Save to Pinterest 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 family dinner. The surprise on everyone's faces seeing rigatoni standing upright, packed and dripping with cheese, made all the effort worthwhile.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Cheese Filling: 350 g (1 ½ cups) ricotta cheese, 200 g (2 cups) shredded mozzarella cheese (divided), 50 g (½ cup) grated Parmesan cheese, 1 large egg, 2 tbsp chopped fresh parsley, ½ tsp salt, ¼ tsp ground black pepper
- Sauce: 2 tbsp olive oil, 1 small onion (finely chopped), 3 garlic cloves (minced), 800 g (28 oz) canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp dried basil, ½ tsp sugar, salt and pepper to taste
- To Assemble: 2 tbsp olive oil for greasing and brushing, 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. Add garlic and cook 1 minute. Stir in tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes. Adjust seasoning.
- Make Cheese Filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Fill and Assemble:
- Stand rigatoni upright, tightly packed, in the pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add Sauce & Cheese:
- Pour tomato sauce evenly, letting it seep between noodles. Sprinkle remaining mozzarella over the top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Finish & Serve:
- Let rest 10 minutes. Release springform pan. Garnish with parsley and Parmesan. Slice and serve.
Save to Pinterest We shared slices of pasta cake around the table. My daughter loved helping pipe the cheesy filling and proudly called it "fancy pasta pie".
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains wheat (gluten), milk, egg. Check cheese and pasta labels for additional allergens if unsure.
Nutritional Information
Per serving: Calories 535, Total Fat 22 g, Carbohydrates 58 g, Protein 26 g.
Save to Pinterest Try honeycomb pasta cake for a joyful twist on baked pasta. It's a delicious showstopper fit for any gathering.
Recipe FAQs
- → How do you keep the rigatoni upright during assembly?
Packing the rigatoni tightly in a springform pan helps them stand upright and hold shape while filling.
- → Can I add meat to this pasta bake?
Yes, cooked ground beef or Italian sausage can be stirred into the tomato sauce for extra flavor and heartiness.
- → What cheeses are used for the filling?
The filling features ricotta, mozzarella, and Parmesan for creamy texture and rich taste.
- → How long should I let it rest before serving?
Allow the cake to rest for about 10 minutes after baking to set and ease slicing.
- → Is it suitable for vegetarians?
Yes, this dish is vegetarian unless meat is added to the sauce as a variation.
- → Can I make it ahead?
You can assemble the dish in advance, refrigerate, and bake before serving for best texture and flavor.