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.
The first time I baked Honeycomb Pasta Cake, everyone was amazed by how the rigatoni held together in the pan and the cheesy filling oozed out with each slice. Putting the noodles upright and filling each tube was a little labor of love, but watching everyone's delight made it worth it.
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 Rigatoni:
- 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 the 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.
- Make the Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill the Pasta:
- 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 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.
- Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family loves how each slice of the pasta cake is packed with cheesy filling and robust tomato flavor. Serving it at our gatherings always sparks conversation, and everyone's eager for seconds.
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, and egg. Remember to check cheese and pasta packaging for any additional allergens if you're unsure.
Nutritional Information
Per serving: Calories 535, Total Fat 22 g, Carbohydrates 58 g, Protein 26 g
Save This pasta bake is a showstopper with layers of texture and flavor. Enjoy sharing it with loved ones at your next special meal.
Recipe Help & FAQs
- → What type of pasta is used?
Rigatoni noodles are used for their tubular shape, allowing the honeycomb effect and easy filling.
- → Is the dish vegetarian-friendly?
Yes, the primary ingredients are pasta, ricotta, mozzarella, and tomato sauce; omit sausage for vegetarian options.
- → How is the cheese filling made?
Mix ricotta with mozzarella, Parmesan, egg, parsley, salt, and pepper for a smooth, rich texture.
- → Can I add meat to the sauce?
Ground beef or Italian sausage can be added to the sauce for a hearty, meaty variation.
- → Which pan should I use?
A 23 cm (9-inch) springform pan is recommended for shaping and easy release after baking.
- → Are there any allergens?
Contains wheat (gluten), milk, and egg; always review pasta and cheese packaging for additional allergens.