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.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Spray a 9-inch springform pan generously with non-stick cooking spray. Stand the cooked rigatoni upright in the pan, packing them tightly together.

Step 7

Pour the meat sauce over the rigatoni, using a spoon to help the sauce fill the hollow centers of the pasta.

Step 8

Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top of the pasta and sauce.

Step 9

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.

Step 10

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.

Step 11

Garnish with freshly chopped parsley if desired, slice, and serve. Enjoy!

Nutrition Facts

Serving size	2445.7 grams (2445.7g)

Amount per serving	% Daily Value*
Calories	4842

Total Fat 356.30g	457%
Saturated Fat 74.10g	370%
Polyunsaturated Fat 2.70g
Cholesterol 542mg	181%
Sodium 5835mg	254%
Total Carbohydrate 207.00g	75%
Dietary Fiber 24.20g	86%
Total Sugars 38.60g
Protein 180.10g	360%

Vitamin D 0IU	0%
Calcium 1292mg	99%
Iron 25mg	141%
Potassium 4272mg	91%

*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.

Source of Calories

Fat: 67.4%

Protein: 15.2%

Carbs: 17.4%