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 tried making honeycomb pasta cake for a special occasion with friends. Everyone was amazed by the look and taste, and it quickly became a favorite dish when we want something unique yet comforting.
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 (plus extra 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
- 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:
- 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 saute 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.
- Assemble 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.
- Layer sauce and 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 and serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family loves gathering around the table for this pasta cake. It's a true centerpiece, and slicing into it always draws smiles and compliments from everyone.
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.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.
Save This pasta cake makes entertaining easy and delicious. Serve with a salad and let everyone admire your masterpiece.
Kitchen Help
- → How are the pasta tubes filled?
Rigatoni tubes are filled individually using a piping bag or spoon with a creamy ricotta mixture, ensuring every bite is flavorful.
- → Can I add meat to this dish?
Yes, cooked ground beef or Italian sausage can be added to the tomato sauce for a hearty variation.
- → What type of cheese works best?
Ricotta forms the base, with mozzarella for melt and Parmesan for savory depth. Freshly grated cheese is recommended for maximum flavor.
- → Is this meal suitable for vegetarians?
Absolutely—without meat additions, all main ingredients are vegetarian-friendly. Double-check cheese and pasta labels for compliance.
- → Can I make it ahead of time?
The assembled cake can be prepared and chilled ahead, then baked fresh before serving for best texture and flavor.
- → How do I achieve the golden top?
Sprinkle remaining mozzarella over the assembled pasta before baking uncovered for the final 15 minutes for a bubbly, golden crust.