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Honeycomb Pasta Cake

Featured in: Dinner Grin

Honeycomb pasta cake transforms rigatoni into a showstopping centerpiece. Each tube stands upright, generously filled with luscious ricotta, mozzarella, and Parmesan, then bathed in savory tomato sauce. The dish is baked until the pasta is tender and the cheese forms a golden, bubbly crust. Finished with fresh parsley and extra Parmesan, it’s perfect for feeding a crowd, delighting guests with its impressive appearance and flavors. This vegetarian main pairs well with a crisp salad and Chianti, and can be customized with meat or a hint of spice. Slice and serve for a memorable meal.

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Updated on Wed, 05 Nov 2025 12:25:00 GMT
Golden-brown Honeycomb Pasta Cake served with rich tomato sauce and cheese. Save
Golden-brown Honeycomb Pasta Cake served with rich tomato sauce and cheese. | grinnosh.com

A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This recipe is perfect for impressing guests and feeding a crowd.

I first made this honeycomb pasta cake for a holiday dinner, and everyone was amazed at how gorgeous it looked when sliced. Even picky eaters went back for seconds, and it quickly became a family favorite for special occasions.

Ingredients

  • Pasta: 500 g (1 lb) rigatoni
  • Ricotta cheese: 350 g (1 ½ cups)
  • Mozzarella cheese: 200 g (2 cups), shredded and divided
  • Parmesan cheese: 50 g (½ cup), grated
  • Egg: 1 large
  • Fresh parsley: 2 tbsp, chopped
  • Salt: ½ tsp
  • Ground black pepper: ¼ tsp
  • Olive oil: 2 tbsp
  • Onion: 1 small, finely chopped
  • Garlic: 3 cloves, minced
  • Canned crushed tomatoes: 800 g (28 oz)
  • Tomato paste: 2 tbsp
  • Dried oregano: 1 tsp
  • Dried basil: ½ tsp
  • Sugar: ½ tsp
  • Salt and pepper: To taste
  • Olive oil for greasing and brushing: 2 tbsp
  • 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 Rigatoni:
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 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:
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 and 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 and Serve:
Let rest 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
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| grinnosh.com

My kids love helping fill the rigatoni tubes, turning this recipe into a fun weekend kitchen project. Serving slices at the dinner table always brings out smiles and compliments from everyone.

Recipe Variations

Add cooked ground beef or Italian sausage to the sauce for a meaty variation, or stir in a pinch of red pepper flakes for extra spice.

Serving Suggestions

This pasta cake pairs beautifully with a crisp green salad and a glass of Chianti. A side of garlic bread makes it even more satisfying.

Nutrition Information

Each serving has approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.

Delicious Honeycomb Pasta Cake filled with creamy ricotta and topped with melted mozzarella. Save
Delicious Honeycomb Pasta Cake filled with creamy ricotta and topped with melted mozzarella. | grinnosh.com

This honeycomb pasta cake makes any gathering memorable and is sure to impress with its gorgeous layers and comforting flavors.

Recipe FAQ

→ How do I prevent rigatoni from falling over in the pan?

Pack the pasta upright tightly in the pan; this helps each noodle stay vertical and keeps the structure intact while baking.

→ Can I prepare the dish ahead of time?

You can assemble in advance, cover, and refrigerate. Bake when ready to serve, adding a few extra minutes to cooking time.

→ Is it possible to use different cheeses?

Absolutely. Try blending in provolone, fontina, or gouda with mozzarella for varied flavor and meltiness.

→ What can I serve alongside this pasta cake?

A fresh green salad and a glass of Italian wine complement the rich, cheesy pasta beautifully.

→ How do I make this dish gluten-free?

Substitute gluten-free rigatoni and check cheese labels to ensure all ingredients are gluten-free.

→ Can I add meat to the sauce?

Definitely. Cooked ground beef or Italian sausage can be stirred into the tomato sauce for a heartier result.

Honeycomb Pasta Cake

Rigatoni filled and baked with tomato sauce and cheeses, creating a shareable centerpiece with golden, bubbling layers.

Prep duration
25 min
Cook duration
45 min
Complete duration
70 min
Created by Hannah Lewis


Skill level Medium

Heritage Italian-American

Output 6 Portions

Dietary guidelines Meat-free

Components

Pasta

01 1 lb rigatoni

Cheese Filling

01 1 ½ cups ricotta cheese
02 2 cups shredded mozzarella cheese, divided
03 ½ cup grated Parmesan cheese
04 1 large egg
05 2 tablespoons chopped fresh parsley
06 ½ teaspoon salt
07 ¼ teaspoon ground black pepper

Sauce

01 2 tablespoons olive oil
02 1 small onion, finely chopped
03 3 garlic cloves, minced
04 28 ounces canned crushed tomatoes
05 2 tablespoons tomato paste
06 1 teaspoon dried oregano
07 ½ teaspoon dried basil
08 ½ teaspoon sugar
09 Salt, to taste
10 Ground black pepper, to taste

To Assemble

01 2 tablespoons olive oil, for greasing and brushing
02 Extra chopped parsley, for garnish
03 Extra grated Parmesan cheese, for garnish

Directions

Stage 01

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

Stage 02

Boil Rigatoni: Cook rigatoni in a large pot of salted boiling water until very al dente, about 2 minutes less than package directions. Drain and toss with 1 tablespoon olive oil. Set aside.

Stage 03

Make Tomato Sauce: Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and sauté until translucent, 3–4 minutes. Stir in garlic and cook for 1 minute. Add canned crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper. Simmer, stirring occasionally, for 15–20 minutes. Adjust seasoning as desired.

Stage 04

Prepare Cheese Filling: In a mixing bowl, blend ricotta, 1 cup shredded mozzarella, Parmesan, egg, parsley, salt, and pepper until thoroughly combined.

Stage 05

Fill Pasta Tubes: Stand rigatoni upright in the prepared pan, packing tightly. Using a piping bag or small spoon, fill each noodle with the cheese mixture.

Stage 06

Assemble Layers: Pour the tomato sauce evenly over the filled pasta, allowing it to flow between the noodles. Sprinkle the remaining 1 cup mozzarella cheese over the top.

Stage 07

Bake: Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes or until the cheese is golden and bubbling.

Stage 08

Rest and Serve: Let the dish rest for 10 minutes before releasing from the springform pan. Garnish with extra parsley and Parmesan. Slice and serve warm.

Necessary tools

  • 9-inch springform pan
  • Large pot
  • Saucepan
  • Mixing bowls
  • Piping bag or small spoon
  • Foil

Allergy details

Review each component for potential allergens and consult with healthcare professionals if you're uncertain about ingredients.
  • Contains wheat (gluten), milk, and egg.

Nutrient content (per portion)

These values are approximate guidelines only and shouldn't replace professional nutritional advice.
  • Energy: 535
  • Fats: 22 g
  • Carbohydrates: 58 g
  • Proteins: 26 g