Honeycomb Pasta is a striking first course full of flavor. A beehive-shaped rigatoni pie with a tasty tomato sauce made with Mutti Polpa Finely Chopped Tomatoes and delicious melted mozzarella cheese.
4 people
Did you know?
Many variations of Honeycomb pasta can be prepared. For example, you could add minced meat to the sauce, or ham cubes, or a ricotta and spinach filling.
1
Chop the shallot and put it in a non-stick pan with a swirl of oil, as soon as it starts sizzling, add the Mutti Finely Chopped Tomatoes.
2
Add salt and pepper and cook covered for 10 minutes over medium heat.
3
Cook the Rigatoni pasta for 7 minutes in salted boiling water, then drain and rinse them with cold water to stop it from cooking.
4
In a 25 cm diameter ring pan, spread a few tablespoons of tomato sauce on the bottom.
5
Vertically arrange the pasta and fill the entire pan. When you are finished it will look like a beehive from above.
6
Insert some pieces of mozzarella into some of the rigatoni.
7
Cover first with the tomato sauce and then with the sliced or julienne provola cheese.
8
Bake for 20 minutes at 180°.
9
Decorate with basil leaves and serve hot.
Honeycomb pasta is a rigatoni pie baked with tomato sauce and stringy cheese. Beyond its rich flavor, the success of this recipe lies in its visual appeal. The vertical arrangement of pasta resembles a honeycomb when viewed from above, making it a real show-stopper.
To get the best result, use a short, ridged pasta with holes—paccheri, rigatoni, or tortiglioni are perfect, as they hold Mutti Finely Chopped Tomatoes well. Cook the pasta al dente and arrange it vertically in the pan. This fun and easy recipe is also great to prepare with kids or the whole family.
You can customize honeycomb pasta by adding minced meat to the sauce, diced ham, or a ricotta and spinach filling. Serve it hot—it’s perfect for parties or dinners with friends. If there are leftovers, store them in the fridge for up to two days and reheat in the oven at 180°C for a few minutes.
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