What is honeycomb pasta cake made of?

Honeycomb pasta cake is made with rigatoni pasta arranged upright in a springform pan, then filled with a cheesy ricotta mixture, topped with marinara sauce, and baked with mozzarella and parmesan until golden and bubbly.

How do you keep honeycomb pasta cake from falling apart?

Make sure the rigatoni is cooked al dente so it holds its shape. Pack the tubes tightly in the pan and let the cake rest after baking for 10–15 minutes before slicing. This allows everything to firm up and hold together.

Can I make honeycomb pasta cake ahead of time?

Yes! You can fully assemble the honeycomb pasta cake and refrigerate it (covered) for up to 24 hours before baking. Just bring it to room temperature for 15–20 minutes before placing it in the oven.

What’s the best cheese for honeycomb pasta cake?

A blend of ricotta, mozzarella, and parmesan offers the best flavor and texture. Ricotta adds creaminess, mozzarella provides the perfect melt, and parmesan delivers bold, salty flavor on top.

Honeycomb Pasta Cake: 9 Essential Steps to Cheesy Perfection

Name: Honeycomb Pasta Cake: The Ultimate Cheesy Baked Rigatoni Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 1 pound rigatoni pasta (uncooked); 1 ½ cups ricotta cheese; 2 cups shredded mozzarella; ½ cup grated Parmesan cheese; 1 large egg; 2 cups marinara sauce; Olive oil (for greasing pan); Salt and pepper to taste; 1 springform pan (9-inch)

Honeycomb Pasta Cake: The Ultimate Cheesy Baked Rigatoni Recipe

Print Recipe

Honeycomb pasta cake is a stunning baked rigatoni dish where pasta is stacked vertically, filled with creamy ricotta, and topped with marinara and melted cheese. This impressive recipe is perfect for dinner parties, holidays, or any time you want to wow your guests with minimal effort.

Author: Casey Morgan
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 6–8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

1 pound rigatoni pasta (uncooked)

1 ½ cups ricotta cheese

2 cups shredded mozzarella

½ cup grated Parmesan cheese

1 large egg

2 cups marinara sauce

Olive oil (for greasing pan)

Salt and pepper to taste

1 springform pan (9-inch)

Instructions

1. Boil rigatoni in salted water until al dente. Drain and rinse with cold water.

2. In a bowl, mix ricotta, egg, half the mozzarella, parmesan, salt, and pepper.

3. Grease the springform pan with olive oil.

4. Stand each piece of rigatoni upright in the pan, tightly packed together.

5. Fill each pasta tube with the cheese mixture using a piping bag or spoon.

6. Pour marinara sauce evenly over the top of the pasta.

7. Sprinkle remaining mozzarella on top.

8. Gently press down with a spatula to settle the sauce and cheese.

9. Bake at 375°F for 30–40 minutes until golden and bubbling. Let rest before slicing.

Notes

For extra flavor, add cooked ground meat or sautéed vegetables to the filling.

You can assemble this dish ahead of time and refrigerate it for up to 24 hours before baking.

Add chili flakes or fresh herbs for a bolder twist.

Nutrition

Serving Size: 1 slice
Calories: 470
Sugar: 4g
Sodium: 620mg
Fat: 23g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 21g
Cholesterol: 65mg

Keywords: honeycomb pasta cake, rigatoni bake, pasta cake

Find it online: https://dailycake.net/honeycomb-pasta-cake/