Pin it 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 made this Honeycomb Pasta Cake for a family get-together. The moment I unmolded the golden cake, everyone admired how gorgeous it looked, and slices disappeared in minutes.
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
- Preheat & 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 Rigatoni:
- 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 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.
- Make Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble Cake:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add Sauce & Cheese:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Rest & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin it When we enjoyed this together, even picky eaters went for seconds. It's now a birthday request in our family, especially with extra cheese sprinkled on top.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains: Wheat (gluten), milk, egg. Check cheese and pasta labels for any additional allergens if unsure.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Pin it This Honeycomb Pasta Cake delivers a wow-factor for dinner and leftovers are just as delicious reheated. Try it once and it may become your go-to celebration pasta.
Recipe FAQs
- → What type of pasta is used?
Rigatoni is chosen for its large, tube shape, perfect for filling and stacking upright in the pan.
- → Can I add meat to this dish?
Yes, cooked ground beef or Italian sausage can be mixed into the tomato sauce for a meaty twist.
- → How do I prevent the pasta from sticking?
Greasing the springform pan with olive oil and lining the base with parchment paper helps easy release.
- → How do I fill the pasta tubes?
A piping bag or small spoon works well to fill each upright rigatoni with the cheese mixture.
- → Can this be made ahead?
Yes, assemble the dish and refrigerate before baking. Add a few minutes to the baking time if chilled.
- → What can I serve alongside?
A crisp green salad and a glass of Chianti pair perfectly to balance the rich, cheesy flavors.