# What You'll Need:
→ 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 parsley and grated Parmesan for garnish
# Step-by-Step:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil and cook rigatoni until just al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally. Adjust seasoning as desired.
04 - In a mixing bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, chopped parsley, salt, and pepper until smooth and combined.
05 - Stand rigatoni upright in the prepared pan, packing tightly. Fill each pasta tube using a piping bag or small spoon with the cheese mixture.
06 - Spread tomato sauce evenly over filled pasta, allowing it to flow between noodles. Top with remaining mozzarella.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until cheese is golden and bubbling.
08 - Let stand for 10 minutes before releasing pan. Garnish with extra parsley and grated Parmesan. Slice to serve.
