# Ingredients:
→ 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 fresh parsley, chopped
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 black 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
# 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 the rigatoni in a large pot of salted water until very al dente, about 2 minutes less than package instructions. Drain and toss with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add chopped onion and sauté until translucent, 3–4 minutes. Add minced garlic, cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, and season with salt and black pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, chopped parsley, salt, and black pepper. Mix until thoroughly combined and creamy.
05 - Arrange the rigatoni upright in the prepared pan, packed tightly. Using a piping bag or small spoon, fill each pasta tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta so it seeps between the noodles. Top with the remaining 1 cup mozzarella cheese.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, until cheese is golden and bubbling.
08 - Let rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
