Name: Honeycomb Pasta Cake Bake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 1 pound rigatoni; 1 1/2 cups ricotta cheese; 2 cups shredded mozzarella cheese, divided; 1/2 cup grated Parmesan cheese; 1 large egg; 2 tablespoons chopped fresh parsley; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 28 ounces canned crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon sugar; Salt and pepper, to taste; 2 tablespoons olive oil, for greasing and brushing; Extra chopped parsley, for garnish; Extra grated Parmesan cheese, for garnish

Ingredients

1 pound rigatoni

1 1/2 cups ricotta cheese

2 cups shredded mozzarella cheese, divided

1/2 cup grated Parmesan cheese

1 large egg

2 tablespoons chopped fresh parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons olive oil

1 small onion, finely chopped

3 garlic cloves, minced

28 ounces canned crushed tomatoes

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon sugar

Salt and pepper, to taste

2 tablespoons olive oil, for greasing and brushing

Extra chopped parsley, for garnish

Extra grated Parmesan cheese, for garnish

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and line the base with parchment paper.

Step 2: Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente, about 2 minutes less than the package directions. Drain and toss with 1 tablespoon olive oil. Set aside.

Step 3: In a saucepan over medium heat, heat 2 tablespoons olive oil. Sauté the onion until translucent, about 3–4 minutes. Add garlic and cook for 1 minute more.

Step 4: Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Let the sauce simmer uncovered for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.

Step 5: In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth and well blended.

Step 6: Stand the rigatoni tubes upright in the prepared pan, packing them tightly together.

Step 7: Using a piping bag or spoon, fill each rigatoni tube with the cheese mixture.

Step 8: Pour the tomato sauce evenly over the pasta, making sure it seeps between the noodles. Sprinkle the remaining 1 cup of mozzarella cheese over the top.

Step 9: Cover the pan loosely with foil and bake for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.

Step 10: Let the pasta cake rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan cheese, slice, and serve.

Tips & Variations

For a vegetarian version, make sure your cheese is free from animal rennet.

Add cooked spinach or sautéed mushrooms to the cheese filling for extra flavor and nutrition.

If you don’t have a piping bag, use a small spoon or plastic bag with a corner cut off to fill the rigatoni.

Try substituting fresh basil for dried for a brighter herbal note in the tomato sauce.

FAQs

Can I use a different type of pasta?

Rigatoni works best because its tube shape holds the cheese filling well. However, other large tubular pasta like ziti or penne rigate can be used as substitutes.

How do I prevent the pasta from getting soggy?

Be sure to cook the pasta slightly under al dente so it holds shape during baking. Also, be careful not to add too much sauce—you want it to be flavorful but not watery.