# 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 tbsp chopped fresh parsley
07 - 1⁄2 tsp salt
08 - 1⁄4 tsp ground black pepper
→ Sauce
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tbsp tomato paste
14 - 1 tsp dried oregano
15 - 1⁄2 tsp dried basil
16 - 1⁄2 tsp sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tbsp olive oil, for greasing and brushing
19 - Extra parsley for garnish
20 - Additional 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 extremely 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. Add chopped onion and sauté for 3 to 4 minutes until translucent. Stir in minced garlic and cook 1 minute. Add 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 cheese, 1 cup mozzarella, grated Parmesan, egg, chopped parsley, salt, and pepper. Stir until creamy and fully blended.
05 - Stand rigatoni upright, tightly packed, in the prepared baking pan. Using a piping bag or small spoon, fill each rigatoni tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled rigatoni, allowing it to seep between the tubes. Sprinkle remaining mozzarella over the surface.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until the top is golden and bubbling.
08 - Allow to rest for 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
