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 made this honeycomb pasta cake for a weekend dinner party, and it was a showstopper. Guests loved the beautiful presentation and the satisfying layers of flavor in each slice.
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
- Large egg: 1
- Fresh parsley: 2 tbsp, chopped
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp (plus more for greasing and brushing)
- Small onion: 1, finely chopped
- Garlic cloves: 3, minced
- Canned crushed tomatoes: 800 g (28 oz)
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: ½ tsp
- Sugar: ½ tsp
- Pepper: To taste
- 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 pasta:
- Boil rigatoni in a large pot of salted 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, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. Adjust seasoning.
- Prepare cheese filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Assemble the cake:
- Stand cooked rigatoni upright, tightly packed, in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or small spoon.
- Add sauce and cheese:
- Pour tomato sauce evenly over the filled pasta. Sprinkle remaining mozzarella on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake additional 15 minutes until cheese is golden and bubbling.
- Finish and serve:
- Let rest 10 minutes. Release from pan, garnish with extra parsley and Parmesan, slice and serve.
Save My family always looks forward to slicing into this pasta cake together—it's both a delicious meal and a fun tradition at our table.
Serving Suggestions
This pasta cake pairs perfectly with a crisp green salad and a glass of your favorite wine.
Recipe Variations
For a heartier version, add cooked ground beef or Italian sausage to the sauce. Add red pepper flakes if you prefer some heat.
Make Ahead & Storage
You can assemble the cake ahead of time and refrigerate it before baking. Leftovers keep well in the fridge for up to 3 days.
Save The golden cheese and structured noodles make this pasta cake as delightful to look at as it is to eat. Serve warm for best flavor and texture.
Recipe FAQ Section
- → How do I get pasta to stand upright?
Arrange rigatoni tightly in the pan so they support one another. Slightly undercook for firmness.
- → Can I use different cheeses?
Yes, swap ricotta for cottage cheese or add provolone for a sharp flavor variation.
- → Can this dish be made ahead?
Prepare and assemble ahead, then refrigerate. Let it come to room temperature before baking.
- → How do I serve and slice it?
Let the pasta cake rest 10 minutes after baking, then release from the pan and slice with a sharp knife.
- → What can I serve alongside?
A crisp green salad, garlic bread, and a red wine like Chianti pair nicely with this dish.
- → Is it vegetarian?
Yes, it's meatless as written, but you can add cooked ground meat to the sauce if desired.