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 honeycomb pasta cake for a holiday dinner. It was the star of the table and guests were wowed by the upright noodles and bubbling cheese. Even picky eaters came back for seconds.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Shredded mozzarella cheese: 200 g (2 cups), divided
- Grated Parmesan cheese: 50 g (½ cup)
- Egg: 1 large
- Fresh parsley: 2 tbsp, chopped
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp, plus 2 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 Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble 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.
- Top with 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.
- Finish:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This pasta cake is now a family favorite for birthdays and celebrations. Kids love filling the noodles and watching the cheesy top bubble in the oven.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, and foil are needed to assemble and bake this dish.
Allergen Information
Contains wheat (gluten), milk, and egg. Please check cheese and pasta labels for additional allergens if unsure.
Nutritional Information
Each serving contains 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Save This impressive pasta cake is guaranteed to wow your guests and quickly become a requested favorite at gatherings.
Cooking Guide
- → Can I prepare the pasta cake in advance?
Yes, assemble the dish ahead and refrigerate for up to 24 hours. Bake just before serving for best results.
- → What types of cheese can be used for the filling?
Ricotta, mozzarella, and Parmesan are recommended, but you can experiment with fontina or provolone for a different taste.
- → Is it possible to make a meaty version?
Absolutely, add cooked ground beef or Italian sausage to the tomato sauce for a heartier flavor profile.
- → How can I prevent the pasta from sticking to the pan?
Grease the pan well with olive oil and line the base with parchment to ensure easy release after baking.
- → What sides pair well with this dish?
A crisp green salad and Italian bread complement the rich flavors and complete the meal nicely.
- → Is the dish suitable for vegetarians?
Yes, it's vegetarian-friendly. Just verify all cheese and pasta ingredients are meat-free if needed.