Baked Rigatoni Cake
Turn pasta night into a show-stopping occasion with this Baked Rigatoni Cake, a visually stunning twist on classic baked rigatoni. This hearty dish features hollow rigatoni pasta arranged upright in a springform pan, packed tightly and smothered in a rich, savory meat sauce made from ground beef, Italian sausage, and aromatic spices. Topped with a generous layer of gooey mozzarella and nutty parmesan cheese, this golden-baked creation is as beautiful as it is delicious. Perfect for entertaining or a special family dinner, this recipe is easy to prepare yet impressively elegant. Garnish with fresh parsley for a vibrant finish, slice into wedges, and watch your guests marvel as pasta becomes the centerpiece. Keywords: Baked Rigatoni Cake recipe, pasta cake, rigatoni bake, cheesy pasta dish, showstopper pasta recipe.
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Recipe Information
Ingredients
- 1 pound Rigatoni pasta
- 1 pound Ground beef
- 0.5 pound Ground Italian sausage
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 3 Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes (optional)
- 2 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 can Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the rigatoni pasta until just shy of al dente, about 2 minutes less than the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 7–8 minutes. Drain any excess fat.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, black pepper, and optional red pepper flakes. Reduce the heat to low and simmer the sauce for 10–15 minutes, stirring occasionally.
Spray a 9-inch springform pan generously with non-stick cooking spray. Stand the cooked rigatoni upright in the pan, packing them tightly together.
Pour the meat sauce over the rigatoni, using a spoon to help the sauce fill the hollow centers of the pasta.
Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of the pasta and sauce.
Cover the pan tightly with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the rigatoni cake cool in the pan for 10 minutes. Run a knife along the edge to loosen, then carefully remove the springform ring.
Garnish with freshly chopped parsley if desired, slice, and serve. Enjoy!
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.0 g | 83% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1159 mg | 50% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 472 mg | 36% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
