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 made Honeycomb Pasta Cake, my family couldn't believe how beautiful it looked coming out of the oven. It was a huge hit, and everyone loved the gooey layers of cheese and pasta with the rich tomato sauce tucked inside each bite.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), shredded and 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 2 tbsp for greasing and brushing)
- Onion: 1 small, finely chopped
- Garlic cloves: 3, minced
- Crushed tomatoes: 800 g (28 oz), canned
- 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 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 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 the sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook 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.
- Mix the filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble pasta cake:
- Stand rigatoni upright, tightly packed, in the prepared pan. Use a piping bag or spoon to fill each tube with the ricotta mixture.
- Add sauce and cheese:
- Pour tomato sauce evenly over filled pasta, letting it seep between noodles. Sprinkle 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.
- Finish and serve:
- Let rest 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Every bite brings a blend of creamy cheese and savory tomato, instantly bringing everyone back to our first big family dinner with this dramatic pasta centerpiece.
Variations & Substitutions
Add cooked ground beef or Italian sausage for a meaty version, or swap ricotta for cottage cheese if preferred.
Serving Suggestions
Pair with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
Allergen & Nutrition Info
Contains wheat (gluten), milk, and egg. Each serving includes 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Save This pasta cake truly makes any gathering unforgettable. Slice carefully to showcase those impressive honeycomb layers!
Recipe Questions & Answers
- → How do I ensure the pasta stands upright?
For best results, use a springform pan and pack the rigatoni firmly so the tubes support each other.
- → Can I add meat to the dish?
Yes, cooked ground beef or Italian sausage can be stirred into the tomato sauce for a heartier option.
- → What kind of cheese works best?
Ricotta, mozzarella, and Parmesan each contribute to a creamy, flavorful filling and a golden topping.
- → How can I add a spicy kick?
Mix in a pinch of red pepper flakes with the sauce to give it a gentle spicy edge.
- → What is the ideal pasta cooking time?
Cook rigatoni until very al dente, about 2 minutes less than package directions, so it holds shape while baking.
- → Can this be made ahead?
Yes, assemble in advance and refrigerate. Bake when ready to serve for best texture and flavor.