Save to Pinterest 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 tried this honeycomb pasta cake for a family gathering, and everyone was amazed by both the look and flavor. The upright rigatoni filled with creamy cheese was a showstopper at the table.
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 chopped finely, 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, about 3 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 rigatoni noodles upright and packed in prepared pan. Pipe or spoon cheese filling into each tube.
- Add Sauce & Cheese:
- Pour tomato sauce evenly over filled pasta. Sprinkle 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.
- Finish & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save to Pinterest When my kids helped fill the rigatoni tubes, it became a fun family cooking activity. There was lots of laughter and some competitive cheese stuffing!
Serving Suggestions
Serve slices with a crisp green salad and a glass of Chianti for a classic Italian-American dinner. Garlic bread also pairs perfectly with the rich tomato sauce.
Recipe Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty version. For spice lovers, toss in a pinch of red pepper flakes to the tomato sauce before simmering.
Required Tools & Equipment
You will need a 23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil to prepare this showstopper.
Save to Pinterest This honeycomb pasta cake delivers incredible flavor and a stunning look. Let it steal the show at your next family dinner or potluck gathering.
Ask About This Recipe
- → What makes honeycomb pasta cake visually appealing?
The rigatoni tubes are arranged upright, creating a honeycomb effect when sliced, making every serving look impressive.
- → Can I prepare honeycomb pasta cake ahead of time?
Yes, you can assemble it a few hours early, refrigerate, then bake just before serving for convenience.
- → Is it possible to make this dish with meat?
Absolutely! Simply add cooked ground beef or sausage to the tomato sauce for a heartier version.
- → What is the best way to fill the rigatoni?
Using a piping bag is easiest, but a small spoon works well for spooning ricotta mixture into each tube.
- → Which sides pair well with honeycomb pasta cake?
A crisp green salad and a glass of red wine make excellent accompaniments to balance the rich flavors.
- → How do I ensure the cheese topping gets golden?
Bake uncovered for the final 15 minutes so the mozzarella can bubble and brown beautifully.