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 honeycomb pasta cake for a family dinner, and everyone was amazed by the dramatic appearance and the delicious combination of textures inside. The crisp top and creamy cheesy center made it an instant favorite.
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 + 1 tbsp for greasing/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
- Salt and pepper: To taste
- 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 a saucepan over medium heat. Add onion and sauté 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.
- 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 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.
- Garnish & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids love helping to pack the rigatoni upright in the pan—it's a fun dinner project and always gets everyone excited to sit down together.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Nutritional Information
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g (per serving)
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.
Save This pasta cake turns any dinner into a celebration. Slice and savor its cheesy, saucy layers for an unforgettable meal.
Recipe Guide
- → Can I add meat to the dish?
Yes, stir in cooked ground beef or Italian sausage to the tomato sauce for a hearty variation.
- → What type of pan should I use?
A 23 cm (9-inch) springform pan works best for shaping and easily releasing the pasta cake.
- → How do I fill the rigatoni?
Use a piping bag or small spoon to fill each rigatoni tube with the ricotta mixture for even filling.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian as it contains no meat. Check cheese labels for vegetarian-friendly options.
- → Can I prepare the sauce in advance?
Absolutely. The tomato sauce can be made ahead and refrigerated for up to two days until ready to assemble.