Baked rigatoni stands filled with cheese, rich tomato sauce, and topped with golden, bubbling mozzarella.
# What You'll Need:
→ Pasta
01 - 1 lb 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 pepper, to taste
→ Assembly
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 - Bring a large pot of salted water to a boil. Add rigatoni and cook 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, about 3–4 minutes. Add garlic and cook an additional minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Season to taste.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella cheese, Parmesan, egg, parsley, salt, and black pepper. Mix until smooth and evenly blended.
05 - Stand rigatoni upright and tightly packed in the prepared pan. Using a piping bag or small spoon, fill each noodle with the ricotta mixture.
06 - Pour the tomato sauce evenly over the filled pasta, allowing it to flow between the noodles. Sprinkle the remaining mozzarella cheese over the top.
07 - Cover the pan loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbling.
08 - Allow to rest for 10 minutes. Release the springform pan, garnish with extra parsley and Parmesan, then slice and serve.
