Description
This recipe for Honeycomb Pasta Cake is trending on social media. Even though it may be a bit time consuming, I assure you, it’s worth every single second. The reveal is part of the fun!
Ingredients
Scale
- 1 1/4 pounds rigatoni
- kosher salt
- 1 to 2 Tablespoons olive oil
- 3 to 4 Cups tomato or marinara sauce
- 1/2 pound hot sausage
- 1/2 pound ground meat
- 18 to 20 pieces of string cheese, cut each into thirds
- 8 fresh torn basil leaves
- 2 Cups mozzarella cheese, shredded
FOR THE RICOTTA FILLING:
- 8 ounces ricotta cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 teaspoons nutmeg
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 350°.
- Boil water for the pasta. Salt. Cook pasta to very al dente.
- Drain pasta. Coat with a touch of olive oil to keep from sticking.
- While the pasta is cooking, brown the hot sausage and ground beef together in a separate pan. Once browned, add the sauce. Allow to cook for just a few minutes.
- Spray the bottom and sides of the springform pan with non-stick spray.
- Place a thin layer of sauce on the bottom of the pan.
- Fill the pasta with the string cheese.
- Stand the cheese filled pasta inside the pan. Pack as tightly as you can.
- Ladle on more of the meat sauce to cover the pasta.
- Combine the ingredients for the ricotta mixture in a separate bowl.
- Add the ricotta mixture on top of the meat sauce. Focusing on the middle. Try to avoid the edges.
- Sprinkle with torn basil leaves. Save a few for garnish.
- Top with the shredded mozzarella.
- Cover with foil. Bake for 20 -25 minutes.
- Remove foil and place under the broiler until the cheese browns.
- Remove from oven. Allow to sit for at least 10 minutes.
- Place the pan on a large dish. Release the spring and pull up to reveal the goodness.
- Garnish with more fresh basil.
- Cut and serve. ENJOY!
Notes
SEE POST!
- Prep Time: 30 to 40 minutes
- Cook Time: 30 minutes