Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese is perfect for impressing guests and feeding a crowd.
I first tried honeycomb pasta cake after seeing it at a friend's dinner party, and everyone was amazed by how beautiful and tasty it was. The moment you slice into it and see the filled rigatoni tubes packed together, you know you're serving something truly special.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Cheese Filling: 350 g (1 1/2 cups) ricotta cheese, 200 g (2 cups) shredded mozzarella cheese, divided, 50 g (1/2 cup) grated Parmesan cheese, 1 large egg, 2 tbsp chopped fresh parsley, 1/2 tsp salt, 1/4 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, 1/2 tsp dried basil, 1/2 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 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 rigatoni:
- Boil rigatoni in salted water until very al dente (about 2 minutes less than package instructions). Drain and toss with 1 tbsp olive oil. Set aside.
- Make the tomato sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and sauté until translucent (3 to 4 minutes). 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 to taste.
- Prepare cheese filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Fill the rigatoni:
- Stand rigatoni tubes upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with ricotta mixture.
- Assemble and bake:
- Pour sauce evenly over filled pasta, letting it seep down between noodles. Sprinkle remaining mozzarella over the top. Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.
- Rest and serve:
- Let rest for 10 minutes before releasing from the pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save My family always looks forward to slicing this together and admiring the honeycomb pattern. It's the kind of meal that brings everyone to the table with smiles and anticipation.
Variations
Add cooked ground beef or Italian sausage to the sauce for a meaty variation, or a pinch of red pepper flakes for a spicy kick.
Serving Suggestions
This dish pairs beautifully with a crisp green salad and a glass of Chianti for an authentic Italian-American dinner.
Tools Needed
You will need a 23 cm (9-inch) springform pan, large pot, saucepan, mixing bowls, and a piping bag or small spoon. Foil is also helpful for baking.
Save This honeycomb pasta cake is guaranteed to be both delicious and unforgettable. Enjoy sharing every cheesy slice with loved ones.
Cooking Questions
- → How do I ensure the rigatoni stands upright?
Arrange the rigatoni tightly in the pan so they support each other, helping them stand upright during baking.
- → Can I use another type of cheese filling?
Yes, try swapping ricotta with cottage cheese or use additional mozzarella for a different texture or flavor.
- → What can I add for a meaty version?
Add cooked ground beef or Italian sausage to the tomato sauce for a heartier option.
- → Is it possible to prepare in advance?
You can assemble the pasta cake a day ahead and refrigerate. Bake when ready to serve.
- → How do I slice and serve cleanly?
Let the baked pasta rest ten minutes, release from the pan, then use a sharp knife to slice and serve.
- → What sides pair well with this dish?
A crisp green salad and a glass of Chianti complement the pasta’s richness beautifully.