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.
The first time I made Honeycomb Pasta Cake, my family was amazed by the impressive look when I placed it on the table. The cheesy filling and baked sauce came together perfectly, and slicing into the cake revealed the honeycomb effect that wowed everyone.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups) shredded, 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 2 tbsp for greasing and brushing)
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, 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
- 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 the 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 the sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook 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.
- Prepare the cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill rigatoni:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Assemble and bake:
- Pour tomato sauce evenly over the filled pasta, letting it seep 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.
Save We love sharing slices with friends around the dinner table—each serving is a delicious surprise with that creamy center.
Serving Suggestions
Serve with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.
Variations
Add cooked ground beef or Italian sausage to the sauce for a heartier version. Try a pinch of red pepper flakes for gentle heat.
Required Tools
You'll need a springform pan, large pot, mixing bowls, a saucepan, piping bag or small spoon, and foil.
Save Enjoy the wow factor with every delicious slice. This pasta cake turns any dinner into a celebration!
Recipe Questions & Answers
- → Can I use another pasta shape?
Rigatoni is best for the upright presentation, but larger tube pastas like cannelloni can be substituted.
- → How do I prevent pasta from sticking to the pan?
Grease the pan well with olive oil and line it with parchment to ensure easy removal after baking.
- → Is meat optional in the dish?
Yes, you can add cooked ground beef or sausage to the sauce for a hearty, meaty twist.
- → Can I prepare this ahead of time?
Assembly can be done in advance; bake just before serving for best texture and freshness.
- → How do I fill the rigatoni tubes easily?
A piping bag or small spoon works great for filling each noodle with the cheese mixture quickly.
- → Is this dish suitable for vegetarians?
Yes, as written it is vegetarian; just check your cheese for any animal-based rennet.