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A unique and delicious pasta dish where rigatoni pasta is arranged upright in a springform pan with layers of rich meat sauce and melted cheeses, baked into a cake-like form.
Total Time
55 mins
Servings
8
Calories
505
Difficulty
medium
cooked al dente
approx. 1 kg, with ground beef and tomato base
divided
or similar creamy cheese
Pour approximately 1 cup of meat sauce into the bottom of a 9-inch springform pan, spreading it evenly.
Arrange the cooked rigatoni pasta upright in the springform pan, filling the entire pan in a honeycomb-like pattern.
Sprinkle approximately 1 cup of shredded mozzarella cheese evenly over the top of the arranged pasta.
Spoon small dollops of ricotta cheese into the center of each rigatoni pasta tube, using all of the 250 grams of ricotta.
Pour the remaining 3 cups of meat sauce over the pasta and cheese, ensuring it fills the gaps and covers the top.
Top with the remaining 1 cup of shredded mozzarella cheese, spreading it to cover the entire surface.
Bake in a preheated oven at 375°F (190°C) for 25-35 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the springform pan ring. Slice the honeycomb pasta cake and serve hot.
Per serving (8 servings)
Calories
505
Daily Value
25%
Dietary Information
Per serving • Based on 8 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.
cooked al dente
approx. 1 kg, with ground beef and tomato base
divided
or similar creamy cheese
Pour approximately 1 cup of meat sauce into the bottom of a 9-inch springform pan, spreading it evenly.
Arrange the cooked rigatoni pasta upright in the springform pan, filling the entire pan in a honeycomb-like pattern.
Sprinkle approximately 1 cup of shredded mozzarella cheese evenly over the top of the arranged pasta.
Spoon small dollops of ricotta cheese into the center of each rigatoni pasta tube, using all of the 250 grams of ricotta.
Pour the remaining 3 cups of meat sauce over the pasta and cheese, ensuring it fills the gaps and covers the top.
Top with the remaining 1 cup of shredded mozzarella cheese, spreading it to cover the entire surface.
Bake in a preheated oven at 375°F (190°C) for 25-35 minutes, or until the cheese is melted, bubbly, and golden brown.
Carefully remove the springform pan ring. Slice the honeycomb pasta cake and serve hot.
Per serving (8 servings)
Calories
505
Daily Value
25%
Dietary Information
Per serving • Based on 8 servings
* Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
💡 Want personalized DV% based on your health profile? Download the CalorieGram app for customized nutrition tracking tailored to your goals.