasta.

Stuffed Mushrooms: Cream cheese stuffed mushrooms are a savory bite-sized appetizer that works well before serving rigatoni pie.

Parmesan Cheese Crisps: Parmesan crisps add a crunchy, cheesy element to the meal and can be served as a snack or appetizer.

Storage

Allow the rigatoni pie to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for 3 to 5 days. For the best texture, store slices in a single layer when possible so the pasta keeps its shape.

To reheat: The easiest way to reheat honeycomb pasta is in the microwave. Heat a portion for about 90 seconds, or until warmed through. Reheating time may vary depending on the size of the slice and the strength of your microwave.

Can you freeze rigatoni pie?

Freezing this rigatoni pie is not recommended. Cooked pasta can become very soft and mushy after freezing and thawing, which may affect both the texture and the appearance of the honeycomb shape.

Rigatoni Pie (Honeycomb Pasta)

This rigatoni pie is a cheesy baked honeycomb pasta made with rigatoni noodles, marinara sauce, and mozzarella. It is simple to prepare, fun to assemble, and easy to slice for serving.

By: Honeycomb Media

Prep: 20 minutes mins

Cook: 30 minutes mins

Total: 50 minutes mins

Servings: 6

Ingredients

• 4-6 quarts of water
• 2 teaspoons salt
• 1 lb. rigatoni pasta
• 2 tablespoons olive oil
• 24 oz. jar of marinara sauce
• 4 cups shredded mozzarella cheese
• basil, for garnish

Instructions

• Preheat the oven to 350ºF and bring a large pot of water to a boil.
• Add 2 teaspoons of salt to the boiling water, then add the rigatoni. Cook for about 8 minutes, or until the pasta is al dente.
• Drain the pasta and return it to the pot. Drizzle with part of the olive oil and toss gently to coat.
• Use the remaining olive oil to coat the bottom and sides of a 10-inch springform pan.
• Arrange the rigatoni upright in the springform pan, packing the noodles closely together until the pan is filled.
• Sprinkle about one-third of the mozzarella over the rigatoni. Pour the marinara sauce evenly over the top, then finish with the remaining mozzarella cheese.
• Place the springform pan on a baking sheet and bake at 350ºF for 20 to 30 minutes, or until the cheese is melted, bubbly, and lightly golden.
• Remove the pan from the oven and let the rigatoni pie cool for about 10 minutes.
• Run a knife around the edge of the pan to loosen any pasta or cheese. Carefully remove the ring and garnish with basil, if desired.

Nutrition

Calories: 589 kcal, Carbohydrates: 73 g, Protein: 30 g, Fat: 23 g, Fiber: 6 g, Sugar: 12 g

Nutrition information is automatically calculated and should be used as an approximation.