Save 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 for a family birthday, everyone marveled at its unique structure and indulgent flavors. It’s now a requested celebration meal at our house, paired with a simple salad and plenty of smiles.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), shredded, divided
- Parmesan cheese: 50 g (½ cup), grated
- Egg: 1 large
- Parsley: 2 tbsp, chopped fresh
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil (for sauce): 2 tbsp
- Onion: 1 small, finely chopped
- Garlic cloves: 3, 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
- Olive oil (for assembling): 2 tbsp for greasing and brushing
- Extra parsley: for garnish
- Extra 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 the rigatoni:
- Boil rigatoni in salted water until very al dente (about 2 minutes less than package instructions). Drain and toss with 1 tbsp olive oil. Set aside.
- Make the sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté onion until translucent (3–4 minutes). Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare cheese filling:
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl until smooth.
- Assemble the cake:
- Stand rigatoni upright, tightly packed, in prepared pan. Use a piping bag or spoon to fill each tube with ricotta mixture.
- Add sauce & bake:
- Pour tomato sauce evenly over filled pasta, letting it seep down between noodles. Sprinkle remaining mozzarella over the top. 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 springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Pin Whenever we slice into the pasta cake at the dinner table, my kids compete for the cheesiest piece. Sharing this meal is a special tradition for birthday weekends in our family.
Required Tools
You’ll need a 23 cm (9-inch) springform pan, a large pot for boiling pasta, a saucepan, mixing bowls, a piping bag or small spoon, and foil for best results.
Allergen Information
This recipe contains wheat (gluten), milk, and egg. Always check cheese and pasta labels for other ingredients if you have allergy concerns.
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.
Save Pin Try this honeycomb pasta cake at your next get-together: it’s easy to serve, impressive to look at, and sure to be remembered for its memorable flavors and fun presentation.
Recipe FAQs
- → Can I add meat to the filling or sauce?
Yes, adding cooked ground beef or Italian sausage to the tomato sauce transforms it into a heartier option.
- → How do I keep the rigatoni upright in the pan?
After cooking, toss rigatoni with oil and stand them tightly together in a greased springform pan for stability.
- → Can I make this dish ahead of time?
You can assemble the pasta cake ahead, refrigerate, and bake when ready. Adjust baking time if starting cold.
- → What cheese works best for the filling?
Ricotta adds creaminess, while mozzarella and Parmesan give stretch, flavor, and a golden top.
- → What sides complement this pasta cake?
A crisp green salad and Italian wine, such as Chianti, pair well and balance the rich flavors.
- → How do I slice and serve this dish?
Let rest after baking, then release the pan and slice into wedges for beautiful layered portions.