Ok, so Honeycomb Pasta Cake isn’t really a cake. However, it is a thing of wonder. Total credit goes out to the original creator of this amazing piece of deliciousness, Valentina Mussi (sweetportfolio). Of course, I had to put my own little spin on it. Thankfully, I had a few containers of my Homemade Sauce in the freezer which made this dish extra special. Is this an easy dish? Yes. Is it quick to prepare? That would be a NO. Well, unless you have a helper, or two. Stuffing the rigatoni with all that cheese (that needs to be cut prior) takes up a fair amount of time. Is it worth it? That would be a big fat YES!
Naturally, I created a short video on TikTok making this fabulous creation. Click here to view. If you have not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account.
TIPS ON MAKING THE MOST PERFECT HONEYCOMB PASTA CAKE
First of all, using a 9-inch or 10-inch springform pan, is a MUST! Unless, you don’t really care about presentation. If that is the case, using a deep, round pan will work. However, the unveiling is part of the fun. Even though most springform pans are non-stick, spray the bottom and sides with a generous amount of non-stick spray, or line with butter.
As mentioned above, I used my own homemade sauce. If you do not feel like making your own, store bought is fine. After browning up hot sausage and ground beef, I just added in my sauce to create a beautiful meat sauce. I have seen several recipes where they used the sauce and meat separately. Feel free to leave meat out all together. In my opinion, the meat adds another level of incredible flavor.
As for the pasta, you need to choose one that can house the cheese and stand up in the pan. Large rigatoni worked beautifully. Ziti is also an option. However, you may find it harder to fill with the cheese. Cut up cannelloni could also be another option. Inevitably, a few of the rigatoni will break while they are boiling. Because of this, I suggest cooking up more than just a pound. Cook the pasta just to very al dente.
Use Galbani string cheese to fill the pasta. Cut each string cheese into three or four pieces. However, I have also seen a few recipes that filled the pasta with ricotta cheese. My twist, layer on Galbani’s classic or double cream ricotta filling instead. Most recipes call for standing all of the pasta up in the pan prior to filling with the string cheese. I found it much easier to fill the pasta with the string cheese first. If you can grab a helper for this task, do so. This would be a great way to get your kiddos involved in helping to make dinner.
Honestly, this recipe is more about technique. Do you, Boo! Have fun with it. Next time, I am thinking of also adding a layer of gorgeous béchamel sauce. Hope you ENJOY my version of Valentina’s Honeycomb Pasta Cake!Print
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