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 birthday dinner and everyone was wowed when it came out of the oven. The upright rigatoni filled with creamy cheese and topped with bubbling mozzarella is always a showstopper!
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.
- Boil 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, 3–4 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.
- Prepare Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill Pasta:
- Stand rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Assemble Cake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. 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:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This pasta cake was a huge hit at our family reunion and the kids loved watching each piece stand tall on the plates. It's now a requested favorite for every special holiday!
Serving Suggestions
Pair slices with a crisp green salad and a glass of Chianti for a complete meal. Garlic bread makes an excellent side.
Kitchen Tools Needed
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil help make this bake easy to assemble and serve perfectly.
Nutrition Snapshot
Each serving delivers about 535 calories, 22 g fat, 58 g carbs, and 26 g protein, making it a satisfying main dish for vegetarians and cheese lovers alike.
Save Refrigerate leftovers and reheat in the oven to keep them bubbly. See your guests smile when you bring this to the table!
Recipe Guide
- → How do I keep rigatoni standing upright in the pan?
Pack the rigatoni tightly in a greased springform pan; the narrow fit keeps them upright while baking.
- → Can I make this dish ahead of time?
Assemble the pasta and cheese filling in advance. Bake just before serving for best texture and flavor.
- → What cheeses work best for the filling?
Ricotta provides creaminess, mozzarella adds stretchiness, and Parmesan gives depth. Blend for a balanced flavor.
- → How do I release the pasta cake cleanly after baking?
Let it rest about 10 minutes, then carefully remove the springform pan ring and use a sharp knife to slice.
- → Is it possible to add meat to this dish?
Yes, mix cooked ground beef or Italian sausage into the tomato sauce before pouring over the pasta.
- → How can I add a spicy touch?
Include red pepper flakes in the tomato sauce or sprinkle a bit on top before serving.