Honeycomb Pasta Cake Bake (Print)

Rigatoni tubes baked upright with ricotta and tomato sauce make a delicious, show-stopping vegetarian main.

# Components:

→ Pasta

01 - 1 lb rigatoni pasta

→ Cheese Filling

02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper

→ Sauce

09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon sugar
17 - Salt and pepper, to taste

→ To Assemble

18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Extra grated Parmesan cheese, for garnish

# Directions:

01 - Preheat oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
02 - Boil rigatoni in a large pot of salted water until very al dente, about 2 minutes less than package directions. Drain, toss with 1 tablespoon olive oil, and set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, 3 to 4 minutes, then add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning as desired.
04 - In a bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth and well combined.
05 - Stand drained rigatoni noodles upright in the prepared pan, packing tightly. Using a piping bag or small spoon, fill each tube with the ricotta mixture.
06 - Evenly pour tomato sauce over the stuffed pasta, ensuring it seeps through the noodles. Sprinkle the remaining mozzarella over the surface.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes until cheese is golden and bubbling.
08 - Allow to rest for 10 minutes before releasing springform ring. Garnish with extra parsley and grated Parmesan. Slice and serve.

# Expert Advice:

01 -
  • Eye-catching presentation for parties
  • Hearty vegetarian main that feeds a crowd
02 -
  • This dish contains wheat (gluten), milk, and egg.
  • Check cheese and pasta labels for additional allergens if unsure.
03 -
  • Use a piping bag for easy filling and less mess.
  • Let the cake rest before slicing for clean servings.

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