Honeycomb Pasta Pie (Rigatoni Cake)
A visually stunning, sliceable pasta dish.
70 min · 8 servings
Ingredients
- 500g Rigatoni pasta (cooked al dente and drained)
- 2 cups Marinara or Meat sauce
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- ½ cup Parmesan cheese
- Olive oil
Method
- Preheat oven to 400°F (200°C). Grease a 9-inch springform pan.
- Toss cooked rigatoni in olive oil and parmesan so they don't stick.
- Stand each rigatoni tube upright in the springform pan until tightly packed (it will look like a honeycomb).
- Pipe a little ricotta into the center of each pasta tube.
- Pour marinara sauce over the top. Push sauce down into the tubes.
- Top with a thick layer of mozzarella cheese.
- Bake 25–30 minutes until cheese is bubbling and golden. Rest 15 minutes before slicing.
Chef's tip: Rest for 15 minutes before unbuckling the pan — it holds its shape much better
From The Edible Codex · 261 recipes
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