Pin 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 was amazed when I released the pan—the upright noodles layered with sauce and melty cheese got plenty of cheerful oohs and ahhs. It’s become my go-to for gatherings when I want a dish that feels festive but is easy to prepare in advance.
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
- Black pepper: ¼ tsp, ground
- Olive oil: 2 tbsp plus extra for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, 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
- Parsley and Parmesan: extra, for garnish
Instructions
- Prep pan and oven:
- 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:
- Boil rigatoni in salted water until very al dente, about 2 minutes less than package instructions. Drain and toss with 1 tbsp olive oil.
- Make sauce:
- Heat 2 tbsp olive oil in saucepan over medium heat. Sauté onion until translucent, about 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. Season to taste.
- Mix cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Assemble pasta:
- Stand rigatoni upright, tightly packed, in pan. Fill each tube with ricotta mixture using piping bag or spoon.
- Top and bake:
- Pour sauce over filled pasta, letting it seep between noodles. Sprinkle remaining mozzarella. Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes. Release springform pan. Garnish with parsley and Parmesan. Slice and serve.
Pin Our family loves bringing this pasta cake to potlucks—the kids help fill each noodle and everyone wants the cheesy edge pieces. It’s a delicious way to share a meal together.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, foil
Allergen Information
This dish contains wheat (gluten), milk, and egg. Always check cheese and pasta labels for additional allergens if serving sensitive guests.
Nutritional Information
Each serving is about 535 calories, with 22 g total fat, 58 g carbohydrates, and 26 g protein.
Pin Let the pasta cake cool slightly for cleaner slices and enjoy with a fresh salad. The golden cheese makes it especially irresistible.
Recipe Q&A
- → How do I keep the rigatoni upright in the pan?
Stand the cooked rigatoni tightly in the pan; oil helps prevent sticking, and the filling keeps them firm during baking.
- → Can I add meat to the dish?
Yes. You can stir cooked ground beef or sausage into the tomato sauce for a savory variation.
- → How do I fill the pasta tubes?
Use a piping bag or small spoon to fill each rigatoni with the cheese mixture, ensuring each tube is generously stuffed.
- → What is the best cheese for the filling?
Ricotta is the base, complemented by mozzarella for gooey texture and Parmesan for rich flavor.
- → How do I prevent a soggy bottom?
Cook rigatoni until very al dente and grease the pan well to maintain structure and avoid excess moisture.
- → Can I prepare this bake ahead?
Yes, you can assemble the pasta and cheese mixture ahead, refrigerate, and bake when ready to serve.