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 party. Seeing everyone admiring the golden, bubbling top before their first bite was a moment I won't forget (it instantly became a family favorite and sparked requests for the recipe).
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
Instructions
- Prepare 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 Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook 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:
- Stand the rigatoni upright in the pan. Using a piping bag or spoon, fill each tube with ricotta mixture.
- Assemble & Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between noodles. Sprinkle remaining mozzarella on top. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Rest & Serve:
- Let rest 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Sharing slices of this pasta cake at the table sparked laughter and satisfied smiles (it’s always a recipe my family requests for birthdays and special dinners).
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. Always check cheese and pasta labels for unexpected allergens.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save This pasta cake is a showstopper for any celebration and always pleases both kids and adults. The leftovers are just as delightful reheated the next day.
Recipe Questions
- → How do I keep the pasta tubes standing upright?
Carefully pack cooked rigatoni tightly in a greased pan so they support each other and remain upright while filling and baking.
- → Can I substitute other cheeses?
Feel free to use cottage cheese instead of ricotta or add shredded provolone for a variation, but mozzarella and parmesan enhance melt and flavor.
- → Can I prepare components ahead?
Yes! Make the sauce and cheese filling a day ahead, refrigerate, and assemble the pasta just before baking for fresher results.
- → Is meat necessary for the sauce?
No; this dish is naturally vegetarian, but cooked ground beef or sausage can be added to the tomato sauce for a meaty version.
- → What can I serve with it?
Pair with a crisp green salad, garlic bread, and a glass of Italian wine, such as Chianti, for a complete meal.
- → How do I prevent sticking?
Grease pan well and line with parchment paper. Toss pasta in olive oil before assembling to stop tubes from sticking together.