Save 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 honeycomb pasta cake for a holiday dinner, and it instantly became a crowd favorite. Everyone loved pulling apart the baked pasta layers and savoring the melty filling with the fresh, herby tomato sauce.
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 for sauce, plus 2 tbsp for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, 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
- Preheat and Prepare:
- 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.
- Boil 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 sauté 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.
- Fill Pasta:
- 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 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.
- Finish:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Baking this dish together always brings everyone to the kitchen, eager to see the pasta cake unmolded and topped with fresh herbs.
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
Save This pasta cake will be the highlight of your dinner, offering impressive presentation and satisfying flavor for family and guests alike.
Kitchen Questions
- → How do I keep the rigatoni upright in the pan?
Pack the rigatoni tightly upright in the greased springform pan; this prevents them from falling over while filling and baking.
- → Can I substitute the ricotta cheese?
Yes, cottage cheese or a mix of mascarpone and ricotta can work, though flavor and texture will vary.
- → Is this dish suitable for meal prep?
Absolutely. Assemble the filled pasta ahead and refrigerate, then bake before serving for fresh results.
- → What wine pairs well with this pasta cake?
A medium-bodied red like Chianti or Sangiovese complements the richness of cheese and tomato sauce.
- → How do I add protein for a heartier dish?
Cooked ground beef or Italian sausage can be added to the tomato sauce for extra flavor and substance.
- → Can I make it gluten-free?
Use gluten-free rigatoni and ensure cheese products do not contain gluten for a safe alternative.