# 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 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 pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra parsley, for garnish
20 - Extra Parmesan cheese, for garnish
# Method:
01 - Preheat oven to 375°F. Brush 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 less than package time. 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 soft, 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 15–20 minutes, stirring occasionally. Adjust seasoning if needed.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth and homogeneous.
05 - Stand cooked rigatoni upright in the prepared pan, keeping noodles closely packed. Using a piping bag or small spoon, fill each pasta tube generously with the ricotta mixture.
06 - Evenly pour tomato sauce over the filled rigatoni, ensuring sauce trickles between tubes. Sprinkle remaining 1 cup mozzarella over the top.
07 - Cover pan loosely with foil. Bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the cheese is golden and bubbling.
08 - Allow dish to rest in the pan for 10 minutes. Release springform, garnish with extra parsley and Parmesan, slice and serve.
