Pin 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.
The first time I made Honeycomb Pasta Cake for my family, I was amazed at how much everyone loved pulling out slices of upright rigatoni, overflowing with cheese and sauce. It looked so impressive, yet was so easy to make with simple ingredients.
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: 2 tbsp (plus more for greasing and brushing)
- Onion: 1 small, 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
- Salt and pepper: to taste
- Extra parsley and Parmesan: for garnish
Instructions
- Prep the Pan:
- Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) springform pan with olive oil and line base with parchment paper.
- Cook the Pasta:
- Boil rigatoni in salted water until very al dente (about 2 minutes less than package directions). Drain and toss with 1 tbsp olive oil. Set aside.
- Make the Sauce:
- Heat 2 tbsp olive oil in saucepan over medium. Sauté onion until translucent, 3–4 min. Add garlic and cook 1 min. Stir in tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 min, stirring occasionally. Adjust seasoning.
- Prepare Cheese Filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper in a bowl. Mix until smooth.
- Fill and Assemble:
- Stand rigatoni upright, tightly packed, in pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Layer and Bake:
- Pour sauce evenly over filled pasta, letting it seep down between noodles. Sprinkle remaining mozzarella on top. Cover loosely with foil and bake 30 min, then remove foil and bake 15 min more, until cheese is golden and bubbling.
- Finish and Serve:
- Let rest 10 min. Release springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin Watching everyone dig in and ask for seconds makes this recipe a new family favorite, especially for gatherings or special occasions.
Serving Suggestions
Pair with a crisp green salad and a glass of Chianti for the full Italian-American experience.
Recipe Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty version, or stir in red pepper flakes for subtle heat.
Storage and Make-Ahead
Leftovers keep well in the fridge for up to 3 days. Reheat in the oven for best texture.
Pin This Honeycomb Pasta Cake always wows guests and makes family meals feel festive and memorable.
Recipe Questions
- → How do you keep the pasta tubes upright while assembling?
Stand the cooked rigatoni tightly packed in a springform pan. Greasing and lining the pan helps stabilize them.
- → Can I use other types of pasta?
Rigatoni works best for the upright arrangement, but other large tubular pasta may be used for similar results.
- → Is it possible to add meat to this baked dish?
Yes, adding cooked ground beef or Italian sausage to the tomato sauce creates a delicious meaty variation.
- → How do I know when the bake is done?
The top should be golden and bubbling with melted cheese. Baking uncovered at the end ensures proper browning.
- → Can this dish be made ahead of time?
You can assemble in advance, refrigerate, and bake just before serving. Adjust baking time if chilled.
- → What sides go well with this dish?
A crisp green salad and rustic bread pair perfectly. A glass of Chianti elevates the meal even further.