Honeycomb Pasta Recipe
Honeycomb pasta aka rigatoni pie aka pasta pie is having a moment.
Servings: 8
Calories: 548kcal
Equipment
- springform pan
Ingredients
- 2 tbsp olive oil
- 1 lb ground beef lean preferred
- 1 medium onion diced
- 1 stalk celery diced
- 1 carrot diced
- 2 tbsp tomato paste
- 1 cup tomato sauce
- 1 cup beef stock low sodium preferred
- 1/4 cup cream
- 1 lb rigatoni
- 1 lb low moisture fresh mozzarella cheese
Instructions
- In a large pot, heat up a bit of oil and cook the ground beef, breaking up and stirring. When browned and cooked through, remove from the pan.
- Add the onion, celery, and carrot and cook, stirring until soft, but not browned.
- Stir in the tomato paste, tomatoes, beef stock, cream, and ground beef. Simmer for 15-20 minutes. Taste and season with salt and pepper.
- Heat the oven to 375°F. Cook the rigatoni 1-2 minutes shy of al dente according to the package instructions, then drain well. Arrange the pasta upright in a lightly oiled 8 inch springform pan.
- Cut 1/2 of the mozzarella into strips that will fit the rigatoni and slice the remaining half. Add the mozzarella strips into random rigatoni (or you can stuff every single one).
- Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan, if desired.
- Bake for 30-40 minutes or until the cheese is melty and golden. Let rest for 5-10 minute before removing from the pan. Serve with the extra sauce on the side if desired. Enjoy!
Nutrition
Calories: 548kcal | Carbohydrates: 48.8g | Protein: 37.6g | Fat: 22.5g | Saturated Fat: 11.3g | Cholesterol: 92mg | Sodium: 612mg | Potassium: 423mg | Fiber: 3.1g | Sugar: 4.9g