# 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 and pepper, to taste
→ Assembly
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra parsley, for garnish
20 - Extra grated Parmesan cheese, for garnish
# Directions:
01 - Preheat oven to 375°F. 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, approximately 2 minutes less than package directions. Drain thoroughly and toss with 1 tablespoon olive oil.
03 - In a saucepan over medium heat, combine olive oil and onion; sauté until translucent, about 3–4 minutes. Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, and season to taste with salt and pepper. Simmer, stirring occasionally, 15–20 minutes; adjust seasoning as desired.
04 - In a mixing bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, chopped parsley, salt, and black pepper until evenly combined.
05 - Stand cooked rigatoni upright, packed closely together, in the prepared pan. Using a piping bag or spoon, fill each pasta tube with ricotta mixture.
06 - Pour sauce gently over filled pasta, ensuring it permeates between the noodles. Sprinkle with remaining mozzarella cheese.
07 - Cover pan loosely with foil; bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes, until cheese is golden and bubbling.
08 - Allow cake to rest for 10 minutes. Release springform pan, garnish with parsley and Parmesan. Slice and serve warm.
