Honeycomb pasta aka rigatoni pie aka pasta pie is having a moment.
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
Special Equipment
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springform pan
Instructions
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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.
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Add the onion, celery, and carrot and cook, stirring until soft, but not browned.
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Stir in the tomato paste, tomatoes, beef stock, cream, and ground beef. Simmer for 15-20 minutes. Taste and season with salt and pepper.
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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.
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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).
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Top with a generous layer of sauce and layer with the sliced mozzarella. Top with grated parmesan, if desired.
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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!
Estimated Nutrition
Nutrition Facts
Honeycomb Pasta Recipe
Amount Per Serving
Calories 548Calories from Fat 203
% Daily Value*
Fat 22.5g35%
Saturated Fat 11.3g71%
Cholesterol 92mg31%
Sodium 612mg27%
Potassium 423mg12%
Carbohydrates 48.8g16%
Fiber 3.1g13%
Sugar 4.9g5%
Protein 37.6g75%
* Percent Daily Values are based on a 2000 calorie diet.
