# Components:
→ Pasta
01 - 1 pound 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 chopped parsley, for garnish
20 - Extra grated Parmesan cheese, for garnish
# Directions:
01 - Preheat oven to 375°F (190°C). 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 and toss with 1 tablespoon olive oil. Set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally. Adjust seasoning to taste.
04 - In a mixing bowl, blend ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper until smooth and fully combined.
05 - Stand rigatoni upright, packed tightly, in the prepared pan. Using a piping bag or spoon, fill each tube with cheese mixture.
06 - Pour tomato sauce evenly over pasta, ensuring it seeps between noodles. Sprinkle remaining 1 cup mozzarella cheese over the top.
07 - Cover pan loosely with foil. Bake for 30 minutes. Remove foil and continue baking for another 15 minutes until cheese is golden and bubbly.
08 - Allow cake to rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve.
