Save 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.
The first time I made honeycomb pasta cake, it amazed everyone at the table. Watching the bubbling cheese and perfectly packed noodles come together felt so rewarding.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), 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 + 2 tbsp for greasing/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 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 sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Add garlic and cook 1 minute more. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring now and then. Adjust seasoning as needed.
- Prepare filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper till smooth.
- Assemble cake:
- Stand rigatoni upright, tightly packed, in the pan. Fill each tube with the 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 with foil and bake 30 minutes. Remove foil and bake 15 minutes more until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes, then release from pan. Garnish with more parsley and Parmesan. Slice and serve.
Save My kids love helping fill the rigatoni tubes, turning dinner into a fun family event. It's always a highlight when we serve slices around the table.
Serving Suggestions
Pair the pasta cake with a crisp green salad and a glass of Chianti for a hearty meal. Garlic bread makes a perfect side.
Make It Your Own
Add cooked ground beef or Italian sausage to the sauce for a meaty variation or a pinch of red pepper flakes for spice. Vegan mozzarella can be substituted for dairy-free guests.
Nutrition & Allergens
Each slice provides around 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein. Contains wheat (gluten), milk, egg. Check labels for additional allergens.
Save This pasta cake turns any meal into a celebration and reheats beautifully for leftovers.
Recipe Questions & Answers
- → Can I add meat to the dish?
Yes, you can mix cooked ground beef or Italian sausage into the tomato sauce for a hearty variation.
- → What pasta works best?
Rigatoni is ideal due to its tube shape and sturdiness, which helps assemble the honeycomb pattern.
- → Can I make this ahead of time?
Absolutely. Assemble and refrigerate, then bake just before serving to enjoy best flavor and texture.
- → How should leftovers be stored?
Store slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- → Is this suitable for vegetarians?
Yes, all main ingredients are vegetarian. Check cheese and pasta labels for additional allergens.
- → Can I make this gluten-free?
Use certified gluten-free rigatoni and check all ingredient labels to suit gluten-free dietary needs.