Save to Pinterest A stunning baked rigatoni dish where pasta stands upright filled with rich tomato sauce creamy ricotta and gooey melted cheese is perfect for impressing guests and feeding a crowd.
I first made this honeycomb pasta cake for a holiday dinner and everyone was amazed by the look and taste. The crispy cheese topping and creamy filling always get rave reviews.
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 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). Drain and toss with 1 tbsp olive oil.
- 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 for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, plus salt and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning.
- Make the filling:
- In a bowl combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill the pasta:
- Stand rigatoni upright, tightly packed, in the pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Assemble and bake:
- Pour the sauce evenly over filled pasta letting it seep between noodles. Sprinkle remaining mozzarella on top. Cover 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 pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save to Pinterest My family loves when I bring this pasta cake to our Sunday dinner. It sparks conversation and brings everyone together for a striking slice.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Allergen Information
Contains wheat (gluten), milk, egg. Check cheese and pasta packaging labels if unsure about additional allergens.
Nutritional Information
Each serving contains approximately 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Save to Pinterest Serve this showstopper with a crisp salad for a memorable meal. Enjoy every cheesy, saucy bite fresh from the oven.
Recipe FAQs
- → How do I keep the rigatoni upright?
Stand rigatoni vertically in the pan, packing tightly so tubes support each other and don't tip during baking.
- → Can I use other pasta shapes?
Tall, tube-shaped pasta like rigatoni works best. Avoid short or flat shapes as they won't create the honeycomb effect.
- → Is it possible to make this in advance?
Assemble ahead, cover, and refrigerate up to a day. Bake directly from fridge, adding a few extra minutes if cold.
- → What variations can I try?
Add cooked ground beef, sausage, or spinach to the sauce for extra flavor. Sprinkle in red pepper flakes for spice.
- → How should I serve Honeycomb Pasta Cake?
Let it rest before slicing. Garnish with parsley and Parmesan. Pair with salad and wine for a complete meal.
- → Is this dish vegetarian?
Yes, when made as described. Check cheese and pasta packaging for animal-derived ingredients to be sure.