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.
I first made this honeycomb pasta cake for a family gathering, and everyone was amazed by both the look and taste. It quickly became one of our favorite dishes for celebrations!
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), 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: 4 tbsp (2 tbsp for sauce, 1 tbsp for pasta, 1 tbsp 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.
- Make cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble cake:
- Stand 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 garnish:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This is our go-to centerpiece for birthday dinners, and everyone loves gathering to cut the first cheesy slice together.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, foil.
Allergen Information
Contains wheat (gluten), milk, egg. Always check cheese and pasta labels for additional allergens if unsure.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save Try this recipe when you want to surprise your guests with something creative. It tastes even better than it looks!
Recipe FAQ
- → What type of pasta is used?
Rigatoni tubes are used for structure and easy filling, giving the cake its signature honeycomb look.
- → How do I fill the rigatoni?
Use a piping bag or small spoon to fill each upright noodle with the ricotta mixture for even cheese distribution.
- → Can I add meat to the dish?
Absolutely! Incorporate cooked ground beef or sausage into the tomato sauce for a heartier option.
- → Is this suitable for vegetarians?
Yes, the base version uses no meat, relying on vegetables, ricotta, and mozzarella for richness.
- → What pan should I use?
A 23 cm (9-inch) springform pan works best for assembling and releasing the pasta cake cleanly.
- → How do I serve it?
Let it rest after baking, release the pan, slice into wedges, and garnish with parsley and Parmesan.