# What you'll need:
→ 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 freshly ground black pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil for greasing and brushing
19 - Extra chopped parsley and grated Parmesan cheese for garnish
# Method:
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, 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. Sauté onion until translucent, 3 to 4 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer 15 to 20 minutes, stirring occasionally. Season to taste.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan cheese, egg, parsley, salt, and pepper. Mix until smooth and evenly blended.
05 - Arrange rigatoni upright, tightly packed, in the prepared pan. Fill each noodle with the ricotta mixture using a piping bag or small spoon.
06 - Pour tomato sauce evenly over the filled noodles, allowing it to seep between and coat the pasta. Sprinkle the remaining 1 cup mozzarella over the top.
07 - Cover loosely with foil and bake 30 minutes. Remove foil and bake 15 minutes more, until cheese is golden and bubbling.
08 - Let stand for 10 minutes before releasing the springform pan. Garnish with chopped parsley and grated Parmesan. Slice and serve.
