Are you looking for a creative and delicious way to enjoy pasta? Look no further! This Honeycomb Pasta Bake is a unique twist on traditional pasta dishes that is sure to impress your family and friends. With a blend of creamy ricotta, gooey mozzarella, and savory marinara sauce, this dish is as delightful to look at as it is to eat. Let’s dive into the recipe!
Ingredients
- Pasta and Cheese:
- 16 oz manicotti pasta
- 8 oz Mozzarella cheese, shredded
- 15 oz Ricotta cheese
- ½ cup Parmesan cheese, grated
- Flavor Enhancers:
- 3 garlic cloves, minced
- ½ shallot, minced (about 1 tbsp)
- 1 egg
- 1 tsp oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp red pepper flakes
- Sauce and Garnish:
- 2 cups marinara sauce or your favorite pasta sauce
- Fresh basil leaves as garnish
Directions
Preparation Steps:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Shred the Cheese:
- Shred the mozzarella cheese and set aside ½ cup for topping.
- Cook the Pasta:
- Bring 4 cups of salted water to a boil.
- Add the manicotti pasta and boil for 5 minutes.
- Drain and rinse under cold water.
- Slice each noodle in half, ensuring even lengths for a level pasta “pie.”
- Prepare the Cheese Filling:
- In a medium mixing bowl, combine the ricotta, parmesan, ½ cup of mozzarella, minced garlic, minced shallot, egg, oregano, garlic powder, salt, and red pepper flakes.
- Mix thoroughly until well combined.
- Transfer the Filling:
- Transfer the cheese filling to a piping bag or a ziplock bag with the corner cut off.
- Prepare the Pan:
- Lightly spray a 9” springform pan with non-stick cooking spray.
- Coat the bottom of the pan with a little bit of the pasta sauce.
Assembly Steps:
- Stack the Pasta:
- Stack the cooked pasta vertically to fill the entire pan, creating a “honeycomb” pattern.
- Fill the Pasta:
- Pipe the cheese filling into each piece of pasta until it is filled to the top.
- Add the Sauce and Cheese:
- Pour the marinara sauce over the pasta and top with the remaining shredded mozzarella.
Baking Steps:
- Bake the Pasta:
- Bake on the center rack of the oven for 20 minutes.
- Finish and Garnish:
- Remove the side of the springform pan and garnish with fresh basil leaves.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 520 kcal per serving
- Servings: 8 servings
Conclusion
This Honeycomb Pasta Bake is not just a feast for the eyes but also a culinary delight that combines the best of Italian flavors in a unique presentation. Perfect for family dinners or special occasions, this dish is sure to become a favorite. Give it a try and enjoy the compliments that will surely come your way!
Feel free to share your version of this recipe or any variations you come up with. Happy cooking!
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Honeycomb Pasta Bake
- Total Time: 40 minutes
- Yield: 8 1x
Description
The Honeycomb Pasta Bake is a visually stunning and deliciously rich dish that captures the essence of Italian comfort food. This recipe layers perfectly cooked manicotti pasta with a creamy filling of ricotta, mozzarella, and Parmesan cheeses, all seasoned with garlic, oregano, and a hint of red pepper for a subtle kick. Topped with a robust marinara sauce and baked until the cheese is bubbly and golden, it’s a dish meant to be shared and savored.
Ingredients
16 oz manicotti pasta
8 oz Mozzarella cheese, shredded
15 oz Ricotta
½ cup parmesan, grated
3 Garlic cloves, minced
½ Shallot, minced (about 1 tbsp)
1 egg
1 tsp Oregano
1 tsp garlic powder
½ tsp salt
½ tsp red pepper flakes
2 cups marinara sauce or your favorite pasta sauce
Fresh Basil leaves as garnish
Instructions
Preheat the oven to 375°F.
Shred the mozzarella cheese and set aside ½ cup.
Bring 4 cups of salted water to a boil. Add the pasta and boil for 5 minutes. Drain and rinse under cold water. Slice each noodle in half, ensuring even lengths for a level pasta “pie.”
In a medium mixing bowl, combine the ricotta, parmesan, ½ cup mozzarella, minced garlic, minced shallot, egg, oregano, garlic powder, salt, and red pepper flakes. Mix thoroughly.
Transfer the filling to a piping bag or a ziplock bag with the corner cut off.
Lightly spray a 9” springform pan with non-stick cooking spray. Coat the bottom of the pan with a little bit of the pasta sauce.
Stack the cooked pasta vertically to fill the entire pan. Pipe cheese filling into each pasta until it is filled to the top.
Pour the sauce over the pasta and top with the remaining mozzarella.
Bake on the center rack of the oven for 20 minutes.
Remove the side of the springform pan and garnish with fresh basil.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520