Pin It A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This beautiful presentation is perfect for impressing guests and feeding a crowd.
I first made honeycomb pasta cake for a family gathering, and everyone was amazed by how gorgeous the dish looked coming out of the oven. The layers of cheese and sauce make every slice taste special.
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 Baking 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 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.
- Add Sauce and 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.
- Finish and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin It My kids love helping pipe the cheesy filling into the pasta tubes, turning dinner prep into a fun kitchen activity for the whole family.
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 cheese and pasta labels for additional allergens.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin It This impressive pasta cake turns ordinary ingredients into a party centerpiece. Enjoy every cheesy, saucy bite with loved ones.
Recipe FAQs
- → How do noodles keep their shape when baked standing up?
Packing the rigatoni tightly in the pan helps them stay upright during baking. Adding sauce and filling also stabilizes them.
- → Can I add meat to this dish?
Yes, stir cooked ground beef or Italian sausage into the tomato sauce for a heartier version.
- → What cheese works best for filling the pasta?
Ricotta provides creaminess, mozzarella adds gooey melt, and Parmesan brings sharp flavor depth.
- → How do I easily fill the rigatoni tubes?
A piping bag makes filling quick and tidy, but a small spoon can also work for distributing the cheese mixture.
- → What can I serve with this dish?
A green salad and a glass of Chianti complement the rich flavors and texture of the pasta bake perfectly.
- → Is this dish vegetarian?
Yes, the main version is vegetarian, containing cheese and egg—avoid meat additions to keep it meat-free.