# What You'll Need:
→ Pasta
01 - 1 pound rigatoni pasta
→ 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 black pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Additional grated Parmesan, for garnish
# Method:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan with olive oil and line the bottom 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 - In a saucepan over medium heat, warm 2 tablespoons olive oil. Sauté chopped onion for 3-4 minutes until translucent, then add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper. Simmer 15-20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta cheese, 1 cup of the mozzarella, Parmesan, egg, parsley, salt, and black pepper. Stir until smooth and fully blended.
05 - Stand rigatoni upright, tightly packed, in prepared pan. Using a piping bag or small spoon, fill each noodle with cheese filling.
06 - Pour tomato sauce evenly over filled pasta, allowing sauce to flow between noodles. Sprinkle remaining mozzarella cheese over surface.
07 - Cover pan loosely with foil. Bake at 375°F for 30 minutes. Remove foil and continue baking for 15 minutes, until cheese is golden and bubbling.
08 - Allow baked pasta to rest for 10 minutes before releasing pan. Garnish with extra chopped parsley and grated Parmesan. Slice and serve whilst warm.
