# Components:
→ Pasta
01 - 1 pound rigatoni
→ Cheese Filling
02 - 1 1/2 cups ricotta cheese
03 - 2 cups shredded mozzarella cheese, divided
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1/2 teaspoon salt
08 - 1/4 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 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra parsley, for garnish
20 - Additional Parmesan cheese, for garnish
# Method:
01 - Preheat oven to 375°F. Generously grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Boil rigatoni in a large pot of salted water until very al dente, about 2 minutes less than the package directions. Drain thoroughly and toss with 1 tablespoon olive oil.
03 - In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté onion until translucent, 3–4 minutes. Stir in garlic and cook 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, and salt and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning if needed.
04 - In a mixing bowl, stir together ricotta, 1 cup shredded mozzarella, Parmesan cheese, egg, parsley, salt, and black pepper until smooth.
05 - Stand rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or small spoon, fill each tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing the sauce to seep between noodles. Sprinkle remaining 1 cup mozzarella cheese evenly on top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking 15 minutes until cheese is golden and bubbling.
08 - Allow to rest for 10 minutes before releasing the springform pan. Garnish with fresh parsley and additional Parmesan. Slice and serve warm.
