original honeycomb pasta recipe

Original Honeycomb Pasta Recipe

Honeycomb Pasta is a new twist on an old classic. Ziti smothered in marinara and cheese, but in cake form! Serve with a side of Italian sausage or meatballs.

Ingredients:

1 pound (dry) ziti , cooked al dente, drained and cooled
1 tablespoon coarse kosher salt
24 ounces marinara sauce
8 ounces low-moisture mozzarella cheese , shredded
2 teaspoons homemade italian seasoning
1/2 teaspoon ground black pepper
parmesan cheese for garnish
cooking spray and parchment paper

Direction

Bring a large pot of water to a boil and add the salt (if desired). Cook the dry ziti according to package directions for “al dente”. Drain well and place in the refrigerator for 1 hour.
While pasta is chilling, line a 9-inch springform pan with parchment paper, bottom and sides. Spray all sides generously with cooking spray.
Preheat the oven to 350°F degrees. To build the honeycomb cake, prop the springform pan on its side. If you place the springs on the bottom it will stabilize the pan. Start with a few shreds of cheese and then start lining the pan with ziti pieces. After every other layer, sprinkle just a few shreds of cheese to help bind them together. Continue this process until the pan is all the way filled. If you have any pasta remaining, find spaces where they aren’t fitting so snug.
Fill any other holes with cheese, including the insides of the pasta. Top with 1/2 cup of the marinara sauce, tap the pan to get sauce into the crevices. Sprinkle with remaining cheese, Italian seasoning and black pepper.
Bake, uncovered, for 15-20 minutes or until the cheese is bubbling and browned.
Carefully remove and allow to sit for 10 minutes. Carefully remove the sides of the springform pan and slide the bottom parchment, pasta and all, to a serving tray or platter.
Garnish with the Parmesan cheese and serve with the remaining marinara sauce.
If you've tried this recipe, come back and let us know how you liked it in the comments or star ratings.

Pastrami Style Roast Turkey

Many years ago, I was introduced to pastrami-style roast turkey breast at a local Jewish deli and loved it so much that I set out to make a version at home. It is now one of our family favorites, and a recipe I often double to enjoy for dinner and then in sandwiches for several days after. The classic peppery spices are key, but a huge part of the appeal of this dish is also how simple it is to prepare. Boneless turkey breast is commonly sold at supermarkets in a variety of sizes, and you can ask to have it butterflied, or easily do this at home. The simple technique allows you to spread the spices evenly over the meat, which is then rolled and tied. This results in a perfect distribution of spices, as well as a pinwheel effect once the meat is sliced. Serve it with roasted vegetables, sweet potatoes, or a tangy slaw on the side.