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.
The first time I made honeycomb pasta cake, my guests couldn&t stop talking about its gorgeous shape and layers of gooey cheese in every bite. It has since become my go-to party dish for special occasions.
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
- Large Egg: 1
- Fresh Parsley: 2 tbsp, chopped
- Salt: ½ tsp
- Ground Black Pepper: ¼ tsp
- Olive Oil: 2 tbsp
- Small Onion: 1, 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
- Olive Oil (for greasing and brushing): 2 tbsp
- Extra Parsley and Parmesan: for garnish
Instructions
- Prepare 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:
- 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 the 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.
- Prepare the Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble the Cake:
- 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 & 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.
- Rest & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids love helping fill each rigatoni tube with creamy ricotta—turns dinner into a fun family event and a memory we treasure.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Notes
Add cooked ground beef or Italian sausage to the sauce for a meaty variation. For a spicy kick, add a pinch of red pepper flakes to the sauce. Excellent with a crisp green salad and a glass of Chianti.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save This pasta cake always earns rave reviews for its presentation and taste. Make it ahead and reheat for easy entertaining.
Recipe FAQs
- → How do I keep rigatoni standing upright in the pan?
Packing the noodles tightly in a greased springform pan helps them stand upright. Grease and line the pan for best results.
- → Can I prepare this dish ahead of time?
Assemble everything and refrigerate before baking. Bake when ready to serve for best texture and flavor.
- → Is there a way to make it meaty?
Add cooked ground beef or Italian sausage to the tomato sauce for a hearty variation.
- → How can I make this dish spicier?
Include a pinch of red pepper flakes in the sauce for extra heat and flavor.
- → What is the best cheese mix for filling?
A blend of ricotta, mozzarella, and parmesan delivers creamy richness and ensures a golden, bubbly top.
- → What wine pairs well with it?
A glass of Chianti or any medium-bodied red wine complements the savory flavors of this baked pasta dish.