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 baked honeycomb pasta cake for a family get-together, and everyone was amazed at how the rigatoni stood upright and held all that creamy filling. It quickly became requested for birthdays and celebrations—so much fun to make and slice!
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
- 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
- Crushed tomatoes: 800 g (28 oz), canned
- 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
- Prep 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.
- 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.
- Make Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and heat 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring. Adjust seasoning.
- Prepare Cheese Filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Fill and Assemble:
- Stand rigatoni upright, tightly packed, in the prepared pan. Fill each tube with ricotta mixture using piping bag or spoon.
- Layer Sauce and Cheese:
- Pour tomato sauce evenly over filled pasta, letting it drip between noodles. Sprinkle the remaining mozzarella on top.
- Bake:
- Cover loosely with foil. Bake 30 minutes. Remove foil and bake another 15 minutes, until cheese bubbles and turns golden.
- Finish and Serve:
- Let rest 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This dramatic pasta bake always gets smiles around our table. We love sharing wedges with laughter—and the leftovers taste even better next day!
Serving Suggestions
Enjoy honeycomb pasta cake with a crisp green salad and a glass of Chianti for a classic Italian-American meal.
Tools You'll Need
Springform pan, large pot, saucepan, mixing bowls, piping bag or spoon, and foil help ensure a perfect bake.
Allergen & Nutrition Info
Contains wheat (gluten), milk, and egg. Check pasta and cheese labels for additional allergens if unsure. Each serving is about 535 calories with 22 g fat, 58 g carbs, and 26 g protein.
Save Serve warm for maximum melty cheese. This pasta cake transforms any gathering into a showstopper and guarantees requests for seconds!
Recipe FAQs
- → What makes the pasta stand upright?
Rigatoni's firm texture and large shape allow the noodles to stand upright when packed tightly in a springform pan.
- → Can I add meat to this dish?
Yes, cooked ground beef or Italian sausage can be mixed into the sauce for a heartier variation.
- → How do I fill the rigatoni tubes easily?
Use a piping bag or small spoon to fill each rigatoni tube with the ricotta mixture for even distribution.
- → Can this be prepared ahead?
Assemble all ingredients and refrigerate before baking. Bake just before serving for best texture.
- → What are the best cheeses to use?
Ricotta ensures creaminess; mozzarella adds gooeyness, and Parmesan delivers sharp, nutty notes.
- → Is this dish vegetarian?
This version is vegetarian, but adding meat makes it suitable for those preferring a non-vegetarian option.