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 this honeycomb pasta cake for a family birthday. The dramatic look and cheesy, saucy interior quickly made it a regular request for celebrations—everyone loves slicing into the tall pasta layers and seeing the delicious tunnel of cheese.
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 plus to taste
- 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
- 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 the 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 the Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 to 4 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 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.
- Assemble:
- 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 between 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 and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This pasta cake wowed my kids the first time I served it. Breaking open the cake and seeing each rigatoni stuffed with cheesy filling was a meal moment we still talk about during family gatherings.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Allergen Information
Contains wheat (gluten), milk, and egg. Check cheese and pasta ingredients for potential additional allergens.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save Slice and serve your honeycomb pasta cake warm, with extra cheese and herbs for a dazzling finish. This centerpiece always brings smiles.
Recipe Questions
- → What is the best pasta shape for this dish?
Rigatoni works best because its wide, tubular shape stands upright and is easy to fill with cheese mixture.
- → Can I substitute the ricotta cheese?
Yes, cottage cheese or mascarpone may be used, but ricotta provides the smoothest texture for filling.
- → How do I keep the pasta from sticking to the pan?
Grease the pan well with olive oil and line the base with parchment paper before assembling the pasta.
- → Can meat be added for a heartier version?
Absolutely. Browned ground beef or Italian sausage can be blended into the sauce before layering over the pasta.
- → What sides pair well with this main?
A crisp green salad and a glass of Chianti complement the flavors and richness of this pasta bake.
- → Is this dish suitable for vegetarians?
Yes, made with only cheese, pasta, and tomato sauce, it's a vegetarian-friendly choice as long as labels are checked.