Pin A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese. This crowd-pleasing pasta cake is perfect for impressing guests and feeding a crowd with a comforting Italian-American twist.
I first tried this pasta cake at a friend's dinner party and was amazed at how simple ingredients turned into a beautiful centerpiece. It was a hit among both adults and kids, and I've loved recreating it ever since.
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
- 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 the 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 cook 3–4 minutes until translucent. 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 the Cheese Filling:
- In a bowl, mix ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
- Fill the Rigatoni:
- Stand the rigatoni noodles upright, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each tube with the ricotta mixture.
- Assemble and Bake:
- Pour tomato sauce evenly over filled pasta, letting it seep between noodles. Sprinkle remaining mozzarella on top. 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 springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
Pin This recipe is always requested at our family gatherings. Cutting into the cake and seeing everyone's delight makes it a memory worth reliving again and again.
Required Tools
Springform pan, large pot, saucepan, mixing bowls, piping bag or small spoon, and foil are essential for easy assembly and baking.
Allergen Information
Contains wheat (gluten), milk, and egg. Check cheese and pasta packaging for additional allergens to suit dietary needs.
Nutritional Information
Each serving contains approximately 535 calories, 22 g total fat, 58 g carbohydrates, and 26 g protein.
Pin This pasta cake is even tastier the next day. Enjoy the leftovers or serve as an impressive party centerpiece!
Recipe FAQ
- → How do I keep the rigatoni upright while assembling?
Packing the rigatoni tightly in a greased springform pan keeps them standing tall. Filling each tube helps them stay in place.
- → Can I use other types of pasta?
Rigatoni works best for this dish due to its shape and size. Penne or ziti may not produce the same visual effect.
- → Is it possible to add meat to the dish?
Yes, add cooked ground beef or Italian sausage to the tomato sauce for a more hearty, meaty version.
- → What cheese alternatives can be used?
Substitute cottage cheese for ricotta, or use a blend of mozzarella and provolone for a different flavor profile.
- → How do I achieve a golden, bubbling top?
Remove the foil in the last 15 minutes of baking and sprinkle extra mozzarella for a deep golden, bubbling finish.
- → Can this dish be made ahead?
Yes, assemble the pasta in advance and bake when ready to serve. It reheats well for leftovers too.