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 for a family reunion and watched everyone marvel at the cake-like pasta layers. The serving slices came out beautifully, with every tube of rigatoni stuffed and topped with bubbling cheese.
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 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 cook until translucent, about 4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning if needed.
- Prepare the Filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Fill and Assemble:
- Stand rigatoni noodles upright and tightly packed in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or spoon.
- Top and Bake:
- Pour tomato sauce evenly over the filled pasta so it seeps between the noodles. Sprinkle the remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake for 30 minutes, then remove foil and bake another 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 Our kids call this the 'pasta birthday cake' and always compete for the tallest slice at the dinner table. It's become a showstopper at birthdays and holidays.
Serving Suggestions
Serve with a fresh green salad and toasted garlic bread for a full Italian-American meal.
Recipe Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty twist, or toss in some red pepper flakes for extra spice.
Nutrition Info
Each serving provides about 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein.
Save This pasta cake is best served hot out of the oven. Leftovers reheat beautifully for a second satisfying meal.
Kitchen Guide
- → How do I prevent the rigatoni from falling over in the pan?
Packing the rigatoni tightly upright in the springform pan helps them stay in place. Use parchment paper to line the base for easier release.
- → Can I prepare Honeycomb Pasta Cake in advance?
Yes, you can assemble the dish ahead and refrigerate it until ready to bake. Allow extra baking time if chilled.
- → What is the best way to fill the rigatoni tubes?
A piping bag provides speed and accuracy for cheese filling, but a small spoon also works well in a pinch.
- → Are there meat or spicy variations?
Add cooked ground beef, sausage, or red pepper flakes to the tomato sauce for hearty or spicy versions.
- → Which cheeses are suitable for the filling?
Use creamy ricotta for the base, classic mozzarella for melt, and Parmesan for sharpness. Substitute with other soft cheeses if desired.
- → What sides pair well with this dish?
A crisp green salad and Italian red wine complement the richness and round out the meal nicely.