Honeycomb pasta: the savory cake you must try!

published on 15 May, 2021 at 09:50
INGREDIENTS
230g (0.9 cup) ricotta cheese
250g (0.9 cup) grated Parmesan cheese
Black pepper
500ml (16.9oz) tomato sauce for pasta with spices (oregano, parsley, salt, pepper)
500g (6.6 cups) rigatoni pasta
1.5l of water
5g of salt

24 cm circumference mold
Olive oil for coating molds

METHOD
  1. Put the rigatoni paste in hot, settled water and cook for 10 minutes.
  2. Coat the mold with olive oil, then arrange the rigatoni paste upright until you fill the entire pan. Sprinkle the pasta with tomato sauce and bake for 15 minutes at 180 degrees.
  3. Spread ricotta cheese over the pasta and sprinkle with parmesan. Return to the oven for another 15 minutes.
  4. Then sprinkle black pepper over the cheese and bake for another 15 minutes or until you get a brown, crispy surface.
  5. Allow to cool for a few minutes and serve.
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