Pin this 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 made this Honeycomb Pasta Cake for a family birthday, and everyone was amazed by how the pasta holds its shape and soaks up all the flavorful sauce. It quickly became a special occasion favorite in our house.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta 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
- Tomato 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 the 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 the 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 the Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 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 to taste.
- Mix 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 & 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 & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin this My kids helped fill every rigatoni tube with cheese and looked forward to slicing into the cheesy pasta — it's now a family fun tradition for weekend meals.
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. Check cheese and pasta labels for any additional allergens if unsure.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin this Serve with a crisp salad and a glass of Chianti for a classic Italian-American meal. Everyone will want seconds!
Frequently Asked Recipe Questions
- → What type of pasta works best for this dish?
Rigatoni is ideal, thanks to its large tubes and sturdy structure that hold up well when filled and baked upright.
- → Can I add meat to the sauce?
Yes, cooked ground beef or Italian sausage can be added to the tomato sauce for a heartier, meaty option.
- → Is this suitable for vegetarians?
The dish as described is vegetarian, provided the cheese and pasta used do not contain non-vegetarian additives.
- → How do I prevent the pasta from sticking to the pan?
Grease the springform pan with olive oil and line the base with parchment paper to ensure easy release after baking.
- → What can I serve alongside this dish?
Pair with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
- → How do I achieve evenly filled pasta tubes?
Use a piping bag for precise filling, ensuring each rigatoni tube gets a generous amount of cheese mixture.