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, my guests couldn't believe I had crafted something so beautiful at home. Piping the cheese filling into each rigatoni is rewarding, and every slice reveals delicious layers.
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 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 cook until translucent (3 to 4 minutes). Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble pasta cake:
- Stand the rigatoni upright, tightly packed, in prepared pan. Using a piping bag or spoon, fill each tube with ricotta mixture.
- Add sauce & cheese:
- Pour tomato sauce evenly over filled pasta, letting it seep down. Sprinkle remaining mozzarella over the top.
- Bake:
- Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
- Finish & serve:
- Let rest 10 minutes before releasing pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin We love making this as a family cooking project. Everyone helps stand up the pasta and fill each tube, making it a fun and memorable meal together.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Nutritional Information
Per serving: 535 calories, 22 g fat, 58 g carbohydrates, 26 g protein
Notes & Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty version, or a pinch of red pepper flakes for a spicy kick. Pairs well with a crisp salad and Chianti.
Pin This elegant pasta cake is both satisfying and visually impressive. Serve it hot and enjoy every cheesy, saucy bite!
Recipe Q&A
- → What type of pasta is best to use?
Rigatoni is ideal because its tube shape stands upright and holds cheese filling perfectly.
- → Can I prepare this dish ahead?
Yes, assemble in advance, cover, and refrigerate. Bake before serving for best texture.
- → Is there a meat option?
Add cooked ground beef or sausage to the sauce for a hearty variation.
- → How do I fill the pasta tubes?
Use a piping bag or small spoon to fill rigatoni with the ricotta mixture.
- → What sides complement this dish?
Serve with a crisp green salad, garlic bread, or roasted vegetables for balance.
- → Can I add spice to the sauce?
For a kick of heat, stir in a pinch of red pepper flakes while making the sauce.