Pin Recipe A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese—the perfect centerpiece when you want to impress guests and feed a crowd.
I remember making this for a holiday dinner, and everyone paused to admire how the pasta looked just like a honeycomb before we sliced in—nobody could believe something so fun was homemade.
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 Equipment:
- 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 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 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
- Mix Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth
- Assemble Pasta Cake:
- Stand rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture
- Layer and Bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling
- Finish and Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve
Pin Recipe My nieces always request this dish for their birthdays because it's both delicious and so much fun to help pipe cheese into every noodle.
Serving Suggestions
This pasta cake pairs perfectly with a crisp green salad tossed in vinaigrette and a glass of Chianti.
Ingredient Tips
Add cooked ground beef or Italian sausage to the sauce if you want a meaty version, or toss in a pinch of red pepper flakes for some heat.
Nutrition & Allergens
Each serving has about 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein. It contains wheat (gluten), milk, and egg, so always check cheese and pasta labels for any extra allergens.
Pin Recipe This honeycomb pasta cake looks impressive, tastes comforting, and always brings smiles to the table. Try it when you want a memorable meal that feels special.
Recipe FAQs
- → Can I use other pasta shapes instead of rigatoni?
Rigatoni works best for this dish, but you can try large penne or cannelloni. Upright tube shapes are essential for the signature honeycomb look.
- → How do I make the dish ahead of time?
Assemble everything except the final bake. Cover and refrigerate up to one day. Bake as directed when ready to serve.
- → What can I serve alongside this pasta cake?
A crisp green salad and Italian bread pair perfectly. A glass of red wine complements the cheese and tomato flavors.
- → Is it possible to add meat to the filling or sauce?
Yes, add cooked ground beef or Italian sausage to your sauce for a hearty, meaty variation.
- → Can this be made gluten free?
Substitute gluten-free rigatoni and check your cheese labels for gluten-free certification.
- → How do I avoid overcooking the pasta?
Boil rigatoni just until very al dente, as it will finish cooking in the oven and absorb flavors from the sauce.