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 this honeycomb pasta cake for a holiday dinner, and people could not stop snapping photos before digging in. The delight of creamy cheese stuffed inside upright pasta tubes makes every bite memorable.
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
- Prep 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 a large pot of salted 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 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.
- Prepare Cheese Filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Assemble Pasta Cake:
- Stand rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with ricotta mixture.
- Add Sauce and Cheese:
- Pour tomato sauce evenly over filled pasta and sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes, then remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before releasing springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family always requests this pasta cake for birthdays and special occasions. Watching everyone gather around as the pan is released is a favorite tradition at our table.
Serving Suggestions
Pair slices with a crisp green salad and your favorite Italian wine for a complete meal. Garlic bread or roasted vegetables also make wonderful sides.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Nutritional Information
Each serving contains approximately 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Save This pasta cake is guaranteed to impress with its beautiful structure and rich flavors—enjoy a slice and share with loved ones!
Recipe FAQ
- → What pasta shape is best for this dish?
Rigatoni is ideal, as its large tubes hold cheese filling well and can stand upright in the pan.
- → Can I add meat to the sauce?
Yes, cooked ground beef or Italian sausage can be mixed into the tomato sauce for a richer variation.
- → How do I keep pasta tubes upright?
Pack the rigatoni tightly in the greased pan and use a piping bag or spoon to fill and secure the tubes.
- → Is this suitable for vegetarians?
Yes, the core ingredients are vegetarian friendly; simply check cheese and pasta for additives.
- → How should I serve Honeycomb Pasta Cake?
Let it cool briefly, then release from the pan, slice, and garnish with parsley and Parmesan before serving.
- → What side dishes pair well?
A crisp green salad and glass of red wine like Chianti enhance the flavors and offer a balanced meal.