Pin it 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 celebration, and everyone loved how each slice held together beautifully. Filling the rigatoni was a fun activity the kids could help with, and the crispy cheese top was a hit with everyone.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta Cheese: 350 g (1 ½ cups)
- Mozzarella Cheese: 200 g (2 cups), shredded, 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: 4 tbsp total (2 for sauce, 2 for greasing and brushing)
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Crushed Tomatoes: 800 g (28 oz) canned
- Tomato Paste: 2 tbsp
- Dried Oregano: 1 tsp
- Dried Basil: ½ tsp
- Sugar: ½ tsp
- 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 Pasta:
- Boil rigatoni in salted water until very al dente, about 2 minutes less than package instructions. Drain and toss with 1 tbsp olive oil.
- Make the Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté onion until translucent, then add garlic. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally.
- Mix the Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Arrange Pasta:
- Stand the rigatoni noodles 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 the filled pasta. Sprinkle remaining mozzarella over the top.
- Bake:
- Cover with foil and bake 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
- Finish and Serve:
- Let rest 10 minutes. Release the springform pan, garnish with extra parsley and Parmesan, then slice and serve.
Pin it This recipe quickly became a family favorite, especially for celebratory dinners. The kids love helping fill the rigatoni tubes, and it's a wonderful way to bring everyone together in the kitchen.
Substitutions & Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty twist, or use red pepper flakes for a spicier bite. Feel free to swap in fresh basil or other herbs for extra flavor.
Serving Suggestions
This pasta cake is perfect paired with a crisp green salad and garlic bread. Serve with a glass of Chianti for a truly Italian-American experience.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in the oven at 180°C (350°F) until warmed through, or microwave on low power.
Pin it This showstopper pasta cake always impresses at parties. Enjoy its cheesy goodness and savor every bite!
Recipe FAQs
- → How do I get rigatoni to stand upright?
Cook pasta until very al dente, toss with olive oil, and tightly pack upright in the springform pan before filling.
- → Can I make this ahead of time?
The assembled dish can be refrigerated before baking. Bake just before serving for best texture and flavor.
- → Is it possible to add meat?
Yes, cooked ground beef or Italian sausage can be stirred into the tomato sauce for a heartier version.
- → What cheese works best for this dish?
Ricotta, mozzarella, and Parmesan add creaminess, stretch, and savory flavors. Use high-quality cheese for best results.
- → Can I use a different pasta shape?
Rigatoni is preferred for the upright honeycomb effect. Other tube-shaped pasta may work but won't give the same look.
- → How do I avoid soggy pasta?
Boil pasta less than package directions so it holds shape after baking and absorbs some sauce without turning mushy.