Honey pastaI’m a culinary blog – LaoudIt Recipe

Honey pastaI’m a culinary blog

Honeycomb pasta aka rigatoni pie aka pasta pie at one point.

People call it a food insult and Italians turn around in their graves. I especially like the meme where someone is literally * screaming *.

But why? I mean, honeycomb pasta is rigatoni stacked in a hinged pan, topped with sauce and cheese, and baked into a pie. You could say it’s a bit like a lasagna but with rigatoni. Or mini manicotti or straight cannelloni.

I made a rigatoni and cheese pie in the day without stacking the honeycomb shaped rigatoni and loved it. I had to try the honeycomb pasta and see what it was about. Spoiler alert, I loved it!

What is honeycomb pasta?

Honey pasta is what people call rigatoni pie or pasta pie. It’s basically rigatoni – medium-sized, tube-shaped pasta stacked vertically in a pan, topped with sauce and cheese, and baked in the oven. In the viral honeycomb pasta video circulating, each rigatoni is stuffed with mozzarella cheese.

stuffed rigatoni for honeycomb doughs |  www.iamafoodblog.com

Why do people hate honeycomb pasta?

Apparently there is a honeycomb pasta division and you can be for or against it. There is no sassy middle ground. He has been called “cursed” on Twitter but many people have come to his defense as well.

I think the problem people are having is the fact that the viral honeycomb pasta video going around is made with pot sauce, string cheese, and fried ground meat. I admit, it’s a lot of chain cheese, but hey, I love chain cheese and I don’t think that’s a bad thing. String cheese is literally low moisture mozzarella, the type they use on pizza.

Mike, who has mild trypophobia, disagreed with me and explained another possible reason to me, so I made sure to do a version that doesn’t trigger his phobia. too much.

honeycomb pasta before cooking |  www.iamafoodblog.com

What does honeycomb pasta taste like

This is delicious! If you love baked pasta like lasagna or baked ziti, you’ll love honeycomb pasta. Super salty, tomato beef sauce, tender pasta and lots of gooey melted cheese cooked to perfection. It’s so good, especially if you take the time to make a really good sauce like we’re going to do here.

How to make honeycomb pasta

  1. Prepare a meat sauce: brown ground beef until lightly browned but not crisp, then remove from pan. In the same saucepan, brown the onions with the carrots and celery in the olive oil until tender and very tender. Return the beef to the pot and stir in the tomato paste, beef broth and cream. Simmer, reduce and boil while you prepare the pasta.
  2. Cook the pasta: boil pasta in salted water 2 to 3 minutes less than package directions and drain well. Toss with parma if you want an extra cheese pie.
  3. Honeycomb: Lightly oil a spring-loaded pan and wrap the rigatoni vertically inside the pan. Slide low-moisture mozzarella sticks into half (or all) of the rigatoni.
  4. Sauce: Top rigatoni with meat sauce, making sure it goes into all holes.
  5. Cheese: Garnish with sliced ​​or grated mozzarella and a pinch of parma.
  6. Cook: Bake for 30 minutes in the oven or until the cheese is golden brown and crisp.
  7. Cool and enjoy: Let cool in the pan for 10 to 15 minutes, then slice and enjoy!

Honey pasta |  www.iamafoodblog.com

Honeycomb pasta ingredients

  • rigatoni – rigatoni are straight pasta tubes with straight cut edges. They are fairly common in all grocery stores, sometimes varying in size.
  • Ground beef – use lean ground beef or if you have it at your grocery store, a 50-50 mixture of lean ground beef and pork.
  • onions, carrots and celery – these three herbs make up the classic Italian soffritto and will add so much flavor to your sauce!
  • tomato paste and tomato sauce – The tomato paste is concentrated with a tomato taste, sweet and intense. For the tomato sauce, go for a super simple sauce where the ingredients in the can are just tomatoes.
  • beef stock and cream – the beef broth will enhance the flavors of the beef and add umami and the cream will add a nice layer of richness.
  • cheese – we go for low moisture mozzarella, which by the way is what string cheese is! Cube it according to what will fit in your rigatoni. Low moisture mozzarella is very stringy, melt-in-the-mouth, and is essentially the perfect cheese for baked pasta.

Honey pasta |  www.iamafoodblog.com


Do i need a springform pan?

A hinged saucepan is a saucepan whose sides can be removed from the base. You can do this in a regular pot, but you won’t be able to take it out of the pot. It’s up to you to decide if you do it for aesthetic or delicious reasons. Either way, you’ll want a pot that’s at least 8 inches in size.

Can I make this vegetarian?

You can skip the meat sauce and use the marinara if you don’t eat meat.

Can I use pot sauce and string cheese?

Absolutely, you can use jar sauce if that’s your jam. When it comes to chain cheese, you’d better buy 1lb of low-moisture mozzarella and cut it yourself. Less plastic and you can cut the cheese to match the size of your rigatoni.

Should I use rigatoni?

You can use any tubular pasta, as long as it is stacked vertically: ziti, penne or paccheri.

What to serve with honeycomb pasta

Good honeycomb!
xoxo steph

Honey pasta |  www.iamafoodblog.com

Honey Pasta Recipe |  www.iamafoodblog.com

Honey pasta recipe

Honeycomb pasta aka rigatoni pie aka pasta pie at one point.

Serves 8

Preparation time 20 minutes

Cooking time 2 hours

Total time 2 hours 20 minutes

  • 2 tablespoon olive oil
  • 1 kg Ground beef skinny favorite
  • 1 Medium onion diced
  • 1 hunt down celery diced
  • 1 carrot diced
  • 2 tablespoon tomato paste
  • 1 Chopped off tomato sauce
  • 1 Chopped off beef broth preferably low in sodium
  • 1/4 Chopped off cream
  • 1 kg rigatoni
  • 1 kg low moisture fresh mozzarella cheese
  • In a large saucepan, heat a little oil and cook the ground beef, breaking it up and stirring. When they are golden brown and cooked through, remove them from the pan.

  • Add the onion, celery and carrot and cook, stirring, until tender, but not golden.

  • Stir in the tomato paste, tomatoes, beef broth, cream and ground beef. Simmer for 15 to 20 minutes. Taste and season with salt and pepper.

  • Heat the oven to 375 ° F. Cook the rigatoni al dente, 1 to 2 minutes, according to the package directions, then drain well. Arrange the pasta vertically in a lightly oiled 8-inch springform pan.

  • Cut half of the mozzarella into strips that will fit the rigatoni and cut the remaining half. Add the mozzarella strips to random rigatoni (or you can stuff each one).

  • Top with a generous layer of sauce and top with sliced ​​mozzarella. Garnish with grated Parmesan, if desired.

  • Bake for 30 to 40 minutes or until the cheese is tender and golden brown. Let stand 5 to 10 minutes before unmolding. Serve with additional sauce on the side if desired. Enjoy!

Nutritional Intakes

Honey pasta recipe

Quantity per serving

Calories 548
Calories from Fat 203

% Daily Value *

Large 22.5 g35%

Saturated fat 11.3 g71%

Cholesterol 92 mg31%

Sodium 612 mg27%

Potassium 423 mg12%

Carbohydrates 48.8 g16%

Fiber 3.1g13%

Sugar 4.9 g5%

Protein 37.6 g75%

* Percent Daily Values ​​are based on a 2000 calorie diet.

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