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.
The first time I made Honeycomb Pasta Cake, everyone at my table was amazed by its looks and kept asking for seconds. The cheesy filling and hearty sauce make each bite feel comforting and decadent.
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 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.
- Boil 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.
- Cook the 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.
- Mix the Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill and 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.
- Top and Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Finish and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family loves gathering around this dish, especially on Sunday nights. Watching everyone dig into perfect cheesy wedges brings so much joy.
Required Tools
For best results, use a 23 cm (9-inch) springform pan, a large pot, a saucepan, mixing bowls, a piping bag or small spoon, and foil for baking.
Allergen Information
This recipe contains wheat (gluten), milk, and egg. Always check cheese and pasta labels for any extra allergens if you are unsure.
Nutritional Information
Each serving provides about 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein, making this a filling and satisfying main dish.
Save This Honeycomb Pasta Cake is a crowd-pleaser that looks spectacular every time. Serve with a crisp salad and savor the cheesy goodness!
Kitchen Guide
- → How do I keep rigatoni upright in the pan?
Pack the cooked rigatoni vertically and tightly in your pan; their structure maintains the upright shape while baking.
- → Can I add meat to this dish?
Yes, you can mix cooked ground beef or sausage into the tomato sauce for a hearty variation.
- → What cheese works best for the filling?
Ricotta is ideal for creaminess, enhanced with mozzarella for melt and Parmesan for depth of flavor.
- → Do I need a piping bag for filling?
A piping bag helps, but a small spoon also works to stuff the pasta tubes with the cheese mixture.
- → What can I serve alongside?
This Italian-inspired dish pairs wonderfully with a crisp green salad and a glass of red wine.
- → Can I make it spicy?
Add a pinch of red pepper flakes to the tomato sauce for a pleasant kick.