Cheesy Rigatoni ‘Honeycomb’ Pasta Pie

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Servings: 8-10

Need a showstopper that’ll impress kids and adults alike? This gorgeous Honeycomb Pasta Pie slices like a savory cake, calls for four ingredients with minimal prep and tastes like a cheesy dream!

Ingredients

¾ pound (about 340 grams) dry rigatoni or similar short tubular pasta

5 cups hearty meat or tomato-based sauce

3 cups shredded mozzarella

1 cup finely grated Parmesan

Directions

Boil the rigatoni in salted water until barely al dente — it should still have a bite since it’ll continue to cook in the oven. Drain and set aside.
Generously butter the bottom and sides of a 9-inch springform pan (or similar).
Stand the cooked rigatoni upright in the pan so they’re packed tightly against one another.
Using a spoon, pour the sauce evenly over and between the pasta tubes. Sprinkle in the shredded mozzarella, letting it fall into the tubes and open spaces. Dust the top with grated Parmesan.
Cover the pan loosely with foil and bake at 375 degrees for 20 minutes. Remove the foil and continue baking another 10–15 minutes until the cheese on top is bubbling and beginning to brown.
Let the pasta pie rest for about 10 minutes out of the oven in order to set up. Carefully release and lift the springform ring, then cut into wedges with a sharp knife and serve warm.