Pin It 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, my guests were amazed by the beautiful layers and upright noodles—it quickly became a centerpiece at family gatherings and has become a requested favorite ever since.
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
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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 Rigatoni:
- 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 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.
- Mix Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill Pasta and Assemble:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Layer Sauce and 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.
- Rest and Garnish:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin It Sharing slices of this pasta cake with my family always sparks excitement at the table—it quickly disappears, leaving everyone satisfied and full.
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 any additional allergens if unsure.
Nutritional Information
Per serving: Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin It Serve hot, garnished with parsley and extra Parmesan for a delicious and impressive main dish your guests will love.
Recipe Questions & Answers
- → What kind of pasta works best?
Rigatoni is ideal for the honeycomb effect since its tubes can be packed upright and filled easily.
- → Can I add meat to the dish?
Yes, cooked ground beef or Italian sausage can be added to the sauce for a heartier version.
- → How do I fill the rigatoni tubes?
Use a piping bag or a small spoon to stuff the ricotta mixture into each noodle for an even filling.
- → Can I prepare this ahead of time?
You can assemble the pasta cake in advance and bake it when ready. Leftovers reheat well, too.
- → What do I serve alongside?
A crisp green salad and a glass of red wine pair nicely with the flavors and textures of this dish.
- → Is this suitable for vegetarians?
Yes, the main filling uses cheeses and tomato sauce, making it vegetarian-friendly (check labels for rennet).
