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.
The first time I made Honeycomb Pasta Cake, everyone at the table gasped when I unmolded it. It comes together easily but always feels like a celebration when sliced and served.
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:
- Boil rigatoni in salted 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 cook until translucent (3–4 minutes). Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning.
- Make Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill Pasta:
- Stand rigatoni upright, tightly packed, in the pan. Pipe or spoon the ricotta mixture into each tube.
- Assemble & Top:
- Pour sauce evenly over filled pasta. Sprinkle 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 pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin This pasta cake instantly became a family favorite. My kids love helping pipe the cheese filling into each rigatoni, and everyone fights for the crispy edge slices!
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 any additional allergens if unsure.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin The Honeycomb Pasta Cake always turns out showstopping. Enjoy this centerpiece pasta for your next gathering!
Recipe FAQ
- → What type of pasta works best for this dish?
Rigatoni is ideal for its large tubes, which stand upright and easily hold the cheese filling in the pan.
- → Can this be prepared ahead of time?
You can assemble the pasta cake up to a day in advance and bake when ready to serve for best texture.
- → Are there variations for adding protein?
Cooked ground beef or Italian sausage can be added to the tomato sauce for a meaty twist.
- → How do I fill the rigatoni easily?
Use a piping bag or small spoon to fill each rigatoni tube with the cheese mixture for quicker assembly.
- → What sides go well with it?
A crisp green salad and a glass of red wine, such as Chianti, complement the rich flavors nicely.
- → Is this dish suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, as long as your cheeses are made without animal rennet.