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Comforting Honeycomb Rigatoni Pie Recipe with Cheesy Baked Crust Made Easy

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A comforting baked pasta dish featuring rigatoni arranged in a honeycomb pattern, baked with a rich tomato sauce and a cheesy crust. Perfect for family dinners and potlucks, this recipe combines simple ingredients with an impressive presentation.

Ingredients

Scale
  • 12 ounces rigatoni pasta (uncooked)
  • 1 tablespoon olive oil
  • Salt to taste (for pasta water)
  • 2 cups marinara sauce (homemade or store-bought)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh basil, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup ricotta cheese (whole milk)
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 1 large egg, room temperature
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup extra shredded mozzarella cheese (for topping)
  • 1/4 cup grated Parmesan cheese (for topping)
  • 1 teaspoon Italian seasoning (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the rigatoni and cook for 9-11 minutes until just al dente. Drain and toss with 1 tablespoon olive oil to prevent sticking.
  3. In a medium bowl, combine ricotta, shredded mozzarella, Parmesan, egg, and black pepper. Mix gently until just combined.
  4. In a separate bowl, stir together marinara sauce, minced garlic, fresh basil, and red pepper flakes if using.
  5. Lightly grease your 9-inch baking dish. Stand each rigatoni tube upright in a tight honeycomb pattern, packing them close together but not squished.
  6. Pour sauce evenly over the rigatoni, working it into the gaps between the tubes.
  7. Spoon dollops of the cheese mixture over the top, distributing evenly.
  8. Top with extra mozzarella and Parmesan cheese, and sprinkle Italian seasoning if desired.
  9. Bake uncovered for 25-30 minutes until the cheese is bubbly and the crust is golden brown.
  10. Remove from oven and let rest for 5 minutes to set.
  11. Slice into wedges and serve warm.

Notes

Cook rigatoni just shy of fully done to avoid mushiness after baking. Be gentle when mixing cheese to prevent watery texture. Standing rigatoni upright takes patience but is key for the honeycomb effect. Rotate dish halfway through baking if oven is uneven. Let pie rest after baking for easier slicing and better texture. Simmer sauce if too watery to avoid sogginess.

Nutrition

Keywords: honeycomb rigatoni pie, baked pasta, cheesy pasta bake, comfort food, rigatoni recipe, easy dinner, family meal, potluck dish

Find it online: https://jodierecipes.com/comforting-honeycomb-rigatoni-pie-recipe-with-cheesy-baked-crust-made-easy/