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 baked honeycomb pasta cake was at our family's weekend gathering. Everyone admired the striking shape and couldn't believe how simple it actually was to prepare. It's a dish that always brings oohs and ahhs at the 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 (for sauce)
- Extra parsley and Parmesan: For garnish
Instructions
- Prepare pan and oven:
- 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 pasta 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 olive oil in a saucepan. Sauté onion until translucent, add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15-20 minutes, stirring occasionally and adjust seasoning as needed.
- Mix cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl until smooth.
- Fill rigatoni and assemble:
- Arrange rigatoni upright in the pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add sauce and bake:
- Pour tomato sauce evenly over pasta and sprinkle remaining mozzarella on top. Cover loosely with foil and bake for 30 minutes, then uncover and bake 15 more minutes until cheese is golden and bubbling.
- Rest and serve:
- Let cake rest for 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This pasta cake has made special occasions at home even more memorable. Kids love helping to fill each noodle, and sharing slices always leads to smiles around the table.
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 labels on pasta and cheese for additional allergens.
Nutritional Information (per serving)
Calories: 535. Total Fat: 22 g. Carbohydrates: 58 g. Protein: 26 g.
Save Try this recipe for your next dinner party and watch everyone reach for seconds. The layers of flavor and gorgeous look will make it a repeat favorite.
Recipe FAQ
- → How do I keep the rigatoni tubes upright?
Pack the cooked rigatoni tightly into a greased springform pan so they stand upright and stay in place during baking.
- → Can I prepare this dish in advance?
Yes, assemble and fill the pasta ahead. Cover and refrigerate, then bake just before serving for freshest results.
- → Which cheeses work best for the filling?
Ricotta provides creaminess, mozzarella adds stretch, while Parmesan offers sharp, savory flavor to the mixture.
- → Is there a way to add protein?
Incorporate cooked ground beef or Italian sausage into the tomato sauce for a hearty, meat-enhanced variation.
- → What sides pair well with this dish?
Pair with a crisp green salad, steamed vegetables, or garlic bread for a balanced meal. A glass of Chianti is also recommended.
- → How do I prevent the pasta from becoming mushy?
Cook rigatoni until very al dente, as it will continue cooking while baked. This ensures the tubes hold their shape.