# 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
→ Assembly
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra parsley for garnish
20 - Additional grated Parmesan cheese for garnish
# How to make it:
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. Cook rigatoni 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. Sauté chopped onion until translucent, about 3 to 4 minutes. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - Combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper in a mixing bowl. Stir until smooth and uniformly blended.
05 - Arrange rigatoni upright, tightly packed, in the prepared pan. With a piping bag or small spoon, fill each pasta tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta, letting it seep between the noodles. Sprinkle remaining 1 cup mozzarella over the top.
07 - Cover the pan loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the cheese is golden and bubbling.
08 - Allow to rest 10 minutes before releasing the springform pan. Garnish with extra parsley and grated Parmesan. Slice and serve warm.
