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Begin by preparing the tomato sauce. In a cold medium saucepan, combine the olive oil, minced garlic, red pepper flakes, and anchovy fillets. Heat gently over medium-low heat, stirring occasionally, until the anchovies dissolve and the garlic is fragrant, about 5 minutes.

Stir in the tomato paste and cook on very low heat for 2-3 minutes, stirring constantly, to deepen its flavor.

Add the rosemary sprig, cherry tomatoes, and water to the saucepan. Cover the pan and simmer on medium-low heat for 10 minutes.

Uncover the pan, then cover again and cook for an additional 5 minutes to ensure all tomatoes are very soft.

Remove the rosemary sprig. Use a spoon or potato masher to gently smash the softened tomatoes. Continue to simmer the sauce on low heat, uncovered, until it reduces to your desired consistency, about 5-7 minutes. Season with salt and black pepper.

Pour the cooked tomato sauce into a Pyrex measuring cup or a heat-proof bowl. Use an immersion blender to blend the sauce until smooth. Stir in 1/2 cup of grated Parmesan Reggiano cheese until fully incorporated. Set aside.

While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the short tube pasta and cook until it is halfway cooked (al dente), approximately 4-6 minutes, depending on the pasta type. It should still be firm as it will finish cooking in the oven. Drain the pasta thoroughly and set aside.

Prepare the béchamel sauce. In a separate medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter, whisking constantly to create a roux. Cook for 1-2 minutes until the roux is pale golden and smells nutty.

Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickens to coat the back of a spoon, about 5-7 minutes.

Season the béchamel with salt, black pepper, and a pinch of freshly grated nutmeg. Stir in 1/4 cup of grated Parmesan cheese until fully incorporated and melted. Keep warm.

Preheat your oven to 375°F (190°C). Generously grease the inside of four individual ramekins with softened butter.

Pour a thin layer of béchamel sauce into the bottom of each greased ramekin, ensuring it covers the base.

Arrange the half-cooked pasta pieces upright in each ramekin, fitting them snugly to create a honeycomb-like pattern. This may take a few minutes per ramekin.

Carefully pour the blended tomato sauce over the pasta in each ramekin, filling them about two-thirds of the way up.

Top with another layer of béchamel sauce, ensuring the pasta is well covered.

Finish by grating a generous amount of Parmesan cheese (about 1/2 cup total) over the top of each ramekin.

Place the assembled ramekins on a baking tray. Tent the tray loosely with aluminum foil.

Bake in the preheated oven for 15-20 minutes.

Remove the foil and return the ramekins to the oven. Bake uncovered for another 15-20 minutes, or until the top is bubbling, golden brown, and the pasta is fully cooked.

Allow the baked honeycomb pasta to rest for about 5 minutes after removing it from the oven before serving. This helps the sauces set and prevents crumbling.


Begin by preparing the tomato sauce. In a cold medium saucepan, combine the olive oil, minced garlic, red pepper flakes, and anchovy fillets. Heat gently over medium-low heat, stirring occasionally, until the anchovies dissolve and the garlic is fragrant, about 5 minutes.

Stir in the tomato paste and cook on very low heat for 2-3 minutes, stirring constantly, to deepen its flavor.

Add the rosemary sprig, cherry tomatoes, and water to the saucepan. Cover the pan and simmer on medium-low heat for 10 minutes.

Uncover the pan, then cover again and cook for an additional 5 minutes to ensure all tomatoes are very soft.

Remove the rosemary sprig. Use a spoon or potato masher to gently smash the softened tomatoes. Continue to simmer the sauce on low heat, uncovered, until it reduces to your desired consistency, about 5-7 minutes. Season with salt and black pepper.

Pour the cooked tomato sauce into a Pyrex measuring cup or a heat-proof bowl. Use an immersion blender to blend the sauce until smooth. Stir in 1/2 cup of grated Parmesan Reggiano cheese until fully incorporated. Set aside.

While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the short tube pasta and cook until it is halfway cooked (al dente), approximately 4-6 minutes, depending on the pasta type. It should still be firm as it will finish cooking in the oven. Drain the pasta thoroughly and set aside.

Prepare the béchamel sauce. In a separate medium saucepan, melt 3 tablespoons of unsalted butter over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter, whisking constantly to create a roux. Cook for 1-2 minutes until the roux is pale golden and smells nutty.

Gradually whisk in the warmed milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickens to coat the back of a spoon, about 5-7 minutes.

Season the béchamel with salt, black pepper, and a pinch of freshly grated nutmeg. Stir in 1/4 cup of grated Parmesan cheese until fully incorporated and melted. Keep warm.

Preheat your oven to 375°F (190°C). Generously grease the inside of four individual ramekins with softened butter.

Pour a thin layer of béchamel sauce into the bottom of each greased ramekin, ensuring it covers the base.

Arrange the half-cooked pasta pieces upright in each ramekin, fitting them snugly to create a honeycomb-like pattern. This may take a few minutes per ramekin.

Carefully pour the blended tomato sauce over the pasta in each ramekin, filling them about two-thirds of the way up.

Top with another layer of béchamel sauce, ensuring the pasta is well covered.

Finish by grating a generous amount of Parmesan cheese (about 1/2 cup total) over the top of each ramekin.

Place the assembled ramekins on a baking tray. Tent the tray loosely with aluminum foil.

Bake in the preheated oven for 15-20 minutes.

Remove the foil and return the ramekins to the oven. Bake uncovered for another 15-20 minutes, or until the top is bubbling, golden brown, and the pasta is fully cooked.

Allow the baked honeycomb pasta to rest for about 5 minutes after removing it from the oven before serving. This helps the sauces set and prevents crumbling.
