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 made honeycomb pasta cake for a family birthday. The golden cheese and packed rigatoni wowed everyone at the table. Baking it brings out irresistible aromas that fill the whole kitchen.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Cheese Filling: 350 g (1 ½ cups) ricotta cheese, 200 g (2 cups) shredded mozzarella cheese, divided, 50 g (½ cup) grated Parmesan cheese, 1 large egg, 2 tbsp chopped fresh parsley, ½ tsp salt, ¼ tsp ground black pepper
- Sauce: 2 tbsp olive oil, 1 small onion, finely chopped, 3 garlic cloves, minced, 800 g (28 oz) canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, ½ tsp dried basil, ½ tsp sugar, salt and pepper, to taste
- To Assemble: 2 tbsp olive oil (for greasing and brushing), extra parsley and Parmesan for garnish
Instructions
- Prepare baking 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 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. Sauté onion 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. Adjust seasoning to taste.
- Mix cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill and arrange pasta:
- Stand cooked rigatoni upright, tightly packed, in the prepared pan. Fill each tube with ricotta mixture using piping bag or spoon.
- Add sauce and cheese:
- Pour tomato sauce evenly over pasta, letting it seep between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids loved helping fill each pasta tube with the ricotta mixture. Slicing into the finished cake was a fun moment we shared before digging in.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil are all needed.
Allergen Information
Contains wheat (gluten), milk, egg. Check cheese and pasta labels for additional allergens if unsure.
Nutritional Information
Each serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.
Save This pasta cake makes any dinner special. Enjoy leftovers the next day after a quick reheat.
Recipe Guide
- → How do I keep rigatoni tubes upright?
Arrange cooked rigatoni tightly in a greased springform pan. Oil helps prevent sticking during baking.
- → Can I prepare this ahead of time?
Yes, assemble the pasta and fillings up to a day in advance. Cover and refrigerate before baking when ready to serve.
- → What cheese alternatives can I use?
Substitute ricotta with cottage cheese, or try a mix of mozzarella and fontina for different textures.
- → How do I add meat to the dish?
Brown ground beef or Italian sausage and mix into the tomato sauce before assembling. Adjust seasoning for balance.
- → What sides pair well with this?
A fresh green salad and crusty bread complement the richness. Pair with Italian red wine for extra flair.
- → Is this dish freezer friendly?
Yes, cool completely, wrap tightly, and freeze. Reheat in oven for best texture and flavor.