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 gathering and everyone was amazed by its gorgeous appearance. Watching everyone slice into the golden cheese crust and discovering the creamy ricotta inside each tube was such a delight.
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 plus extra for greasing and 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
- Prep 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 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 the sauce:
- Heat olive oil in a saucepan, sauté onion until translucent, add garlic and cook briefly. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, adjusting seasoning if needed.
- Mix cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble cake:
- Stand rigatoni upright in the pan, tightly packed. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add sauce and cheese:
- Pour sauce evenly over pasta, allowing it to seep between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake 15 minutes more, until cheese is golden.
- Rest and serve:
- Let cake rest 10 minutes before releasing from pan. Garnish with parsley and Parmesan, slice, and serve.
Save Sharing this honeycomb pasta cake became a new dinnertime tradition. Everyone loves gathering around and commenting on the beautiful golden crust and the delicious filling inside each bite.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, foil.
Allergen Information
This recipe contains wheat (gluten), milk, and egg. If you have allergies, make sure your pasta and cheese are safe for your diet.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g per serving.
Save Enjoy this impressive pasta centerpiece fresh out of the oven or enjoy leftovers the next day for a quick meal.
Recipe FAQ
- → How do I prevent pasta from sticking in the pan?
Generously grease the springform pan with olive oil and use parchment paper to ensure easy release when serving.
- → Can I make this dish ahead of time?
Yes, assemble ahead and refrigerate before baking. Bake as directed when ready to serve for best results.
- → Can I add meat to the filling or sauce?
Cooked ground beef or Italian sausage can be mixed into the tomato sauce for a hearty variation.
- → Is it possible to make a gluten-free version?
Use gluten-free rigatoni and check ingredient labels to accommodate dietary needs.
- → What cheese works best for the filling?
Ricotta creates a creamy base, complemented by mozzarella for gooey texture and Parmesan for sharp flavor.
- → Can I substitute fresh herbs for dried?
Fresh basil or parsley enhances flavor and aroma. Substitute in equal amounts for dried if preferred.