Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This Honeycomb Pasta Cake is perfect for impressing guests and feeding a crowd.
I first discovered this honeycomb pasta technique while searching for a showstopping dish for my family birthday dinner. The filled rigatoni and golden cheese made everyone gasp when I released the springform pan!
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups) shredded, 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 (for sauce): 2 tbsp
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, 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 (for seasoning): to taste
- Olive oil (for greasing and brushing): 2 tbsp
- Extra parsley and Parmesan: for garnish
Instructions
- Preheat and 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 to 4 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 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 Cake:
- Stand rigatoni upright, tightly packed, in 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, letting it seep down between the 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.
- Serve:
- Let rest 10 minutes before releasing springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids love helping fill the rigatoni tubes—a perfect way to get them involved in the kitchen! Our dinner guests always ask for seconds and snap photos of the cake before we slice into it.
Required Tools
For this recipe, you will need a 23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil.
Nutritional Information
Each serving provides approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Notes
Add cooked ground beef or Italian sausage to the sauce for a meaty variation. For a spicy kick, add a pinch of red pepper flakes to the sauce. Excellent served with a crisp green salad and a glass of Chianti.
Save Present this pasta cake whole for a dramatic reveal, then slice to showcase the beautiful layers. It is guaranteed to be the centerpiece of your table.
Recipe Guide
- → How do I keep the rigatoni tubes upright for baking?
Arrange the rigatoni tightly in a greased springform pan to prevent them from falling over. Packing closely ensures stability.
- → Can I add meat to the dish?
Yes, adding cooked ground beef or Italian sausage to the tomato sauce balances the savory flavor and adds heartiness.
- → What cheeses work best for the filling?
Ricotta forms a creamy base, while mozzarella adds meltiness. Parmesan boosts depth and sharpness in the mix.
- → Is this suitable for vegetarians?
Yes, the dish is vegetarian using the listed ingredients. Always check cheese and pasta labels for hidden animal-derived additives.
- → How should leftovers be stored?
Cool completely, cover, and refrigerate up to three days. Reheat in the oven for best texture.
- → Can I make it ahead of time?
Assemble up to the baking step and refrigerate, then bake fresh before serving for optimal results.