Save A stunning baked rigatoni dish where pasta stands upright, filled with rich tomato sauce, creamy ricotta, and gooey melted cheese, perfect for impressing guests and feeding a crowd.
This pasta cake has become my go-to recipe for celebrations. The first time I baked it, the dramatic honeycomb look wowed my family, and the cheesy layers disappeared in minutes!
Ingredients
- Pasta: 500 g (1 lb) rigatoni
- Ricotta cheese: 350 g (1 ½ cups)
- Mozzarella cheese: 200 g (2 cups) shredded, divided
- Parmesan cheese: 50 g (½ cup) grated
- Egg: 1 large
- Parsley: 2 tbsp chopped fresh
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Olive oil: 2 tbsp for sauce, 2 tbsp for greasing and brushing
- Onion: 1 small, finely chopped
- Garlic: 3 cloves, minced
- Crushed tomatoes: 800 g (28 oz) canned
- Tomato paste: 2 tbsp
- Dried oregano: 1 tsp
- Dried basil: ½ tsp
- Sugar: ½ tsp
- Salt and pepper: to taste
- Extra parsley and Parmesan: for garnish
Instructions
- Prepare oven and 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:
- Boil rigatoni in salted water until very al dente (2 minutes less than package instructions). Drain and toss with 1 tbsp olive oil.
- Make sauce:
- Sauté onion in 2 tbsp olive oil over medium heat until translucent (3 to 4 minutes). Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt and pepper. Simmer 15 to 20 minutes, stirring occasionally. Season to taste.
- Mix cheese filling:
- Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt and pepper. Mix until smooth.
- Assemble pasta cake:
- Pack rigatoni upright in pan. Pipe or spoon ricotta mixture into each tube.
- Add sauce and cheese:
- Pour tomato sauce evenly over filled pasta. Sprinkle remaining mozzarella cheese on top.
- Bake:
- Cover loosely with foil and bake 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
- Rest and serve:
- Let rest 10 minutes. Release springform pan, garnish with parsley and Parmesan. Slice and serve.
Save I love sitting down with my family as we slice into the pasta cake and watch the cheese stretch. There are always eager hands ready for seconds!
Required Tools
To make this recipe, you need a 23 cm (9 inch) springform pan, large pot for boiling pasta, saucepan, mixing bowls, piping bag or small spoon, and foil for baking.
Allergen Information
Contains wheat (gluten), milk, and egg. Always check cheese and pasta ingredients for allergy info if needed.
Nutritional Information
Per serving: Calories 535, Total Fat 22 g, Carbohydrates 58 g, Protein 26 g.
Save Serve with a crisp green salad and a glass of Chianti to complete the experience. Every bite is a delicious celebration!