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.
I first made this honeycomb pasta cake for a family gathering and everyone was amazed by its beautiful shape. The kids loved helping fill the tubes, and it became an instant centerpiece at our table.
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 for sauce, 2 tbsp for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic cloves: 3, 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 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:
- Boil rigatoni in salted 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 sauté 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. Adjust seasoning if needed.
- Mix the cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble the pasta cake:
- Stand the rigatoni upright and tightly packed in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or spoon.
- Finish layering:
- Pour tomato sauce evenly over filled pasta, letting it seep between noodles. Sprinkle remaining mozzarella over the top.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbling.
- Rest and serve:
- Let rest 10 minutes. Release the pan, garnish with parsley and Parmesan, slice, and serve.
Save to Pinterest Watching everyone gather around as I sliced the pasta cake is one of my favorite family kitchen memories. The cheesy aroma always brings everyone running to the table.
Serving Suggestions
This dish pairs perfectly with a crisp green salad and a glass of red wine for a complete meal.
Variations
Add cooked ground beef or Italian sausage to the sauce for a heartier version, or sprinkle with red pepper flakes for extra heat.
Allergen & Nutrition Info
Contains: wheat (gluten), milk, egg. Each serving: 535 calories, 22 g fat, 58 g carbohydrates, 26 g protein (check packaging for other allergens).
Save to Pinterest This honeycomb pasta cake turns an ordinary dinner into something memorable with its showstopping look and satisfying taste. Enjoy the cheesy, cozy goodness with your favorite side dish.
Recipe FAQs
- → Can I use a different pasta shape?
Rigatoni works best because its wide tubes hold the cheese filling and create a sturdy structure. Penne may be used, but stuffing and assembly can be trickier.
- → How do I make this ahead of time?
Assemble the pasta in the springform pan, cover, and refrigerate for up to 24 hours. Bake before serving for freshest results.
- → Can I add meat for a heartier dish?
Yes! Cooked ground beef or sausage can be mixed into the tomato sauce for extra protein and flavor. Adjust seasoning as needed.
- → What is the best way to fill the pasta tubes?
A piping bag or a small spoon makes filling the rigatoni easier and quicker. Press filling gently to avoid breaking noodles.
- → Which cheeses work well in this bake?
Ricotta, mozzarella, and Parmesan provide creaminess, melt, and sharpness. You can add provolone or fontina for more depth.
- → Can I make this dish gluten-free?
Substitute gluten-free rigatoni and ensure cheese and sauce ingredients are certified gluten-free for a safe variation.