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 special family dinner. Everyone was amazed by its beautiful presentation and couldn't resist digging into the cheesy, saucy layers.
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 saute 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.
- Prepare the cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill the pasta:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Assemble:
- 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.
- Finish:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin It 
This recipe became an instant favorite at our table. Watching everyone light up as the honeycomb cake was unmolded turned dinner into a true celebration.
Required Tools
23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains: Wheat (gluten), milk, egg. Check cheese and pasta labels for any additional allergens if unsure.
Nutritional Information
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g (per serving)
Pin It 
Serve this pasta cake straight from the pan for maximum impact. Enjoy every cheesy, saucy bite!
Recipe Questions & Answers
- → How do I keep the pasta tubes upright?
Packing the rigatoni tightly in the pan ensures the noodles stand upright. Toss with oil to prevent sticking.
- → Can I prepare this dish ahead of time?
You can assemble the pasta up to a day ahead, keep covered in the fridge, and bake before serving.
- → Is there a gluten-free option?
Use gluten-free rigatoni and check that your cheeses are gluten-free for an adapted version.
- → Can I add meat to the filling?
Cooked beef or Italian sausage can be added to the sauce for a heartier variation—just mix in before assembling.
- → What wine pairs well with this dish?
A medium-bodied red like Chianti complements the tomato and cheese flavors perfectly.
- → How do I prevent the cake from sticking?
Grease the springform pan well and line the base with parchment paper to release clean slices.