# 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 parsley and Parmesan cheese for garnish
# Directions:
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 - Boil rigatoni in a large pot of salted water until very al dente, approximately 2 minutes less than the package instructions. Drain and toss with 1 tablespoon olive oil. Allow to cool slightly.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer on low heat for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - Combine ricotta, 1 cup mozzarella cheese, Parmesan, egg, parsley, salt, and pepper in a mixing bowl. Blend thoroughly until smooth.
05 - Stand cooled rigatoni noodles upright in the pan, packed tightly. Using a piping bag or small spoon, fill each pasta tube with the ricotta mixture.
06 - Pour tomato sauce evenly over filled pasta, allowing it to penetrate between noodles. Sprinkle remaining 1 cup mozzarella cheese over the top.
07 - Cover pan loosely with foil. Bake for 30 minutes, then remove foil and bake another 15 minutes until cheese is golden and bubbling.
08 - Let cool for 10 minutes before releasing springform pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
