# Components:
→ Pasta
01 - 1 pound 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
# Directions:
01 - Preheat oven to 375°F (190°C). Generously grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Boil the rigatoni in a large pot of salted water until very al dente, roughly 2 minutes less than directed on the package. Drain, transfer to a bowl, 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 to 4 minutes. Stir in minced garlic and cook for 1 minute. Add crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer gently for 15 to 20 minutes, stirring occasionally. Season to taste.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Blend until creamy and uniform.
05 - Stand the cooked rigatoni upright in the prepared pan, packing tightly. Fill each pasta tube with the ricotta mixture using a piping bag or small spoon.
06 - Pour the tomato sauce evenly over the filled pasta, ensuring it seeps down among the noodles. Scatter the remaining mozzarella over the surface.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and continue baking for 15 minutes, until cheese is golden and bubbling.
08 - Allow the pasta cake to rest for 10 minutes before releasing the springform pan. Garnish with additional parsley and grated Parmesan. Slice and serve warm.
