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 remember the first time I made this for a family reunion. Everyone was wowed by the beautiful pasta pattern, and the flavors were loved by adults and kids alike.
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, 3–4 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.
- Mix 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 & Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Finish & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Our kids love helping fill the rigatoni tubes, and it's become a special dish and highlight of holiday feasts in our house.
Suggested Pairings
This pasta cake is excellent with a crisp green salad and a glass of Chianti.
Required Tools
You'll need a springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil.
Nutritional Information
Each serving contains about 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Save Make this dish for your next celebration and watch it disappear quickly. The dramatic look and cheesy flavor leave everyone asking for seconds.
Recipe Guide
- → What type of pasta works best for this dish?
Rigatoni is ideal because its sturdy, wide tubes stand upright and hold the cheese filling well.
- → How do you fill the pasta tubes easily?
Use a piping bag or small spoon to pipe the ricotta mixture into each upright pasta tube with minimal mess.
- → Can you add meat to this pasta cake?
Yes, add cooked ground beef or Italian sausage to the tomato sauce for a flavorful meaty version.
- → How do you know when the dish is baked fully?
The top should be bubbling with cheese melted and golden, and the sauce heated through the pasta layers.
- → What sides go well with honeycomb pasta cake?
A crisp green salad and a glass of Chianti complement the hearty, cheesy flavors beautifully.
- → Can this dish be prepared ahead of time?
You can assemble it in advance, refrigerate, and bake just before serving for convenience at gatherings.