Cheesy Rigatoni Cake
This cheesy rigatoni cake does not disappoint and is so much fun to make with the kids! You can chop the cheese and let the kids stuff them into each noodle. A fun activity to complete together and a delicious lunch or dinner to eat together. You can also play around with this recipe and and sausage or meat sauce. Feel free to use fresh mozzarella on top, too. Some mini meatballs stuffed inside would be great too! My latest thought is to brush some melted butter on the noodles and salt before standing them up and adding the sauce! Mmmmmmm! I think I will try that next time! (p.s. I tried it and fabulous!!)
For this version, I added sliced meatballs, more sauce and lightly buttered/salted the noodles. It didn’t hold its shape as well once unmolded but tasted fabulous!
You may need:
8 inch springform pan
- 1 box rigatoni, cooked al dente, tossed with a few Tablespoons butter and salt
- 3 cups Rao's sauce
- 1 package of string cheese, cut into pieces that fit into each noodles (cut each stick in quarters and then each piece in halves or thirds)
- olive oil
- 1 cup shredded mozzarella (or fontina) for the top
- ½c. Parmesan cheese
- Preheat oven 400.
- Grease an 8 inch springform pan generously with Pam.
- Stand up the rigatoni around and around in the pan until they fit comfy. (i used probably half the box)
- Place a piece of cheese inside each noodle.
- Pour on the 3 cups sauce.
- Top with shredded mozzarella and some parmesan.
- Bake covered for 15 mins on a foil lined cookie sheet.
- Remove foil and bake an additional 15 mins or until browned on top.
- Top with parsley, use a thin knife around the edge to help loosen the pasta.
- Let cool a bit before removing sides.
Adapted from Hello Yummy
originally published June 13 2021, republished July 12, 2022
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