Save to Pinterest 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 holiday gathering: every guest was wowed when I released the springform to reveal the golden, bubbling tubes packed with cheese and sauce.
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 Oven and 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.
- Prepare Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill 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.
- Assemble and Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top. Cover loosely 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 the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save to Pinterest My kids love helping fill the rigatoni tubes—it's a fun family project before popping the pan in the oven.
Serving Suggestions
Serve slices with a crisp green salad and good bread for a complete meal: a glass of Chianti is a classic pairing.
Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty version, or a pinch of red pepper flakes for extra spice.
Required Tools
You'll need a 23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil.
Save to Pinterest This honeycomb pasta cake will turn heads at your table and make dinnertime extra special.
Recipe Questions & Answers
- → How do I keep rigatoni upright in the pan?
Stand uncooked rigatoni straight up, tightly packed, in a greased springform pan to prevent shifting and create the unique honeycomb effect.
- → Can I add meat to this dish?
Absolutely! Mix cooked ground beef or Italian sausage into the tomato sauce before assembling for a hearty variation.
- → Is it possible to prepare ahead?
Assemble everything a day before, refrigerate, and bake when ready to serve. Add a few extra minutes for baking from cold.
- → What cheeses work best?
Ricotta, mozzarella, and Parmesan create a creamy, savory filling. Try substituting with provolone or fontina for a twist.
- → What are good serving suggestions?
This dish pairs well with a crisp green salad and a glass of red wine, like Chianti, for a balanced meal.
- → How do I make it spicy?
Add a pinch of red pepper flakes to the tomato sauce for heat, adjusting to taste. It adds a lively kick to each bite.