If you’re looking for a pasta dish that’s just as fun as it is flavorful, this Honeycomb Pasta Cake (Rigatoni Pie) is it. Packed with creamy, cheesy goodness and baked into a show-stopping shape, it’s guaranteed to impress at any dinner event!
Table of Contents
What is Honeycomb Pasta Cake?
Honeycomb pasta cake is a baked pasta dish made by arranging rigatoni noodles upright in a pan so they resemble a honeycomb pattern when sliced. The pasta is filled and coated with sauce, topped with cheese, and baked until everything melts together into a sliceable “cake.”
This playful presentation became popular through viral TikTok videos, but the idea is rooted in classic baked pasta traditions like rigatoni al forno. The result is rich, creamy, and satisfying with pockets of sauce tucked into every noodle, creating layers of flavor and texture throughout!
Ingredients You Need for a Baked Rigatoni Cake
- Butter – We melt down unsalted butter and use it to form a rich base for the sauce.
- Flour – All-purpose flour helps thicken the mixture for a smooth sauce that coats all the pasta.
- Milk – We recommend using whole milk to combine the ingredients for the bèchamel to create a velvety texture and a rich, sweet taste. However, any milk you have on hand can be used.
- Seasonings – Salt, cinnamon or nutmeg, garlic powder, and ground black pepper combine to create the unique sweet and savory flavor bèchamel is known for.
- Pasta – We have found that wide rigatoni pasta noodles work best. Not only do they hold the honeycomb shape well, but they also fill with sauce, so you get creamy flavor in each and every bite.
- Cheese – Sprinkle shredded mozzarella cheese on top for that cheese pull that everyone will love!.
How to Make the Viral Honeycomb Pasta Cake
- Prepare the Pasta. Cook the pasta to al dente according to the package instructions.
- Make the Bèchamel Sauce. Melt the butter in a medium-sized saucepan over medium heat. Then, whisk in the flour, and let the ingredients cook for a few minutes. Slowly whisk in the hot milk. Continue to cook, whisking constantly until the mixture is smooth and thick. Stir in the seasonings and set aside.
- Layer. Add about 2 cups of the prepared bèchamel sauce to the bottom of a buttered springform pan, spreading it out evenly. Line the noodles upright in the pan, making sure they’re tightly packed. The bèchamel will help them stay in place. Fit as many as you can without crushing them! Pour the remaining sauce on top (being mindful to spoon it into the holes in the pasta). Then, tap the pan on the counter to remove any air bubbles and sprinkle the mozzarella on top.
- Bake. Place the pan in the oven, and bake until the top cheese is golden brown and the edges are bubbly. Tip: if the top is browning too quickly, tent a piece of aluminum foil over the top.
- Cool. Remove the rigatoni pie from the oven, and let it cool before taking it out of the springform pan. This helps it keep its shape!
- Serve. Slice the honeycomb pasta cake and serve it on its own or with salad, garlic bread, roasted veggies, or a mezze platter.
Variations on Rigatoni Pie
- Meat – Add cooked ground beef, sausage, or turkey to the sauce for extra protein and savory flavor.
- Cheese – Mix ricotta (or cottage cheese), Parmesan, and mozzarella together for an ultra-creamy filling.
- Dairy-Free – Replace the milk with your favorite dairy-free alternative and use a plant-based cheese alternative.
- Sauces – For some bright flavor, fold marinara into the bèchamel or add richness with vodka sauce. Or, swirl pesto into the sauce before baking for a fresh, herby flavor.
- Spiciness – Stir red pepper flakes or spicy arrabbiata sauce into the mixture for heat.
- Veggies – Add sautéed mushrooms, spinach, or lentils for a boost of nutrients.
- Mini Pasta Cakes – Assemble the pasta in ramekins instead of a large pan for individual servings.
- Gluten-Free – Use gluten-free rigatoni and a gluten-free flour blend.
Can I Store Leftovers?
This dish stores surprisingly well, although the texture becomes slightly softer as it sits because the sauce continues to absorb into the noodles.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat them in the oven or in short bursts in the microwave.
Freeze individual slices tightly wrapped for up to 2 months. Allow it to thaw overnight in the fridge before reheating.
For a make-ahead version, you can also assemble the dish ahead of time and refrigerate it before baking.
Common Questions about Honeycomb Pasta Cake
Large rigatoni works best because the tubes are wide and sturdy enough to stand upright and hold sauce inside.
Packing the noodles tightly together and using sauce on the bottom helps keep everything stable during baking.
A springform pan makes removal easier, but you can also use a deep baking dish if that’s what you have.
Letting it rest after baking helps the sauce set, which makes slicing much easier.
More Pasta Recipes
If pasta night is your favorite night, these recipes deserve a spot on your table. They’re comforting, satisfying, and perfect for sharing!
Baked Spicy Rigatoni
One Pot Lasagna
Koshary-Inspired Egyptian Pasta
Slow Cooker Tomato and Feta Pasta
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Honeycomb Pasta Cake (Rigatoni Pie)
Ingredients
- 2 pounds wide rigatoni pasta cooked to al dente
- 8 tablespoons unsalted butter
- 5 cups whole milk scalding
- 1/2 cup all-purpose flour
- 3 teaspoons kosher salt + more or less to taste
- 1/2 teaspoon cinnamon OR nutmeg
- Optional: 1 teaspoon garlic powder
- 1 1/2 teaspoons ground black pepper + more or less to taste
- 2 cups mozzarella cheese shredded
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch springform pan and set it aside.
- Cook the pasta to al dente according to the package instructions. *Be sure to salt the water!2 pounds wide rigatoni pasta
- In a saucepan over medium heat, melt the butter. Add the flour, and whisk to combine. Cook the mixture 2-3 minutes.8 tablespoons unsalted butter, 1/2 cup all-purpose flour
- Gradually add the hot milk, whisking continuously until the sauce is smooth and thick. Add the remaining seasonings, stirring to combine.5 cups whole milk, 3 teaspoons kosher salt + more or less to taste, 1/2 teaspoon cinnamon OR nutmeg, Optional: 1 teaspoon garlic powder, 1 1/2 teaspoons ground black pepper + more or less to taste
- Remove the saucepan from the heat, and set it aside.
- In the prepared springform pan, add 2 cups of the prepared sauce, spreading it out evenly.
- Arrange the pasta right side up in the pan, packing it tightly.
- Pour the remaining sauce evenly on top, and add the mozzarella cheese.2 cups mozzarella cheese
- Bake 30 minutes or until the top is golden brown.
- Cool for 20 minutes before removing the rigatoni pie from the pan.
- Slice, and enjoy!
- Store covered in the refrigerator for up to 2 days.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You are adorable and you have some wonderful recipes!