Honeycomb Pasta Cake Bake (Print)
Upright rigatoni filled with cheese and tomato sauce, finished golden and bubbling, ideal for gatherings.
# Components:
→ Pasta
01 - 1 lb rigatoni
→ Cheese Filling
02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon ground black pepper
→ Sauce
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil (for greasing and brushing)
19 - Extra chopped parsley for garnish
20 - Additional grated Parmesan cheese for garnish
# Method:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until very al dente, about 2 minutes less than package instructions. Drain, toss with 1 tablespoon olive oil, and set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté the onion until translucent, 3 to 4 minutes. Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
05 - Set rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or small spoon, fill each pasta tube with the ricotta mixture.
06 - Pour the tomato sauce evenly over the filled rigatoni, allowing it to seep between the noodles. Sprinkle the remaining mozzarella across the top. Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes, until the cheese is golden and bubbling.
07 - Let the cake rest for 10 minutes before releasing the pan. Garnish with extra parsley and grated Parmesan. Slice and serve warm.
# Expert Advice:
01 -
- Show-stopping presentation for special occasions
- Rich cheesy flavor with customizable fillings
02 -
- Pasta should be slightly undercooked before baking for best structure
- Use a springform pan for easy release and presentation
03 -
- Try adding cooked ground meat for a heartier version
- For extra flavor, sprinkle fresh basil and red pepper flakes on top before serving