Save 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 pasta cake for a birthday dinner, and the way everyone admired the honeycomb effect as I sliced through melted cheese was unforgettable. It instantly became a request for all special occasions, bringing smiles (and seconds) around the table.
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- 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
- 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
- Preheat & Prepare Pan:
- Preheat oven to 190°C (375°F). Grease a 23 cm (9-inch) springform pan with olive oil and line base with parchment paper.
- Cook 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 Tomato Sauce:
- Heat 2 tbsp olive oil in a saucepan over medium heat. Add onion; sauté until translucent (3–4 minutes). Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
- Prepare Cheese Filling:
- In a bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
- Assemble Pasta Cake:
- Stand 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.
- Rest & Serve:
- Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Save This dish became a weekend tradition in my family—everyone helps stand up the pasta tubes, and laughter fills the kitchen until the cake goes into the oven. Sharing slices together feels like celebrating something special every single time.
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
Save Enjoy making and sharing this beautiful pasta centerpiece. Each slice delivers pure comfort and a show-stopping moment for your table.
Recipe Questions
- → How do I keep the pasta standing upright in the pan?
Packing the cooked rigatoni tightly in a greased springform pan helps keep each tube upright and secure.
- → Can I substitute another cheese for ricotta?
Cottage cheese or mascarpone can be used in place of ricotta, but may alter texture and flavor slightly.
- → Does this dish reheat well?
Yes, leftovers can be reheated in the oven covered with foil or in the microwave. Allow it to rest a few minutes after reheating.
- → Can I add meat to the filling?
Absolutely. Cooked sausage or ground beef can be stirred into the tomato sauce for a hearty variation.
- → What is the best way to fill each rigatoni tube?
Using a piping bag makes filling faster and more precise, but a small spoon will work for a homemade approach.