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 this honeycomb pasta cake for a family gathering, and everyone was amazed by its elegant look and delicious flavors. The kids loved helping fill each rigatoni tube with creamy ricotta, making it a fun group activity in the kitchen.
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
- 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. Stir in garlic and cook 1 minute more. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Taste and adjust seasoning.
- Mix Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill and Arrange Pasta:
- Stand the rigatoni upright, tightly packed, in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or spoon.
- Add Sauce and Cheese:
- Pour tomato sauce evenly over filled pasta, allowing it to seep between noodles. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbling.
- Finish and Serve:
- Let rest 10 minutes before releasing the pan. Garnish with parsley and Parmesan. Slice and serve.
Save Sharing this beautiful pasta bake around the dinner table always inspires smiles and lively conversation—it's become a requested favorite for birthdays and special occasions.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil are all needed for easy assembly.
Allergen Information
Contains: Wheat (gluten), milk, egg. Be sure to check cheese and pasta packaging for any unexpected allergens.
Nutritional Information
Each serving provides about 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Save This impressive honeycomb pasta cake makes any gathering memorable. Leftovers reheat beautifully for another delicious meal.
Recipe Guide
- → How do I keep the rigatoni upright?
Pack the cooked rigatoni tightly in the pan so they stand upright and maintain their shape during baking.
- → Can I add meat to this dish?
Yes, cooked ground beef or Italian sausage can be added to the tomato sauce for a heartier version.
- → What is the best cheese variety for filling?
Ricotta, mozzarella, and Parmesan offer a creamy blend, but you can substitute with cottage cheese or add provolone if preferred.
- → How should leftovers be stored?
Store slices in an airtight container in the fridge for up to 3 days. Reheat covered in the oven for best results.
- → Can this dish be made ahead?
Yes, assemble the pasta and filling a day ahead. Bake right before serving for freshest texture and flavor.
- → Is this suitable for vegetarians?
Yes, it is vegetarian-friendly as written, but check cheese and pasta labels for any non-vegetarian additives.