# 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
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped 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, 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, 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 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix until smooth.
05 - Stand rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or small spoon, fill each tube with the cheese mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep between the noodles. Sprinkle the remaining 1 cup mozzarella cheese over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for another 15 minutes, until cheese is golden and bubbling.
08 - Allow to rest 10 minutes before releasing the springform pan. Garnish with additional parsley and Parmesan. Slice and serve.
