Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese andamp;mdash; perfect for impressing guests and feeding a crowd.
The first time I made honeycomb pasta cake, my family couldn't believe how beautiful it looked when I revealed it from the springform pan. Each slice was devoured in moments andamp;mdash; it's now one of our go-to dishes for celebrations.
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
- 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:
- 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 andamp;nbsp;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.
- Mix 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 noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add Sauce and Topping:
- 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 and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Sharing this dish at Sunday family dinner always brings laughter, especially when kids help fill the rigatoni tubes andamp;mdash; everyone wants to make their own cheesy creation.
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, and egg. Always check cheese and pasta labels for additional allergens if unsure.
Nutritional Information
Per serving: Calories 535, Total Fat 22 g, Carbohydrates 58 g, Protein 26 g.
Save This pasta cake is sure to wow everyone at your table andamp;mdash; don't forget a crisp salad andamp;mdash; it's the perfect finishing touch.
Recipe FAQ
- → How do I keep the pasta tubes upright during assembly?
Pack the cooked rigatoni tightly in the greased springform pan so they support each other and stay upright during filling and baking.
- → What cheeses work best for the filling?
A combination of ricotta for creaminess, mozzarella for melt, and Parmesan for sharpness gives the best texture and flavor.
- → Can I prepare Honeycomb Pasta Cake ahead of time?
Yes, assemble the dish without baking, cover, and refrigerate for up to 24 hours. Bring to room temperature before baking.
- → Is it possible to add meat to this dish?
Absolutely. Sautéed ground beef or Italian sausage can be added to the tomato sauce for a heartier version.
- → How do I ensure an easy release from the pan?
Grease and line the pan well with parchment paper to help the cake lift out cleanly after resting for 10 minutes post-bake.
- → What can I serve alongside?
A crisp green salad and a glass of Chianti pair perfectly to balance the richness of the dish.