Honeycomb Pasta Cake Bake (Print)

Rigatoni layered upright, filled with ricotta and tomato, baked golden with melted cheese and fresh herbs.

# What You Need:

→ Pasta

01 - 1 lb rigatoni

→ Cheese Filling

02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper

→ Sauce

09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 ounces canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - ½ teaspoon sugar
17 - Salt and pepper, to taste

→ To Assemble

18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Additional grated Parmesan cheese, for garnish

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil. Boil rigatoni until very al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - In a saucepan, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes. Stir in garlic and cook for an additional minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning to taste.
04 - In a mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth and evenly incorporated.
05 - Stand rigatoni upright, tightly packed, in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or small spoon.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep between the noodles. Sprinkle the remaining mozzarella evenly on top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes, until the cheese is golden and bubbling.
08 - Let the cake rest for 10 minutes. Release the springform pan, garnish with extra parsley and Parmesan, then slice and serve.

# Expert Advice:

01 -
  • Ready for the oven in just over 20 minutes so perfect for busy nights
  • Crowd-pleasing centerpiece that always gets compliments
  • Vegetarian and easily adaptable
  • Layers of flavor with the contrast of creamy filling earthy tomato and bubbling cheese
  • Impressive yet simple no special skills needed
02 -
  • Packed with protein and fiber thanks to cheese eggs and tomato sauce
  • Feeds a crowd with generous portions
  • Holds its shape beautifully so slices look as good as they taste
  • Freezes well for future meals
03 -
  • Use quality pasta and cheese for the best flavor and texture
  • Do not overcook the rigatoni or it will fall apart in the bake
  • Freshly grated Parmesan adds richer nutty flavor than pre-shredded
  • Line the pan well for the easiest release and neat presentation
  • Plan extra time for filling the rigatoni tubes it is worth it for that signature look

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