# 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 ounces canned crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 teaspoon dried oregano
15 - ½ teaspoon dried basil
16 - ½ teaspoon sugar
17 - Salt, to taste
18 - Ground black pepper, to taste
→ To Assemble
19 - 2 tablespoons olive oil, for greasing and brushing
20 - Extra chopped parsley, for garnish
21 - Extra grated 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 - Cook rigatoni in a large pot of salted boiling water until very al dente, about 2 minutes less than package directions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add onion and sauté until translucent, 3–4 minutes. Stir in garlic and cook for 1 minute. Add canned crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and black pepper. Simmer, stirring occasionally, for 15–20 minutes. Adjust seasoning as desired.
04 - In a mixing bowl, blend ricotta, 1 cup shredded mozzarella, Parmesan, egg, parsley, salt, and pepper until thoroughly combined.
05 - Stand rigatoni upright in the prepared pan, packing tightly. Using a piping bag or small spoon, fill each noodle with the cheese mixture.
06 - Pour the tomato sauce evenly over the filled pasta, allowing it to flow between the noodles. Sprinkle the remaining 1 cup mozzarella cheese over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove the foil and continue baking for 15 minutes or until the cheese is golden and bubbling.
08 - Let the dish rest for 10 minutes before releasing from the springform pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
