Prep (why): Assemble and measure ingredients so the cook can move quickly during the sauce and finishing steps. Chop the onion and tomatoes, mince garlic, shred cheeses, and rinse the rice briefly until the water runs clear (this removes excess surface starch so rice cooks into distinct grains for the rice cakes rather than gluey mash).

Make the tomato-garlic sauce (part 1 - sweat aromatics): Heat 1 tbsp olive oil in a 3–4 quart saucepan over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and sweet (6–8 minutes). Add the minced garlic and cook 30–45 seconds until fragrant. Sweating the onion first builds sweetness and a deeper flavor base; cooking garlic only briefly prevents it from burning and turning bitter.

Add tomatoes and build flavor (why): Add the chopped fresh tomatoes and 1 tbsp butter to the pan and cook 4–5 minutes to start breaking them down and concentrating sugars; this quick caramelization brightens the sauce. Add the canned crushed tomatoes, sugar, dried oregano, and dried basil. The sugar balances tomato acidity while herbs strengthen the classic Italian flavor profile.

Simmer to concentrate (why): Bring the sauce to a gentle simmer, then lower the heat and simmer uncovered for 20–25 minutes, stirring occasionally until the sauce thickens and the flavors concentrate. Taste and season with salt, black pepper, and a pinch of red pepper flakes if using. A longer gentle simmer melds and sharpens tomato flavor — don't rush this stage.

Cook the rice for the cakes (why): While the sauce simmers, bring 420 ml of stock or water to a boil in a medium saucepan. Add the rinsed rice and a pinch of salt, reduce to a low simmer, cover, and cook until the rice is tender and liquid is absorbed (about 15–18 minutes). Fluff with a fork and spread on a rimmed tray to cool quickly; cooling firms the grains so they bind better when forming cakes.

Start the pasta (why): When the sauce is about 10 minutes from done, bring a large pot of well-salted water to a boil and cook the penne 1–2 minutes less than package instructions (aim for al dente). Undercooking slightly is crucial because the pasta will finish cooking in the oven and should retain bite rather than go mushy.

Finish the sauce and combine (why): Stir half of the grated Parmesan into the tomato sauce and add 1/3 cup reserved pasta water if the sauce feels too tight. The cheese adds umami and richness; a splash of pasta water (starchy) helps the sauce cling to pasta.

Assemble the baked pasta (why): Drain the pasta and add it to the tomato sauce, tossing to coat thoroughly so every piece is flavored. Transfer the sauced pasta to a 9x13-inch (or comparable) baking dish, then top evenly with about 180 g of shredded mozzarella (reserve the remaining for the rice cakes). Spreading cheese before baking forms a golden, bubbly crust that looks and tastes restaurant-quality.

Bake the pasta (why): Place the baking dish in a preheated 200°C/400°F oven for 12–15 minutes, until the cheese is melted and the edges begin to brown. For an extra golden top, switch to broil for 1–2 minutes — watch closely to avoid burning. Baking melds flavors and gives you that irresistible gratin finish.

Make the cheesy rice cakes (why): While the pasta bakes, combine the cooled rice, the remaining 60 g Parmesan (if you used earlier half/half split) or remaining portion of your grated Parmesan shorthand, the egg, a pinch of salt, pepper, and 1 tbsp of the remaining olive oil in a bowl. Mix to combine; the egg and cheese bind the rice. Form into 8 equal patties (about 2.5–3 tablespoons of rice each) and lightly compress — not so tightly that they can't steam inside.

Pan-sear the rice cakes (why): Heat the remaining 2 tbsp olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the rice cakes carefully and pan-fry 3–4 minutes per side until a deep golden crust forms. The high heat creates Maillard reaction (browned crust) for texture and savory complexity; do not crowd the pan or you will steam instead of crisping.

Finish the rice cakes with cheese (why): Reduce heat to low, top each cake with the reserved shredded mozzarella (about 70 g total) and cover the pan with a lid for 1–2 minutes until the cheese melts. Covering traps heat and gently melts cheese without over-browning the rice cake exterior.

Plate and garnish (why): Divide the baked cheesy penne between four plates, place two rice cakes alongside each portion, and spoon a little extra sauce from the baking dish over the rice cakes. Finish with a sprinkle of fresh basil (if available) and a grind of black pepper. Contrast of textures — creamy, saucy pasta and crisp rice cakes — elevates the dish.

Storing and reheating (why): Leftovers keep 2–3 days refrigerated in separate containers (pasta and rice cakes). Reheat pasta covered in a 175°C/350°F oven for 10–12 minutes (to avoid drying) and re-crisp rice cakes in a skillet over medium heat for a couple minutes per side.