Upright rigatoni filled with ricotta and tomato sauce, baked until golden, cheesy, and irresistibly delicious.
# 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 oz 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 black pepper, to taste
→ To Assemble
18 - 2 tablespoons olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Additional grated Parmesan cheese, for garnish
# How-To:
01 - Preheat 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 instructions. Drain and toss with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, 3–4 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer, stirring occasionally, for 15–20 minutes. Taste and adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper until smooth.
05 - Arrange rigatoni noodles upright and tightly packed in the prepared pan. Use a piping bag or spoon to fill each tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to seep down between noodles. Sprinkle the remaining mozzarella over the top.
07 - Cover 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 stand for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan, slice, and serve.
