Honeycomb Pasta Cake Baked (Print Version)
Upright rigatoni is filled with ricotta and topped with tomato sauce and melted cheese for a show-stopping entrée.
# Components:
→ Pasta
01 - 1 lb rigatoni pasta
→ Cheese Filling
02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - ½ teaspoon salt
08 - ¼ 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 - ½ teaspoon dried basil
16 - ½ teaspoon sugar
17 - Salt and black pepper, to taste
→ Assembly and Garnish
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Fresh parsley, chopped, for garnish
20 - Grated Parmesan cheese, for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
02 - Boil rigatoni in a large pot of salted water until very al dente, approximately 2 minutes less than package directions. Drain and toss with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and sauté until translucent, 3 to 4 minutes. Add garlic, cook 1 minute longer. Stir in 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, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until creamy and evenly blended.
05 - Arrange the rigatoni vertically, tightly packed, in the prepared pan. Using a piping bag or spoon, fill each pasta tube with the cheese mixture.
06 - Evenly pour tomato sauce over the filled pasta, allowing it to seep between noodles. Sprinkle the remaining 1 cup mozzarella over the top.
07 - Cover pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes, until cheese is golden and bubbling.
08 - Let dish rest for 10 minutes. Release the springform pan. Garnish with chopped parsley and additional grated Parmesan. Slice and serve warm.
# Expert Advice:
01 -
- Impressive presentation for gatherings
- Delicious layers of pasta, cheese, and flavorful sauce
02 -
- Contains wheat (gluten), milk, and egg.
- Check cheese and pasta labels for additional allergens if unsure.
03 -
- Let the pasta cake rest before slicing for clean pieces.
- Fill tubes with a piping bag for easiest assembly.