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.

I first made this Honeycomb Pasta Cake for a family birthday, and everyone was amazed by how the pasta holds its shape and soaks up all the flavorful sauce. It quickly became a special occasion favorite in our house.

Ingredients

• Pasta: 500 g (1 lb) rigatoni
• Ricotta Cheese Filling: 350 g (1 ½ cups) ricotta cheese, 200 g (2 cups) shredded mozzarella cheese (divided), 50 g (½ cup) grated Parmesan cheese, 1 large egg, 2 tbsp chopped fresh parsley, ½ tsp salt, ¼ tsp ground black pepper
• Tomato 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, ½ tsp dried basil, ½ 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 Pasta:

Cook rigatoni in a large pot of salted boiling 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:

Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Add 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 to taste.

Mix Cheese Filling:

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

Assemble Pasta Cake:

Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.

Add Sauce & Cheese:

Pour tomato sauce evenly over the filled pasta, letting it seep down between the noodles. Sprinkle the remaining mozzarella over the top.

Bake:

Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes, until cheese is golden and bubbling.

Finish & Serve:

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

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My kids helped fill every rigatoni tube with cheese and looked forward to slicing into the cheesy pasta — it's now a family fun tradition for weekend meals.

Required Tools

23 cm (9-inch) 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)

Calories: 535, Total Fat: 22 g, Carbohydrates: 58 g, Protein: 26 g

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Serve with a crisp salad and a glass of Chianti for a classic Italian-American meal. Everyone will want seconds!

Frequently Asked Recipe Questions

→ What type of pasta works best for this dish?

Rigatoni is ideal, thanks to its large tubes and sturdy structure that hold up well when filled and baked upright.

→ Can I add meat to the sauce?

Yes, cooked ground beef or Italian sausage can be added to the tomato sauce for a heartier, meaty option.

→ Is this suitable for vegetarians?

The dish as described is vegetarian, provided the cheese and pasta used do not contain non-vegetarian additives.

→ How do I prevent the pasta from sticking to the pan?

Grease the springform pan with olive oil and line the base with parchment paper to ensure easy release after baking.

→ What can I serve alongside this dish?

Pair with a crisp green salad and a glass of Chianti for a complete Italian-inspired meal.

→ How do I achieve evenly filled pasta tubes?

Use a piping bag for precise filling, ensuring each rigatoni tube gets a generous amount of cheese mixture.