Honeycomb Pasta cake: this main course will leave your dinner guests speechless!

This rigatoni cake is a unique way to serve pasta. It’s a fun twist on the traditional pasta bake that is sure to surprise your dinner guests!

INGREDIENTS
500g rigatoni pasta
500g tomato sauce
500g ricotta cheese
500g ground beef
salt
pepper
1 mozzarella (250g)
Parmesan cheese
basil

DIRECTIONS
Cook the rigatoni very al dente (6/7 minutes), drain the pasta and mix two tablespoons of Parmesan cheese into the pasta. Place them vertically in a cake pan and then stuff them with the filling. For the filling, cook the ground beef in a pan for 10 minutes with 2 spoons of olive oil and, if you’d like, some chopped onion or garlic to flavor. When the meat has cooled down a bit, mix in the ricotta cheese and fill each rigatoni with it. Pour cooked tomato sauce on top (we added some salt, olive oil, and basil to the tomato puree, and cooked it for 15 minutes), add the slices of mozzarella and the grated Parmesan cheese. Bake at 190°C for 30 minutes and serve hot. Wait 5 minutes before serving so that it won’t fall apart when you cut it.

SUGGESTION
Placing a sheet of parchment paper into the cake pan will make it easier to remove the cake from the pan when it’s ready to serve.