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 honeycomb pasta cake for a family dinner after spotting it online—the wow factor when unmolding was unmatched and everyone asked for seconds. The contrast between the crisp cheese top and creamy filling instantly made it a special occasion favorite at our house.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese, divided: 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 (plus 2 tbsp 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
- 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, then set aside.
- Make the sauce:
- Heat olive oil in saucepan over medium. Sauté onion until translucent, then add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes. Adjust seasoning as needed.
- Prepare cheese filling:
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl until smooth.
- Fill and assemble:
- Stand rigatoni upright, tightly packed, in the pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Add sauce and bake:
- Pour sauce evenly over pasta, letting it seep between noodles. Top with remaining mozzarella.
- Bake and finish:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling. Let rest 10 minutes, then release pan. Garnish with parsley and Parmesan before slicing.
Pin It Whenever we serve this honeycomb pasta cake, my kids always help with filling the noodles—it becomes an assembly line in our kitchen and we love the hands-on moments together.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains: Wheat (gluten), milk, egg. Be sure to check packaged ingredients for cross-contaminants if needed.
Nutritional Information (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g.
Pin It Serve this dramatic pasta bake with a crisp green salad and a glass of Chianti for an unforgettable dinner. The golden, bubbling cheese crown makes every slice irresistible.