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 family celebration and watched everyone marvel at its unique look before diving in for seconds. The layers of cheese and tomato sauce tucked into every pasta tube always remind me of festive Sunday dinners.
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, 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
- 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 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 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 as needed.
- Mix Cheese Filling:
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Assemble Pasta Cake:
- Stand rigatoni upright, tightly packed, in prepared pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add Sauce and Cheese:
- Pour tomato sauce evenly over filled pasta, letting it seep between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake another 15 minutes until cheese becomes golden and bubbly.
- Finish and Serve:
- Rest 10 minutes, release pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin it Every time we cut into this cake at family gatherings, someone snaps a photo before passing around slices. It brings everyone together for a joyful meal, with warm memories in every cheesy forkful.
Required Tools
Springform pan (23 cm or 9-inch), large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Allergen Information
Contains wheat (gluten), milk, egg. For allergies, double-check pasta and cheese packaging.
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.
Pin it This pasta cake is as delicious as it looks: serve hot for best texture and taste, and enjoy the wow factor at the table!
Frequently Asked Questions
- → How is the pasta arranged for this dish?
The rigatoni is set upright, tightly packed in a springform pan before filling and baking.
- → What cheeses are used in the filling?
This dish uses ricotta, mozzarella, and Parmesan blended with herbs and egg for a creamy mix.
- → Can I add meat to this dish?
Yes, cooked ground beef or Italian sausage can be mixed into the tomato sauce for a meaty variation.
- → Which tools help with assembling?
Use a piping bag or small spoon to fill the pasta tubes easily and efficiently.
- → How do I serve and garnish this dish?
Let it rest after baking, release the pan, then garnish slices with fresh parsley and extra Parmesan.
- → Is this suitable for vegetarians?
Yes, it is vegetarian-friendly, focusing on cheese and tomato flavors without meat.