# Components:
→ Pasta
01 - 1 lb rigatoni pasta
→ 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
→ Tomato 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 - 1/2 teaspoon dried basil
16 - 1/2 teaspoon sugar
17 - salt, to taste
18 - black pepper, to taste
→ Assembly and Garnish
19 - 2 tablespoons olive oil, for greasing and brushing
20 - extra chopped parsley, for garnish
21 - extra grated Parmesan cheese, for garnish
# Method steps:
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, approximately 2 minutes less than the package recommends. Drain and toss with 1 tablespoon olive oil.
03 - In a saucepan, heat 2 tablespoons olive oil over medium. Sauté onion until translucent, about 3–4 minutes. Add garlic; cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally. Adjust seasoning as desired.
04 - In a bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth.
05 - Arrange cooked rigatoni upright, packed tightly, in the prepared pan. Use a piping bag or spoon to fill each tube with the ricotta mixture.
06 - Pour sauce evenly over the filled pasta, letting it seep between noodles. Sprinkle remaining 1 cup mozzarella over the top.
07 - Cover loosely with foil. Bake 30 minutes, then remove foil and bake an additional 15 minutes until cheese is golden and bubbling.
08 - Let stand for 10 minutes before releasing springform pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
