Description
This Honeycomb Pasta Cake Bake is a visually stunning and delicious Italian-inspired dish featuring rigatoni tubes filled with a creamy ricotta and mozzarella cheese mixture, baked in a rich homemade tomato sauce. Perfect for a comforting family meal or an impressive dinner party centerpiece, this recipe offers a delightful combination of cheesy, tangy, and savory flavors with a beautiful presentation resembling a honeycomb.
Ingredients
Scale
Pasta and Cheese Filling
- 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
Tomato Sauce
- 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
For Baking and Garnish
- 2 tablespoons olive oil, for greasing and brushing
- Extra chopped parsley, for garnish
- Extra grated Parmesan cheese, for garnish
Instructions
- Prepare Pan: Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan generously with olive oil and line the base with parchment paper to ensure the pasta cake doesn’t stick after baking.
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until very al dente—about 2 minutes less than the package instructions—to ensure they maintain firm structure for filling. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- Make Tomato Sauce: In a saucepan over medium heat, heat 2 tablespoons olive oil. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Allow sauce to simmer uncovered for 15-20 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste and remove from heat.
- Prepare Cheese Filling: In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, grated Parmesan, egg, chopped parsley, salt, and black pepper. Mix thoroughly until smooth and fully integrated.
- Fill Tubes: Stand the rigatoni upright and pack them tightly into the prepared springform pan to form a honeycomb pattern. Using a piping bag or a spoon, carefully fill each rigatoni tube with the prepared cheese mixture, filling them completely.
- Layer Sauce and Cheese: Pour the tomato sauce evenly over the filled pasta tubes, making sure it seeps between them to coat well. Sprinkle the remaining 1 cup shredded mozzarella cheese evenly over the top for a bubbly golden crust.
- Bake: Cover the pan loosely with aluminum foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and bake for another 15 minutes until the cheese on top is golden and bubbly.
- Rest and Finish: Allow the pasta cake to rest for 10 minutes after removing it from the oven to set properly. Release the springform pan rim gently. Garnish the top with extra chopped parsley and additional grated Parmesan cheese. Slice and serve warm for a spectacular presentation and flavor.
Notes
- Use a piping bag for easier and neater filling of the rigatoni tubes.
- Do not overcook the pasta initially to maintain firm structure for filling and baking.
- Add fresh herbs like basil or oregano to the cheese mixture for extra flavor variation.
- This dish can be prepared a day ahead; assemble and refrigerate, then bake before serving.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pasta bake, honeycomb pasta, rigatoni recipe, baked pasta, ricotta pasta bake, Italian pasta cake, cheesy pasta dish, tomato sauce pasta
