# What You Need:
→ 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 - Extra grated Parmesan cheese, for garnish
# Directions:
01 - Preheat oven to 375°F. 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 package recommendations. Drain and toss noodles with 1 tablespoon olive oil.
03 - Heat olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook an additional minute. Stir in crushed tomatoes, tomato paste, dried oregano, basil, sugar, salt, and black pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning if needed.
04 - Combine ricotta, 1 cup shredded mozzarella, Parmesan, egg, parsley, salt, and black pepper in a bowl. Mix until smooth and integrated.
05 - Stand cooked rigatoni noodles upright, snugly packed, in the prepared springform pan. Use a piping bag or small spoon to fill each tube with the cheese mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep among the noodles. Sprinkle the remaining 1 cup shredded mozzarella over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the cheese is golden and bubbling.
08 - Let pasta rest for 10 minutes before releasing the springform pan. Garnish with extra chopped parsley and grated Parmesan. Slice and serve.
