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 excited reactions and empty plates proved it is a true showstopper—easy enough for home cooks but bold enough to wow everyone.
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 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:
- 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 saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and stir 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 minutes, stirring occasionally. Adjust seasoning.
- Mix Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble Cake:
- Stand rigatoni noodles upright, tightly packed in prepared pan. Using piping bag or spoon, fill each tube with ricotta mixture.
- Top and Bake:
- Pour sauce evenly over filled pasta. Sprinkle remaining mozzarella on top. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until cheese is bubbling and golden.
- Finish and Serve:
- Let rest 10 minutes before releasing pan. Garnish with parsley and Parmesan. Slice and serve.
Save This pasta cake quickly became a family favorite to celebrate milestones. Watching everyone pull perfect slices, cheese stretching from each bite, felt like a celebration with every serving.
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 labels for any additional allergens.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save Try this pasta showpiece for your next gathering. The crispy edges and creamy middle will surprise and delight everyone at the table.
Recipe FAQ
- → What makes this pasta dish visually striking?
The rigatoni is arranged upright and packed tightly, creating a honeycomb pattern that looks impressive when sliced and served.
- → Can I prepare the cheese filling ahead?
Yes, mix the ricotta, mozzarella, Parmesan, eggs, and herbs up to a day in advance. Store covered in the fridge until ready to use.
- → Is it possible to add meat to this dish?
Absolutely. Stir cooked ground beef or Italian sausage into the tomato sauce before assembling for added richness and depth.
- → How do I keep the pasta from sticking to the pan?
Grease the springform pan with olive oil and line with parchment paper to ensure easy release and prevent sticking after baking.
- → What side dishes complement this meal?
A crisp green salad and a glass of Chianti pair wonderfully, balancing richness with freshness and acidity.
- → How can I add a spicy flavor?
Simply mix a pinch of red pepper flakes into the tomato sauce for a gentle kick without overwhelming the main flavors.