# Components:
→ Pasta
01 - 1 lb 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
→ Tomato 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 granulated 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 - Grated Parmesan cheese, for garnish
# Preparation steps:
01 - Preheat the 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 package directions. Drain well and toss with 1 tablespoon olive oil. Set aside.
03 - In a saucepan, heat 2 tablespoons olive oil over medium heat. Add chopped onion and saute until translucent, about 3–4 minutes. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, dried oregano, basil, sugar, salt, and black pepper; simmer for 15–20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
04 - In a mixing bowl, blend ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper until the mixture is smooth and fully combined.
05 - Stand rigatoni upright, tightly packed, in the prepared pan. Use a piping bag or small spoon to fill each noodle with the cheese mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep between noodles. Top with the remaining 1 cup shredded mozzarella.
07 - Cover the pan loosely with foil and bake for 30 minutes. Remove foil and continue baking for an additional 15 minutes, until the cheese is golden and bubbling.
08 - Let the pasta cake rest for 10 minutes before releasing from the pan. Garnish generously with extra chopped parsley and grated Parmesan. Slice and serve while hot.
