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 Honeycomb Pasta Cake for a family celebration, and everyone was amazed by how dramatic it looked when sliced. The layers of pasta, cheese, and sauce bake together into a showstopper that's as fun to eat as it is to make.
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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 for sauce, plus 2 tbsp for greasing and brushing pan
- 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 & Parmesan: for garnish
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Instructions
- Prep Oven and 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 Pasta:
- Boil rigatoni in salted water until very al dente (about 2 minutes less than package directions). Drain and toss with 1 tbsp olive oil.
- Make Sauce:
- Sauté onion in 2 tbsp olive oil over medium heat for 3–4 minutes. Add garlic; cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes. Adjust seasoning.
- Mix Cheese Filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Fill Pasta:
- Arrange rigatoni upright in prepared pan. Fill each tube with ricotta mixture using a piping bag or spoon.
- Assemble & Bake:
- Pour tomato sauce over pasta. Sprinkle remaining mozzarella on top. Cover with foil; bake 30 minutes, then uncover and bake 15 minutes more until golden and bubbling.
- Finish & Serve:
- Let rest 10 minutes. Release pan. Garnish with parsley and Parmesan. Slice and serve.
Pin When we served this at Sunday dinner, my nieces had fun peeking into the honeycomb shape before taking their portion. It quickly turned into a new family favorite that everyone asks for again.
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Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil
Allergen Information
Contains: Wheat (gluten), milk, egg. Check cheese and pasta labels for any additional allergens if unsure.
Nutritional Information
Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein
Pin 
This pasta cake is sure to amaze your guests and quickly become a favorite for special occasions. Enjoy every cheesy mouthful!
Recipe Q&A
- → How do I keep rigatoni upright in the pan?
Tightly packing and gently pressing the cooked pasta in a greased springform pan helps it stay upright for filling.
- → Can I use other cheeses in the filling?
Yes, substitute cottage cheese or add shredded provolone to the filling for a different flavor and texture.
- → How do I prevent the pasta from overcooking?
Boil the rigatoni two minutes less than package instructions to keep it firm before baking.
- → What sides pair well with this dish?
A crisp green salad, roasted vegetables, or crusty bread complement this hearty baked pasta meal.
- → Can I make this dish ahead?
Assemble the pasta and filling in advance, refrigerate, and bake when ready. Freshly baked results are best.
