Baked pasta cake is a unique and delightful twist on traditional pasta dishes – the comfort of pasta with the presentation of a cake. This savoury creation layers rigatoni with a rich tomato sauce, sweet and sour onions, and a blend of cheeses, all baked to golden perfection.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 6–8
By Matt Tebbutt
From Saturday Kitchen
This baked pasta cake is moderately healthy, balancing carbohydrates from pasta with proteins from cheese. The tomato sauce provides vitamins, while onions and herbs add beneficial compounds. However, the cheese and breadcrumbs contribute to its calorie content.
Equipment
Ingredients
For the sweet and sour onions:
- Raisins: 60g/2¼oz
- Olive oil: 2 tbsp
- Onions: 3, sliced
- Garlic cloves: 3, finely sliced
- Caster sugar: 25g/1oz
- Moscatel vinegar: 2 tbsp
- Pine nuts: 50g/3½oz, toasted
For the tomato sauce:
- Olive oil: 2 tbsp
- Garlic cloves: 4, crushed
- Shallots: 2, peeled and finely chopped
- Balsamic vinegar: 2 tbsp
- Red wine vinegar: 2 tbsp
- Chopped tomatoes: 2 x 400g tins
- Dried red chilli flakes: large pinch
- Fresh basil stalks: 2 tbsp, roughly chopped
- Salt and freshly ground black pepper: to taste
For the pasta cake:
- Rigatoni: 250g/9oz
- Fontina cheese: 125g/4½oz, grated
- Parmesan: 165g/6oz, grated
- Fresh mint leaves: 1 tbsp, chopped or whole
- Fresh basil leaves: 1 tbsp, chopped or whole
- Fresh flatleaf parsley leaves: 1 tbsp, chopped or whole
- Unsalted butter: 50g/1¾oz, softened, for greasing
- Fresh breadcrumbs: 200g/7oz, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish
Method
Prepare the sweet and sour onions
- Soak raisins in boiling water.
- Fry onions and garlic in olive oil over low heat for 30 minutes.
- Drain raisins and add to the pan with sugar, vinegar, and pine nuts.
- Cook for 5 more minutes and set aside.
Make the tomato sauce
- Fry garlic and shallots in olive oil for 5-8 minutes.
- Add vinegars, tomatoes, chilli, and basil stalks.
- Simmer until thickened and season.
Assemble and bake the pasta cake
- Preheat oven to 200C/180C Fan/Gas 6.
- Cook rigatoni until al dente and drain.
- Mix pasta, tomato sauce, half the fontina, 45g Parmesan, and half the herbs.
- Grease and line a 20cm springform tin with breadcrumbs.
- Layer half the onions, then pasta mixture, remaining fontina, 45g Parmesan, and onions.
- Bake for 30 minutes.
- Cool slightly before turning out.
- Garnish with herbs, toasted breadcrumbs, and remaining Parmesan.
Suggested Wine Pairing
Majestic: Villa Antinori Rosso Toscana IGT
This medium-bodied Italian red blend complements the rich flavours of the baked pasta cake. Its balanced acidity cuts through the cheese, while its fruity notes enhance the tomato sauce and sweet onions.
Tesco: Tesco Finest Barbera d’Asti
A vibrant Italian red with bright acidity that pairs well with tomato-based dishes. Its cherry and plum flavours harmonize with the sweet and sour elements of the pasta cake, while its moderate tannins balance the cheese.
Sainsbury’s: Taste the Difference Gavi di Gavi
For those preferring white wine, this crisp Italian white offers a refreshing contrast to the rich pasta cake. Its citrus notes and mineral undertones cleanse the palate between bites, enhancing the overall dining experience.
What can you serve with this
- Mixed green salad: A light, crisp salad with a simple vinaigrette balances the richness of the pasta cake.
- Grilled vegetables: Zucchini, eggplant, or bell peppers add a smoky flavour and extra nutrition to the meal.
- Garlic bread: Perfect for soaking up any extra sauce and adding a crunchy texture to complement the soft pasta.
- Roasted cherry tomatoes: These add a burst of fresh flavour that enhances the tomato sauce in the pasta cake.
- Italian sausages: For meat lovers, grilled Italian sausages provide a hearty accompaniment to the vegetarian pasta cake.
Nutri-score Health Check
This baked pasta cake recipe receives a Nutri-Score of C, indicating it is moderately healthy. The score is based on the following factors:
- Good source of complex carbohydrates from the pasta
- Protein content from cheese and pasta
- Presence of vegetables (tomatoes, onions, garlic) providing vitamins and minerals
- Healthy fats from olive oil and pine nuts
- Higher calorie content due to cheese and breadcrumbs
- Added sugars in the sweet and sour onions
The score has been automatically calculated from the ingredients in the recipe and is only a guide. While this dish contains nutritious elements, it’s relatively high in calories and should be enjoyed in moderation as part of a balanced diet.
Recipe FAQ
- Can I make this baked pasta cake ahead of time?
Yes, you can assemble the cake a day in advance and refrigerate. Bake just before serving, adding an extra 5-10 minutes to the cooking time. - What can I substitute for fontina cheese?
Gruyère or provolone are good alternatives that melt well and have a similar flavour profile. - Is it possible to make this recipe vegetarian?
This recipe is already vegetarian. Ensure the cheeses used are made with vegetarian rennet if strict vegetarian compliance is required. - Can I use a different type of pasta?
While rigatoni works best due to its shape and ability to hold sauce, you could use penne or ziti as alternatives. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. - Can this recipe be frozen?
Yes, you can freeze the baked pasta cake for up to 3 months. Thaw in the refrigerator overnight before reheating. - What if I don’t have a springform tin?
A regular cake tin or a deep pie dish can work, but it may be more challenging to remove the pasta cake intact. - Can I make this gluten-free?
Yes, use gluten-free pasta and breadcrumbs to make this recipe suitable for those with gluten sensitivities. - How can I make this recipe less rich?
You can reduce the amount of cheese or use part-skim mozzarella instead of fontina to lower the fat content. - What’s a good non-alcoholic pairing for this dish?
A sparkling water with a slice of lemon or a non-alcoholic red grape juice can complement the flavours of the pasta cake.
