# What You'll Need:
→ Pasta
01 - 1 pound 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 ounces canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - ½ teaspoon granulated sugar
17 - Salt and black pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Additional grated Parmesan cheese, for garnish
# Method:
01 - Preheat oven to 375°F. 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. Add rigatoni and cook until very al dente—about 2 minutes less than package directions. Drain well and toss with 1 tablespoon olive oil to prevent sticking.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic and cook 1 minute more. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Taste and adjust seasoning if needed.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix until smooth and creamy.
05 - Stand cooked rigatoni upright, tightly packed, in the prepared pan. Use a piping bag or spoon to fill each tube with the cheese mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep between the noodles. Sprinkle remaining 1 cup mozzarella evenly over the top.
07 - Cover pan loosely with foil and bake 30 minutes. Remove foil and continue baking 15 minutes longer, until cheese is bubbling and golden.
08 - Let the assembled dish rest in the pan for 10 minutes. Release the sides of the springform pan, garnish with parsley and Parmesan, and cut into portions to serve.
