Honeycomb Pasta Cake (Rigatoni Pie)

Overhead image of a honeycomb pasta cake in a circular dish.

5 from 2 votes

Honeycomb Pasta Cake (Rigatoni Pie)

Try this honeycomb pasta cake recipe for a fun twist on baked pasta. Rigatoni stands upright for a stunning, cheesy dinner everyone loves.

Prep Time10

Cook Time40

Total Time50

Course: dinner

Cuisine: egyptian, French, Italian, middle eastern

Keyword: baked rigatoni cake, bechamel sauce, honeycomb, honeycomb pasta, honeycomb pasta cake, honeycomb pasta cake (rigatoni pie), honeycomb pasta recipe, how to make a honeycomb pasta cake, how to make honeycomb pasta, macarona bechamel, rigatoni pie

Servings: servings

Equipment

1 10-Inch Springform Pan
1 Medium Saucepan
1 Wooden spoon

Ingredients

2 pounds wide rigatoni pasta cooked to al dente
8 tablespoons unsalted butter
5 cups whole milk scalding
1/2 cup all-purpose flour
3 teaspoons kosher salt + more or less to taste
1/2 teaspoon cinnamon OR nutmeg
Optional: 1 teaspoon garlic powder
1 1/2 teaspoons ground black pepper + more or less to taste
2 cups mozzarella cheese shredded

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch springform pan and set it aside.
Cook the pasta to al dente according to the package instructions. *Be sure to salt the water!
2 pounds wide rigatoni pasta
In a saucepan over medium heat, melt the butter. Add the flour, and whisk to combine. Cook the mixture 2-3 minutes.
8 tablespoons unsalted butter, 1/2 cup all-purpose flour
Gradually add the hot milk, whisking continuously until the sauce is smooth and thick. Add the remaining seasonings, stirring to combine.
5 cups whole milk, 3 teaspoons kosher salt + more or less to taste, 1/2 teaspoon cinnamon OR nutmeg, Optional: 1 teaspoon garlic powder, 1 1/2 teaspoons ground black pepper + more or less to taste
Remove the saucepan from the heat, and set it aside.
In the prepared springform pan, add 2 cups of the prepared sauce, spreading it out evenly.
Arrange the pasta right side up in the pan, packing it tightly.
Pour the remaining sauce evenly on top, and add the mozzarella cheese.
2 cups mozzarella cheese
Bake 30 minutes or until the top is golden brown.
Cool for 20 minutes before removing the rigatoni pie from the pan.
Slice, and enjoy!
Store covered in the refrigerator for up to 2 days.

Video

Notes

A triangular slice of rigatoni pie on a white plate. — Enjoy a warm slice of rigatoni pie for a portion of creamy comfort food that will leave you full and satisfied!

Nutrition