# What You'll Need:
→ 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 oz 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 black pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped fresh 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 - 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, about 3 to 4 minutes. Add 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 to taste.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and pepper. Mix thoroughly until smooth.
05 - Arrange cooked rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or small spoon, fill each tube with the ricotta mixture.
06 - Spread tomato sauce evenly over the filled pasta, allowing it to seep between the tubes. Sprinkle remaining mozzarella cheese over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is golden and bubbling.
08 - Let the dish rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
