Honeycomb Pasta Cake Bake (Printer View)
Golden baked rigatoni encases creamy cheese filling and tomato sauce, finished with melted cheese and fresh herbs.
# Components:
→ Pasta
01 - 1 lb rigatoni pasta
→ Cheese Filling
02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Tomato Sauce
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Extra grated Parmesan cheese, for garnish
# Method:
01 - Preheat the oven to 375°F. Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Boil rigatoni pasta in a large pot of salted water until very al dente, about 2 minutes less than package directions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until translucent, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning if needed.
04 - Mix ricotta, 1 cup mozzarella, Parmesan, egg, fresh parsley, salt, and pepper in a bowl until smooth.
05 - Arrange rigatoni upright, tightly packed, in the prepared pan. Fill each pasta tube with the ricotta mixture using a piping bag or small spoon.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to penetrate between noodles. Sprinkle the remaining mozzarella on top.
07 - Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more, until the cheese is golden and bubbling.
08 - Allow to cool for 10 minutes before releasing the springform pan. Garnish with fresh parsley and extra Parmesan. Slice and serve.
# Expert Advice:
01 -
- Eye-catching presentation for special occasions
- Simple vegetarian ingredients that satisfy everyone
02 -
- You can adjust the filling to use spinach or cooked sausage for extra flavor
- Letting the cake cool slightly makes slicing much easier and neater
03 -
- Make sure to use very al dente pasta or the cake may be too soft
- For extra crisp edges, broil for 1–2 minutes at the end of baking