Honeycomb Pasta Cake Bake

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 couldn&t believe how beautiful it looked coming out of the oven. Everyone loved pulling out their cheesy slice and watching the sauce ooze through each pasta tube.

Ingredients

• Pasta: 500 g (1 lb) rigatoni
• Ricotta cheese: 350 g (1 ½ cups)
• Mozzarella cheese (divided): 200 g (2 cups)
• 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
• Onion: 1 small, finely chopped
• Garlic cloves: 3, minced
• Crushed tomatoes: 800 g (28 oz) canned
• Tomato paste: 2 tbsp
• Dried oregano: 1 tsp
• Dried basil: ½ tsp
• Sugar: ½ tsp
• Salt and pepper (for sauce): to taste
• Olive oil (for greasing and brushing): 2 tbsp
• Extra parsley and Parmesan (for garnish): as needed

Instructions

Prepare pan and oven:

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 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 sauce:

Heat 2 tbsp olive oil in a saucepan over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic; cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning.

Make cheese filling:

In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.

Fill pasta and assemble:

Stand rigatoni upright, tightly packed, in prepared pan. Fill each tube with ricotta mixture using piping bag or spoon.

Top and bake:

Pour sauce over filled pasta, letting it seep between noodles. Sprinkle remaining mozzarella on top. Cover loosely with foil and bake 30 minutes; then uncover and bake 15 minutes more, until cheese is golden and bubbling.

Rest, garnish and serve:

Let rest 10 minutes before releasing springform pan. Garnish with parsley and Parmesan. Slice and serve.

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We always gather around when it&s time to cut the first piece, and everyone tries to grab an extra crispy edge. It&s become a birthday favorite at our house.

Notes & Extras

Add cooked ground beef or Italian sausage to the sauce for a meaty variation. For a spicy kick, mix in a pinch of red pepper flakes. Excellent with a crisp green salad and a glass of Chianti.

Required Tools

Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, foil.

Nutrition

Per serving: 535 calories, 22 g total fat, 58 g carbohydrates, 26 g protein.

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This pasta cake is always a table centerpiece and makes every dinner feel special. Leftovers taste great reheated the next day.

Common Questions

→ How do I keep rigatoni upright during assembly?

Arrange the rigatoni tightly packed in the springform pan so they hold each other upright. Tossing with olive oil helps prevent sticking.

→ Can I add meat to this dish?

Yes, cooked ground beef or Italian sausage can be mixed into the sauce before assembly for a heartier version.

→ Which cheese works best for the filling?

Ricotta is ideal for creaminess; mozzarella adds stretch, and Parmesan brings a savory note. Mixing these creates a balanced flavor and texture.

→ What can I use if I don’t have a springform pan?

A deep cake pan with removable sides or a casserole dish can be used, but release and serving may be less precise.

→ How do I know when it’s baked perfectly?

Look for bubbling cheese and golden color on top. Allow the dish to rest before slicing for neat portions.

→ Is this suitable for vegetarians?

Yes. All main ingredients are vegetarian. Check your cheese and pasta labels for additional additives.