# 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 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
# Method:
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 the package recommends. 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 until translucent, 3–4 minutes. Stir in garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer gently for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Mix until thoroughly blended.
05 - Stand the cooked rigatoni vertically in the prepared pan, packing tightly. Use a piping bag or small spoon to fill each pasta tube with the cheese mixture.
06 - Pour the tomato sauce evenly over the filled rigatoni, ensuring it seeps between the noodles. Sprinkle the remaining 1 cup mozzarella cheese across the surface.
07 - Cover the pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until the cheese is golden and the edges are bubbling.
08 - Allow the pasta cake to rest for 10 minutes before releasing the springform pan. Sprinkle with extra parsley and Parmesan. Slice to serve.
