Save 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 Honeycomb Pasta Cake for a family gathering and everyone was amazed by its unique look. The combination of creamy filling and savory tomato sauce makes it irresistible.
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
- Fresh parsley: 2 tbsp chopped
- Salt: ½ tsp plus to taste
- Ground black pepper: ¼ tsp plus to taste
- Olive oil: 2 tbsp plus more for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Crushed tomatoes: 800 g (28 oz) canned
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: ½ tsp
- Sugar: ½ tsp
- Extra parsley: for garnish
- Extra 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.
- 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 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.
- Finish and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Making this with my kids was a joy as they loved helping to fill the pasta. Sharing slices together at the table always brings lots of smiles.
Serving Suggestions
Serve with a crisp green salad and a glass of Chianti for a touch of elegance.
Required Tools
Use a springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil for best results.
Nutritional Information
Each serving has approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Save This pasta cake is a showstopper and sure to become a new favorite for family dinners or festive gatherings.
Kitchen Tips & Answers
- → How do I ensure rigatoni stands upright?
Cook rigatoni very al dente and lightly oil. Pack tightly into a greased springform pan to stand upright.
- → Can I make this ahead of time?
Yes, you can assemble in advance and bake just before serving. Reheat leftovers in the oven for best texture.
- → Is there a way to add meat?
Absolutely. Stir in cooked ground beef or Italian sausage to the tomato sauce before assembling the dish.
- → What can I serve with this dish?
A crisp green salad and crusty bread pair well. It's also delicious with a light Italian red wine.
- → Can I substitute other cheeses?
Yes. Try cottage cheese instead of ricotta, substitute provolone or fontina for mozzarella, or use more Parmesan if preferred.
- → How should I fill the pasta tubes?
Use a piping bag or small spoon to neatly fill each rigatoni with cheese mixture for even flavor in every bite.