Pin it A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This showstopping honeycomb pasta cake is perfect for impressing guests and feeding a crowd.
I first made this pasta cake for a family birthday, and everyone was amazed by its unique look and comforting taste. The combination of creamy cheese, herby tomato sauce, and chewy rigatoni made it an instant favorite at our table.
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 saute until translucent, 3–4 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Arrange Rigatoni:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add Sauce & Cheese:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the 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 before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin it Gathering around the table to slice this pasta cake together always brings out smiles and plenty of delicious conversation. It’s become a requested dish at our big family dinners.
Required Tools
Springform pan makes unmolding easy, while a piping bag helps fill every rigatoni for that signature honeycomb effect.
Allergen Information
Contains: Wheat (gluten), milk, egg. Check cheese and pasta labels for any other allergens if unsure.
Nutritional Information
Per serving: Calories 535, Total Fat 22 g, Carbohydrates 58 g, Protein 26 g.
Pin it Serve the honeycomb pasta cake warm, garnished with extra Parmesan and parsley for an irresistible finish. It’s sure to steal the spotlight at any gathering.
Common Questions
- → How do I ensure the rigatoni stands upright in the pan?
Use an oiled springform pan and tightly pack rigatoni noodles vertically so they support one another throughout baking.
- → Can I add meat to the dish?
Yes, stir cooked ground beef or Italian sausage into the tomato sauce before assembling for a heartier version.
- → Is there a way to make it spicier?
Add a pinch of red pepper flakes to the sauce for extra heat, adjusting to your taste preference.
- → What cheeses work best for the filling?
Ricotta provides creaminess, mozzarella adds stretch, and Parmesan delivers savory depth for balanced flavor and texture.
- → Can this be prepared ahead of time?
The dish can be assembled several hours in advance and baked before serving. Leftovers reheat well.