Pin A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese is perfect for impressing guests and feeding a crowd.
I first made honeycomb pasta cake for a family gathering and everyone was amazed by the gorgeous layers and deliciously cheesy filling. It quickly became a favorite for dinner parties and holiday celebrations.
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
- Parsley: 2 tbsp chopped fresh
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil (for sauce): 2 tbsp
- Onion: 1 small, finely chopped
- Garlic cloves: 3, minced
- Crushed tomatoes: 800 g (28 oz) canned
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: ½ tsp
- Sugar: ½ tsp
- Salt and pepper: To taste
- Olive oil (for greasing and brushing): 2 tbsp
- Extra parsley and Parmesan: For garnish
Instructions
- Prepare the 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 the 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 the sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and stir for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring. Adjust seasoning.
- Prepare cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Fill and assemble:
- Stand rigatoni upright, tightly packed, in prepared pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add sauce and cheese:
- Pour tomato sauce evenly over pasta, letting it seep between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil, bake another 15 minutes, until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin We always laugh when slicing this beautiful pasta cake because everyone wants the piece with the most cheese. It is a guaranteed hit for Sunday dinners and birthday celebrations.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains wheat (gluten), milk, and egg. Double-check packaged ingredients if needed.
Nutritional Information
Per serving: Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin This pasta cake delivers incredible flavor and makes any meal feel special. Enjoy with salad and your favorite wine!
Recipe FAQ
- → How do I keep rigatoni tubes upright in the pan?
After cooking and draining, carefully pack the cooked rigatoni vertically and tightly into a greased springform pan so they stand up.
- → Can I use other cheeses in the filling?
Yes, you can substitute or add cheeses like fontina or provolone for extra flavor, though ricotta gives creaminess.
- → What’s the best way to fill the pasta tubes?
Using a piping bag or small spoon allows you to easily fill each rigatoni with the cheese mixture, ensuring even distribution.
- → Can I add meat to this dish?
Definitely! Mixing cooked ground beef or Italian sausage into the tomato sauce creates a satisfying meaty variation.
- → What are recommended side dishes?
A crisp green salad and a glass of red wine, like Chianti, round out the meal and balance the richness of the bake.
- → Is this dish suitable for vegetarians?
Yes, as written it is vegetarian. Check cheese and pasta packaging for any non-vegetarian additives or enzymes.