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 birthday dinner, and everyone was amazed at the honeycomb shape when slicing into it. Each bite is creamy and cheesy with a wonderful tomato flavor.
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 (sauce): 2 tbsp
- 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
- Salt and pepper: to taste
- Olive oil (to assemble): 2 tbsp (for greasing and brushing)
- Extra parsley and Parmesan: for garnish
Instructions
- Preheat and 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.
- Cook 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 the sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3–4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning as desired.
- Prepare cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Assemble the cake:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Add sauce & toppings:
- Pour tomato sauce evenly over the filled pasta so it seeps down between noodles. Sprinkle the remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
- Rest, release, and serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save Our family loves making this together on cold weekends. The kids help fill the rigatoni tubes and everyone waits eagerly to see the honeycomb pattern revealed.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein
Notes
Add cooked ground beef or Italian sausage to the sauce for a meaty variation. For a spicy kick, add a pinch of red pepper flakes to the sauce. Excellent with a crisp green salad and a glass of Chianti.
Save This honeycomb pasta cake is sure to impress everyone at the table. Don't forget extra Parmesan and parsley for a beautiful finish.
Recipe FAQ
- → What type of pasta works best?
Rigatoni is ideal due to its large, sturdy shape that holds the cheese mixture and stands upright in the pan.
- → Can I prepare Honeycomb Pasta Cake ahead of time?
You can assemble the dish a few hours in advance and refrigerate. Bake just before serving for best results.
- → Is it possible to add meat to the dish?
Absolutely. Cooked ground beef or Italian sausage can be added to the tomato sauce for a heartier variation.
- → What cheeses can I substitute in the filling?
Ricotta, mozzarella, and parmesan work well, but you can use fontina or provolone for different flavors and creaminess.
- → How do I ensure the rigatoni stays upright during assembly?
Tightly pack the pasta in the springform pan. Greasing the pan and lining with parchment paper helps maintain structure.
- → Can I make this dish gluten-free?
Use gluten-free rigatoni and double-check cheese labels for gluten content to accommodate dietary needs.