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.
The first time I made this Honeycomb Pasta Cake for a family gathering, everyone was amazed when I released the springform pan and revealed the beautiful upright pasta pattern. It came together easily and instantly became a show-stopper at our dinner table.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Shredded mozzarella cheese: 200 g (2 cups), divided
- Grated Parmesan cheese: 50 g (½ cup)
- Egg: 1 large
- Chopped fresh parsley: 2 tbsp
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp plus extra for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic cloves: 3, minced
- Canned crushed tomatoes: 800 g (28 oz)
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: ½ tsp
- Sugar: ½ tsp
- Salt and pepper: to taste
- 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 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 cake:
- 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 & 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.
- Rest & serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids love to help pipe the cheese mixture into the pasta tubes. It's a wonderful hands-on kitchen activity that becomes a memorable family tradition each time we make this together.
Serving Suggestions
This pasta cake is excellent with a crisp green salad and a glass of Chianti to balance the richness.
Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty version, or a pinch of red pepper flakes for a spicy kick.
Nutrition & Allergen Info
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein. Contains wheat (gluten), milk, and egg.
Save This recipe makes a stunning centerpiece for a dinner party. Enjoy each bite of cheesy, saucy pasta with friends and family!
Recipe Help
- → What type of pasta is used for this dish?
Rigatoni is used for its tube shape, which allows for upright arrangement and easy filling with ricotta mixture.
- → Can I add meat to the filling or sauce?
Absolutely! Add cooked ground beef or Italian sausage to the tomato sauce if a heartier version is desired.
- → How do you fill the pasta tubes evenly?
Using a piping bag or small spoon makes it easy to fill each rigatoni tube with the ricotta mixture.
- → What cuisine influences this dish?
This dish combines Italian-American flavors, featuring ricotta, tomato sauce, and classic herbs like oregano and basil.
- → Is it suitable for vegetarians?
Yes, the dish is vegetarian-friendly as prepared. Check pasta and cheese labels for specific dietary needs.
- → What can I serve with honeycomb pasta cake?
Pair it with a crisp green salad and a glass of Chianti for a complete meal.