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.
The first time I made this honeycomb pasta cake, my friends were wowed by its beautiful structure and incredible taste. It's become my go-to recipe for dinner parties and family celebrations.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups), shredded and divided
- Parmesan cheese: 50 g (½ cup), grated
- Egg: 1 large
- Fresh parsley: 2 tbsp, chopped
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp plus extra for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, 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
- Extra parsley and Parmesan: For garnish
Instructions
- Prepare 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 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. Season to taste.
- Make cheese filling:
- In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble pasta cake:
- Stand the rigatoni upright, tightly packed, in the prepared pan. Use a piping bag or spoon to fill each tube with ricotta mixture.
- Add sauce and cheese:
- Pour tomato sauce evenly over the pasta, letting it seep between the noodles. Sprinkle the remaining mozzarella on top.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My kids always help me fill the rigatoni tubes. Making it together before any big family meal makes this pasta cake even more special.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil make assembly a breeze.
Nutritional Information
Each serving has about 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Notes
Add cooked ground beef or Italian sausage for a meaty version, or toss in red pepper flakes for spice. Wonderful paired with salad and a glass of Chianti.
Save This dish tastes best fresh from the oven with plenty of extra Parmesan. Enjoy every cheesy, saucy bite with friends or family.
Recipe FAQ
- → How do I keep rigatoni upright in the pan?
Pack the cooked rigatoni tightly into a greased springform pan, so each noodle stands upright and stays in place during baking.
- → Can I prepare this dish ahead of time?
Yes, assemble the pasta and refrigerate it before baking. When ready, bake as directed, adding a few extra minutes.
- → What meat can be added for a variation?
Add browned ground beef or Italian sausage to the tomato sauce if you prefer a meaty option.
- → How can I add extra flavor or spice?
Red pepper flakes or freshly chopped herbs like basil and parsley boost flavor and add a spicy kick if desired.
- → What are good side dishes to serve?
A crisp green salad and crusty garlic bread pair beautifully, balancing the rich, cheesy pasta.
- → How do I serve neat slices?
Allow the pasta to rest for 10 minutes after baking to firm up, ensuring clean, intact slices when cutting.