Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This impressive pasta cake is perfect for feeding a crowd and makes a showstopper main dish at dinner gatherings.
I first tried making honeycomb pasta cake for a holiday meal, and everyone loved how the rigatoni stood tall and the cheeses formed a golden, bubbling crust. The satisfaction of pulling away a perfect wedge made the extra effort worthwhile.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese, divided: 200 g (2 cups)
- 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 (plus more 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
- Prep 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:
- Boil rigatoni in a large pot of salted water until very al dente (about 2 minutes less than package instructions). Drain and toss with 1 tbsp olive oil.
- Make tomato sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and sauté until translucent, about 3–4 minutes. Stir in garlic, cook 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning.
- Mix cheese filling:
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble pasta cake:
- Stand the rigatoni upright and tightly packed in the prepared pan. Fill each tube with cheese mixture using a piping bag or spoon.
- Add sauce and cheese:
- Pour tomato sauce evenly over pasta. Sprinkle remaining mozzarella cheese on top.
- Bake:
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, until cheese is golden and bubbling.
- Rest, garnish, and serve:
- Let cake rest for 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family always requests this dish for birthdays and holidays. The kids love helping to fill the pasta tubes and watching the cake unmolded at the table truly is a special moment.
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, and egg. Always check packaged cheese and pasta for extra allergens.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save This honeycomb pasta cake is a crowd-pleasing centerpiece that combines comfort and wow factor. Enjoy with a green salad and your favorite Italian bread.
Recipe FAQ
- → How do I keep the rigatoni standing upright in the pan?
Arrange the cooked rigatoni tightly in the springform pan so they support each other and stay upright.
- → Can I make this dish ahead of time?
You can assemble everything in advance and refrigerate. Bake when ready to serve for best texture and flavor.
- → Is it possible to add meat to the filling or sauce?
Absolutely! Cooked ground beef or Italian sausage may be added to the sauce for a hearty twist.
- → What can I use instead of ricotta in the filling?
Cottage cheese or mascarpone are good alternatives, but ricotta provides the creamiest texture.
- → How do I get the cheese golden and bubbly?
Remove the foil during the last 15 minutes of baking to allow the mozzarella to brown and melt beautifully.
- → Are there any suggested side dishes?
A crisp green salad and a glass of Chianti pair perfectly with this baked pasta centerpiece.