This Honeycomb Pasta cutlet is the ultimate comfort food crush- up — brickle , delicate, and a feast for both eyes and taste kids. Perfect for regale parties, cozy nights in, or impressing that special someone. It’s quirky, inelegant, and loaded with texture. Just cook, subcaste, and singe. Prepare for the sweet symphony of pasta bliss!
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
Equipment
- Large pot for boiling pasta
- Mixing bowls
- 9-inch springform pan or round cake pan
- Baking sheet (optional, for catching drips)
- Whisk and spatula
Ingredients
- 12 oz rigatoni or penne pasta
- 2 cups ricotta or cottage cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 ½ cups marinara or tomato basil sauce
- 2 large eggs, lightly beaten
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt & pepper to taste
- 2 tbsp olive oil
- Optional: fresh basil leaves, red pepper flakes for garnish
Ingredient Notes
Pasta
Use rigatoni or penne for the “ honeycomb ” effect — tubular shapes trap sauce and rubbish impeccably. Cook until just al dente; it’ll finish cuisine in the roaster.
Crapola
Ricotta or cabin rubbish keeps the cutlet delicate and rich outside, while mozzarella melts beautifully for that golden top. Parmesan adds a salty kick.
Sauce
Choose a thick marinara or tomato basil sauce — chunky or smooth, both work! Manual or jarred, whatever floats your boat.
Seasonings
Italian seasoning and garlic greasepaint bring that classic pasta vibe with minimum trouble. Acclimate swab and pepper according to your taste.
Instructions
1. Prep & Boil
Bring a large pot of interspersed water to boil. Cook pasta until just al dente — about 1- 2 twinkles lower than package instructions. Drain and mizzle with olive oil painting to help sticking.
2. Mix the Filling
In a large coliseum, combine ricotta, eggs, Italian seasoning, garlic greasepaint, swab, and pepper. Stir well until delicate and smooth.
3. Assemble the cutlet
Preheat your roaster to 375 °F( 190 °C).
Grease your springform visage with olive oil painting.
Spread a thin subcaste of marinara sauce on the bottom.
Begin layering
Stand the rigatoni upright, packed tightly, covering the bottom of the visage like a honeycomb.
ladle clumps of ricotta admixture between the pasta tubes.
mizzle with marinara and sprinkle with mozzarella and Parmesan.
reprise layers if you have enough pasta, finishing with a generous rubbish subcaste on top.
4. Singe
Place the cutlet in the roaster for 35 – 40 twinkles, until rubbish is gamesome and golden and pasta is tender.
Test with a chopstick — pasta should be tender but hold shape.
5. Garnish & Serve
Let cool for 5 twinkles, also gently remove the springform side. Garnish with fresh basil leaves and red pepper flakes if you like a little heat. Slice like a cutlet and serve warm!
Nutrition Facts
| Calories | ~450 |
| Fat | 18g |
| Carbs | 45g |
| Protein | 20g |
| Fiber | 4g |
Tips & Variations
Meaty Upgrade Add cooked Italian link or ground beef in layers.
Veggie Boost Toss in spinach, roasted peppers, or mushrooms between layers.
racy Kick Stir chili flakes into ricotta or use racy marinara.
Make Ahead Assemble in the visage, cover, and chill overnight. Singe fresh coming day.
Gluten-Free Use gluten-free pasta and enjoy!