Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This impressive centerpiece is perfect for feeding a crowd.
I first tackled this recipe for a family birthday dinner and the look on everyone's face when I unmolded the cake was priceless. Now it's a signature for gatherings, always earning rave reviews.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta Cheese: 350 g (1 ½ cups)
- Mozzarella Cheese: 200 g (2 cups), 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 for sauce, 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 the 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 the Rigatoni:
- 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 the Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and sauté 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.
- Mix the Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble the Pasta Cake:
- Stand rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add Sauce & 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.
- Rest & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Gathering around the table to slice into this pasta cake always brings us together in conversation and laughter. It's a showstopper that tastes as good as it looks.
Recipe Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty variation or spice things up with a pinch of red pepper flakes in the sauce.
Serving Suggestions
This dish pairs beautifully with a crisp green salad and a glass of Chianti.
Required Tools
Use a 23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, and a piping bag or small spoon for assembling. Foil is necessary for baking.
Save This honeycomb pasta cake delivers wow factor plus delicious comfort. Slice, serve, and enjoy everyone's amazement.
Recipe Guide
- → Can I add meat to this dish?
Yes, you can add cooked ground beef or Italian sausage to the tomato sauce for a heartier version.
- → What kind of pasta works best?
Rigatoni is ideal because its large tubes stand upright and hold the cheese filling effectively.
- → Is this suitable for vegetarians?
Yes, as prepared, this dish is vegetarian-friendly. Check labels to ensure cheese is vegetarian.
- → How do I prevent pasta from sticking in the pan?
Grease the springform pan well with olive oil and line the base with parchment paper before assembling.
- → What sides pair well with this pasta?
A crisp green salad and a glass of Chianti complement the flavors and textures perfectly.
- → Can the dish be made ahead of time?
You can assemble the pasta and cheese filling ahead, then bake just before serving for best results.