# What you'll need:
→ 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 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 ground black pepper, to taste
→ Assembly & Garnish
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Chopped fresh parsley, for garnish
20 - Grated Parmesan cheese, for garnish
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 9-inch springform pan with 1 tablespoon 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 instructions. Drain and toss with 1 tablespoon olive oil. Let cool slightly.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta cheese, 1 cup shredded mozzarella, Parmesan, egg, chopped parsley, salt, and ground black pepper. Mix until smooth.
05 - Stand drained rigatoni upright, tightly packed, in the prepared pan. Pipe or spoon cheese filling into each tube.
06 - Pour prepared tomato sauce slowly over filled pasta, allowing sauce to seep between noodles. Top evenly with remaining 1 cup mozzarella.
07 - Cover pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes, until cheese is golden and bubbling.
08 - Rest for 10 minutes. Release springform pan and garnish with extra parsley and Parmesan. Slice and serve warm.
