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.
I first made this honeycomb pasta cake for a holiday dinner and everyone was amazed by its beautiful stacked shape and delicious flavors. Filling each rigatoni turns dinner into a fun kitchen project.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Shredded mozzarella cheese: 200 g (2 cups), divided
- Grated Parmesan cheese: 50 g (½ cup)
- Egg: 1 large
- Fresh parsley: 2 tbsp chopped
- Salt: ½ tsp plus extra to taste
- Ground black pepper: ¼ tsp plus extra to taste
- Olive oil: 4 tbsp total (2 tbsp for sauce, 1 tbsp for pasta, 1 tbsp for greasing/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
- Parsley and Parmesan (for garnish): Extra, as desired
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 a large pot of 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 sauce:
- In a saucepan, heat 2 tbsp olive oil over medium. Add chopped onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. Adjust seasoning as needed.
- Make the cheese filling:
- Mix ricotta, 1 cup mozzarella, Parmesan, egg, chopped parsley, ½ tsp salt, and ¼ tsp pepper in a bowl until smooth.
- Fill the rigatoni:
- Stand cooked rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each pasta tube with the ricotta mixture.
- Layer and bake:
- Pour tomato sauce evenly over filled pasta, letting it seep down. Sprinkle remaining mozzarella over top. Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
- Rest and garnish:
- Allow the pasta cake to rest 10 minutes before releasing from pan. Garnish with extra parsley and Parmesan, slice, and serve.
Pin 
This pasta cake has become a family favorite for Sunday dinners. Everyone enjoys helping fill the rigatoni—it's a team effort that makes for lasting memories.
Serving Suggestions
Pair slices with a crisp green salad and a glass of Chianti for a classic Italian-American meal.
Meaty & Spicy Variations
Add cooked ground beef or Italian sausage to the tomato sauce before assembling for a hearty version. For spice, mix in a pinch of red pepper flakes.
Diet & Nutrition
Each serving contains approximately 535 calories, 22 g fat, 58 g carbohydrates, and 26 g protein. Always check cheese and pasta packaging for additional allergens.
Pin Enjoy the cheesy goodness and impressive look of honeycomb pasta cake at your next get-together. Serve warm and savor each bite!
Recipe Questions & Answers
- → Can I use another type of pasta?
Rigatoni is ideal for this bake due to its tubular shape, but similar large pasta like cannelloni may work, keeping in mind filling will be more challenging.
- → What cheeses work best for the filling?
Ricotta forms the creamy base, mozzarella adds meltiness, and Parmesan gives depth. Feel free to swap in pecorino or provolone if preferred.
- → Can I add meat to the dish?
Yes, you can stir cooked ground beef or Italian sausage into the tomato sauce for a heartier, non-vegetarian version.
- → How can I make it spicier?
Add a pinch of red pepper flakes to the sauce or use spicy Italian sausage for extra heat in the final bake.
- → Is advance preparation possible?
You can assemble the dish a few hours ahead, refrigerate, and bake just before serving to save time when hosting.