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 made this Honeycomb Pasta Cake for a family celebration and it was the star of the table. Everyone was in awe of its look and couldn't get enough of the creamy, cheesy filling inside each rigatoni tube.
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 cook until translucent, 3 to 4 minutes. Add garlic, cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt and pepper. Simmer 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.
- Fill Pasta:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with 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.
- Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids were fascinated watching the pasta stand up like honeycomb. The whole family joined in to help fill the noodles and couldn't wait to see it come out of the oven together.
Serving Suggestions
Pair this impressive pasta cake with a crisp green salad and your favorite Italian wine for a complete meal.
Allergen Information
Contains wheat, milk, and egg. Always check cheese and pasta labels for any additional allergens.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Save This pasta cake is a showstopper at any gathering. Make it ahead for stress-free entertaining and enjoy the wow factor at your next dinner.
Recipe FAQ
- → Can I use other pasta shapes instead of rigatoni?
Rigatoni works best for the upright structure, but ziti or cannelloni may offer a similar effect, though results may vary.
- → Is it possible to prepare this bake ahead of time?
You can assemble in advance, refrigerate covered, and bake when ready to serve. Bring to room temperature before baking.
- → How can I make this dish spicier?
Add a pinch of red pepper flakes to the tomato sauce, or incorporate spicy Italian sausage for extra heat and flavor.
- → What sides pair well with this bake?
Crisp green salads, garlic bread, or roasted vegetables complement the rich cheese and tomato flavors excellently.
- → How do I avoid soggy pasta?
Boil rigatoni until very al dente to ensure it retains structure after baking and doesn't become mushy in the sauce.
- → Can I add meat for a non-vegetarian version?
Browned ground beef or Italian sausage can be stirred into the tomato sauce before assembly for a heartier option.