Baked rigatoni layered with tomato, ricotta, and mozzarella, forming a striking, savory centerpiece for gatherings.
# What You'll Need:
→ Pasta
01 - 1 pound rigatoni pasta
→ 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). Grease a 9-inch springform pan with olive oil and line the bottom with parchment paper.
02 - Boil rigatoni in a large pot of salted water until very al dente, about 2 minutes less than indicated on package. Drain and toss with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, about 3–4 minutes. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta cheese, 1 cup mozzarella cheese, Parmesan, egg, parsley, salt, and black pepper. Stir until smoothly blended.
05 - Arrange rigatoni upright, tightly packed, in the prepared pan. Fill each tube with the ricotta mixture using a piping bag or small spoon.
06 - Pour tomato sauce evenly over the filled pasta, allowing it to flow between noodles. Sprinkle remaining 1 cup mozzarella cheese on top.
07 - Cover 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 to rest 10 minutes before releasing the pan. Garnish with extra parsley and Parmesan. Slice and serve warm.
