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 birthday, and the cheesy layers and savory tomato sauce got rave reviews from everyone at the table. Watching the rigatoni stand tall and baked to golden perfection made it a memorable centerpiece for our gathering.
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 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.
- Assemble Honeycomb:
- 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 & 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.
- Garnish & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Sharing slices of pasta cake with my kids always sparks laughter: the honeycomb shape and stringy cheese make it extra fun for little hands to enjoy together at the dinner table.
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, egg. Always check product labels if allergies are a concern.
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.
Save Try this showstopper with a crisp salad: a true celebration dish for cozy gatherings!
Recipe FAQ Section
- → How do I keep the rigatoni standing upright?
Tightly pack rigatoni noodles in the pan and use a springform for the best structure during assembly and baking.
- → Can I add meat to the dish?
Yes, incorporating cooked ground beef or Italian sausage into the sauce adds a hearty variation to the dish.
- → What's the best cheese for the filling?
Ricotta, mozzarella, and Parmesan give a rich, creamy texture; use whole milk ricotta for extra flavor.
- → How should I serve honeycomb pasta cake?
Rest the cake briefly, release from the pan, then garnish with parsley and Parmesan. Slice into wedges for serving.
- → Can I prepare this dish ahead?
You may assemble in advance, refrigerate, and bake just before serving. Let sit at room temperature 20 minutes before baking.
- → What sides pair well?
Pair with crisp green salads, garlic bread, or a glass of Italian red wine for a complete meal.