# Components:
→ 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
→ Assembly
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Additional chopped parsley for garnish
20 - Additional grated Parmesan for garnish
# Directions:
01 - Preheat oven to 375°F. Generously 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 well and toss with 1 tablespoon olive oil. Set aside.
03 - In a saucepan, heat 2 tablespoons olive oil over medium. Add onion and sauté until translucent, 3 to 4 minutes. Stir in garlic for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper, then simmer 15 to 20 minutes, stirring occasionally. Season to taste as needed.
04 - In a mixing bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, parsley, salt, and black pepper. Blend until creamy and smooth.
05 - Arrange rigatoni upright and tightly packed in the prepared pan. Using a piping bag or spoon, fill each pasta tube with the cheese mixture.
06 - Spread tomato sauce evenly over filled pasta, letting it permeate between noodles. Sprinkle the remaining mozzarella cheese on top.
07 - Cover the pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for another 15 minutes, until the cheese is golden and bubbling.
08 - Allow pasta cake to rest for 10 minutes. Release springform ring, garnish with extra parsley and Parmesan, slice, and serve.
