# Components:
→ Pasta
01 - 1 lb rigatoni
→ 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
→ 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 and pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley and grated Parmesan, for garnish
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly 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 shy of package directions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Warm 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, 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 needed.
04 - Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt and pepper in a mixing bowl. Blend until smooth.
05 - Stand rigatoni upright, closely packed, in the prepared pan. Using a piping bag or small spoon, fill each tube with the ricotta mixture.
06 - Pour tomato sauce evenly over filled pasta, allowing it to flow between noodles. Sprinkle remaining mozzarella cheese over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese is golden and bubbling.
08 - Rest for 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
