Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese—perfect for impressing guests and feeding a crowd.
The first time I made honeycomb pasta cake was for a holiday dinner party. Watching everyone's expression as the golden, bubbly pasta was sliced and served made all the effort worthwhile. It's now a family favorite whenever we want something special.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta Cheese: 350 g (1 ½ cups)
- Mozzarella Cheese: 200 g (2 cups) shredded, divided
- Parmesan Cheese: 50 g (½ cup) grated
- Egg: 1 large
- Fresh Parsley: 2 tbsp chopped
- Salt: ½ tsp
- Ground Black Pepper: ¼ tsp
- Olive Oil: 2 tbsp, plus more for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Canned Crushed Tomatoes: 800 g (28 oz)
- Tomato Paste: 2 tbsp
- Dried Oregano: 1 tsp
- Dried Basil: ½ tsp
- Sugar: ½ tsp
- Salt and Pepper: To taste
- Extra Parsley and Parmesan: For garnish
Instructions
- Prepare Pan:
- Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) springform pan with olive oil and line the base with parchment paper.
- Cook Pasta:
- Cook rigatoni in a large pot of salted boiling water until very al dente (about 2 minutes less than package instructions). Drain and toss with 1 tbsp olive oil. Set aside.
- Make Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Season to taste.
- Prepare Cheese Filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Assemble Cake:
- Stand the rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add Sauce & Cheese:
- Pour sauce evenly over filled pasta, letting it seep down between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake for 30 minutes. Remove foil; bake another 15 minutes, until cheese is golden and bubbling.
- Rest & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan, then slice and serve.
Save Gathering around the table to share honeycomb pasta cake is a highlight in our house. Everyone loves choosing their slice and discovering those pockets of melty cheese and sauce hidden inside the rigatoni.
Required Tools
You'll need a 23 cm (9-inch) springform pan, large pot for pasta, saucepan for sauce, mixing bowls, piping bag or small spoon, and foil for baking.
Allergen Information
This dish contains wheat (gluten), milk, and egg. Always check the labels on cheese and pasta if you have allergies.
Nutritional Information
Each serving has approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Save This eye-catching pasta cake is the ultimate centerpiece for any Italian-inspired dinner. Enjoy every delicious layer and make it your new go-to crowd-pleaser.
Kitchen Guide
- → How do I prevent pasta from overcooking in the oven?
Cook rigatoni very al dente; it will finish cooking while baking with sauce and cheese for best texture.
- → Can I substitute the ricotta filling?
Try cottage cheese or a mix of mascarpone and Parmesan for a creamier alternative to ricotta.
- → Is meat optional in this dish?
Yes, you can add cooked ground beef or Italian sausage for a hearty variation, or keep it vegetarian.
- → How do I fill the rigatoni tubes efficiently?
Use a piping bag or small spoon to ensure each tube is evenly filled with the cheese mixture.
- → What sides pair well with this pasta?
Serve with a crisp green salad and garlic bread, plus a glass of red wine for a complete meal.
- → Can this dish be made ahead?
Assemble and refrigerate before baking, then bake fresh for best results. Leftovers reheat well, too.