Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This Honeycomb Pasta Cake is perfect for impressing guests and feeding a crowd.
I first made this Honeycomb Pasta Cake for a family gathering, and guests were immediately wowed by both the look and flavor. It quickly became a requested favorite at birthdays and potlucks.
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
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Instructions
- 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.
- Boil 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 Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and sauté until translucent, 34 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 1520 minutes, stirring occasionally. Adjust seasoning to taste.
- Mix Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble 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.
- Top and Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top.
- Bake and Finish:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Rest and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This dish became a family tradition, especially on chilly weekends when everyone gathered around the table eager for a slice. Kids love helping fill the rigatoni tubes, making it a fun cooking project together.
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 (per serving)
Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g
Save For the most impressive result, let the cake rest before slicing. Its sturdy shape and delicious flavor make it a guaranteed hit every time.
Recipe FAQ
- → Can I add meat to Honeycomb Pasta Cake?
Yes, cooked ground beef or Italian sausage can be added to the tomato sauce for a heartier variation.
- → Is this dish suitable for vegetarians?
Absolutely! The main version is vegetarian, using ricotta, mozzarella, and Parmesan in the filling.
- → What type of pasta works best?
Rigatoni is ideal due to its sturdy tubes, which fill easily and stand upright for the honeycomb effect.
- → How can I make the dish spicier?
Add a pinch of red pepper flakes to the tomato sauce for a subtle spicy kick.
- → Do I need a springform pan?
While a springform pan helps maintain the shape, a deep round cake pan lined with parchment can also work.
- → Can I prepare this in advance?
You may assemble the pasta and filling ahead of time and bake just before serving for best results.
