Save to Pinterest A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese is perfect for impressing guests and feeding a crowd.
The first time I made honeycomb pasta cake was for a family celebration. Everyone gathered around the table and watched as I released the springform pan, revealing the beautiful pasta columns brimming with cheese and sauce. It was an instant hit and has since become my go-to dish for special occasions.
Ingredients
- Rigatoni: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups) shredded, divided
- Parmesan cheese: 50 g (½ cup) grated
- Egg: 1 large
- Fresh parsley: 2 tbsp chopped
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp (plus more 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 and oven:
- 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.
- 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 and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. Adjust seasoning.
- Prepare cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble pasta 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 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.
- Rest and serve:
- Let rest 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save to Pinterest Whenever we make honeycomb pasta cake the kids love helping fill the noodles. Our dinner table is filled with laughter and excitement as we slice into the cake and share generous helpings.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.
Nutritional Information
Calories per serving: 535. Total Fat: 22 g. Carbohydrates: 58 g. Protein: 26 g.
Category & Yield
Main Dish, Italian-American, serves 6, vegetarian, medium difficulty.
Save to Pinterest This pasta cake is sure to wow guests. Enjoy it hot with your favorite salad and a glass of wine.
Answers to Recipe Questions
- → Can I use a different pasta shape?
Rigatoni works best for stacking upright, but ziti may be used. Tubular pastas are ideal for filling.
- → Is it possible to prepare ahead?
You can assemble everything a few hours in advance; bake just before serving for optimal freshness.
- → How do I fill the pasta tubes?
Use a piping bag or small spoon to fill each rigatoni tube evenly with the ricotta mixture.
- → Can I add meat or spice?
Yes, mix cooked sausage or beef into the sauce, and add red pepper flakes for extra heat if desired.
- → What to serve alongside?
Pair this dish with a green salad and your favorite red wine for a complete, balanced meal.
- → Does this dish freeze well?
Baked slices can be frozen in airtight containers; reheat in the oven for best results.