Pin 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 tried honeycomb pasta cake for a family reunion. The kids loved helping fill each rigatoni with cheese, and the bubbling cheese aroma brought everyone to the table in minutes.
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 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.
- 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 This recipe quickly became a birthday tradition in our house. Everyone gathers in the kitchen for the big reveal, and it always draws applause when unmolded at the table.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil make assembly easy and professional.
Allergen Information
Contains wheat (gluten), milk, egg. Always check cheese and pasta packaging if allergies are a concern.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g per hearty slice.
Pin Serve with a fresh salad and glass of wine for a festive Italian meal that everyone will request again.
Recipe Q&A
- → How do I prevent the pasta from sticking to the pan?
Grease the pan with olive oil and line the base with parchment paper to make unmolding and serving easier.
- → Can I prepare this dish ahead of time?
Yes, assemble the pasta cake and refrigerate before baking. Bake just before serving for best texture.
- → What variations can I try with the filling?
You can add cooked ground meat, spinach, or roasted vegetables to the cheese mixture for extra flavor.
- → Is there a way to add some heat?
Sprinkle in red pepper flakes or use spicy sausage for a kick in the sauce or filling.
- → Which sides pair best with this pasta bake?
A crisp green salad and rustic bread complement the rich, cheesy pasta cake perfectly.
- → How should leftovers be stored?
Cool completely, then refrigerate in an airtight container. Reheat slices in the oven or microwave before serving.