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 family celebration and everyone was amazed by its presentation and taste. The upright pasta tubes create a dramatic centerpiece that is both fun to assemble and delicious to eat.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), 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: 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
- Preheat and Prepare:
- 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 saute 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.
- 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:
- 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.
- Rest and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save We served the honeycomb pasta cake for Sunday dinner, and it was a joy to slice and watch the fillings ooze out. It's now a family favorite for special occasions and potlucks.
Required Tools
You'll need a 23 cm (9-inch) springform pan, large pot for boiling pasta, saucepan for the sauce, mixing bowls, and a piping bag or small spoon for filling.
Allergen Information
This dish contains wheat (gluten), milk, and egg. Always check the specific cheese and pasta labels if food sensitivities are a concern.
Nutritional Information
Each serving provides approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Save Enjoy every slice with a crisp green salad and a glass of Chianti. This pasta cake is sure to impress and satisfy your guests at the table.
Common Questions
- → How can I ensure rigatoni stands upright in the pan?
Use a tightly packed arrangement in a greased springform pan to keep rigatoni upright.
- → Can I add meat to the filling or sauce?
Yes, mix cooked ground beef or sausage into the sauce for a heartier variation.
- → What cheeses work best for the filling?
Ricotta brings creaminess, mozzarella provides stretch, and Parmesan adds savory depth to the filling.
- → How do I prevent pasta from overcooking?
Boil rigatoni until al dente, about 2 minutes less than package instructions, before baking for optimal texture.
- → What are good side pairings for this dish?
Serve alongside a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
- → How should leftovers be stored?
Keep leftovers tightly covered in the fridge for up to three days and reheat in the oven for best texture.