# Components:
→ Pasta
01 - 1 lb rigatoni
→ Cheese Filling
02 - 1 ½ cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - ½ cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - ½ teaspoon salt
08 - ¼ teaspoon ground black pepper
→ Sauce
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - ½ teaspoon sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil (for greasing and brushing)
19 - Extra chopped parsley for garnish
20 - Additional grated Parmesan for garnish
# Method Steps:
01 - Preheat oven to 375°F (190°C). Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil and cook rigatoni until very al dente, approximately 2 minutes less than package directions. Drain and gently toss with 1 tablespoon olive oil. Set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Season to taste.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Mix until smooth and fully incorporated.
05 - Arrange rigatoni upright, packed tightly, in the prepared springform pan. Using a piping bag or small spoon, fill each tube with the cheese mixture.
06 - Pour the tomato sauce evenly across the filled pasta, allowing it to seep between the noodles. Sprinkle the remaining 1 cup mozzarella cheese over the top.
07 - Cover pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until the top is golden and cheese is bubbling.
08 - Allow the dish to rest for 10 minutes before releasing the springform pan. Garnish with additional parsley and grated Parmesan. Slice and serve.
