Pin A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This impressive Honeycomb Pasta Cake is perfect for feeding a crowd and makes an elegant centerpiece for any gathering.
The first time I layered all those rigatoni tubes tightly upright, I couldn&t believe how gorgeous it looked straight out of the oven. It has been my go-to showstopper for family get-togethers ever since!
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:
- 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:
- 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 My kids always ask for seconds, and it&s become our special celebration meal. Slicing into the pasta cake is the best part—everyone gets their own cheesy wedge!
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, and foil are all you need for assembly and baking.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Serving Suggestions
Serve with a crisp green salad and a glass of Chianti for a complete meal.
Pin Make this for your next gathering and let the honeycomb layers steal the show. The cheesy filling and hearty sauce are irresistible from the very first bite.
Recipe Questions
- → How do I keep pasta tubes upright in the pan?
Arrange cooked rigatoni tightly in a greased springform pan so they support each other and stay vertical.
- → Can I use other cheeses for the filling?
Yes, add or substitute cheeses like fontina or provolone for different flavors and textures.
- → Should I make the sauce from scratch or use jarred?
Homemade sauce brings fresher flavor, but jarred sauce works if you're short on time—add herbs for taste.
- → What sides go well with this dish?
A crisp green salad or garlic bread complement it nicely; pair with red wine for a classic touch.
- → Can I prepare the cake ahead of time?
Assemble in advance, refrigerate, and bake before serving. Add a few extra minutes to the bake time if chilled.
- → How do I make this vegan?
Use vegan cheese and egg alternatives, and ensure the pasta meets your dietary needs.