Honeycomb Pasta Cake Bake (Print View)
Rigatoni stands filled with cheese and tomato sauce, baked golden and perfect for sharing with guests.
# 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 parsley, for garnish
20 - Extra Parmesan cheese, for garnish
# Directions:
01 - Preheat the oven to 375°F. Grease a 9-inch springform pan with olive oil and line the base 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 and toss with 1 tablespoon olive oil. Set aside.
03 - Heat olive oil in a saucepan over medium. Sauté onion until translucent, about 3–4 minutes. Add garlic and sauté 1 minute more. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Stir until smooth.
05 - Stand rigatoni noodles upright, tightly packed, in the prepared pan. Use a piping bag or small spoon to fill each tube with the cheese mixture.
06 - Spread tomato sauce evenly over the filled pasta, letting it seep between noodles. Sprinkle the remaining mozzarella cheese on top.
07 - Cover pan loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
08 - Cool for 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve.
# Expert Advice:
01 -
- Show-stopping centerpiece for gatherings
- Crowd-pleasing flavors with creamy, cheesy layers
02 -
- This recipe contains wheat, milk, and egg, so check cheese and pasta labels if you have allergies.
- The nutritional values per serving are: Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g.
03 -
- Cook pasta just shy of al dente to keep it intact during baking.
- Let the cake rest before unmolding to help it hold its shape.