Rigatoni, ricotta, tomato sauce, cheese; baked to golden, crowd-pleasing perfection for sharing.
# Ingredient List:
→ 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 tbsp chopped fresh parsley
07 - 1/2 tsp salt
08 - 1/4 tsp ground black pepper
→ Sauce
09 - 2 tbsp olive oil
10 - 1 small onion, finely chopped
11 - 3 garlic cloves, minced
12 - 28 oz canned crushed tomatoes
13 - 2 tbsp tomato paste
14 - 1 tsp dried oregano
15 - 1/2 tsp dried basil
16 - 1/2 tsp sugar
17 - Salt and pepper, to taste
→ To Assemble
18 - 2 tbsp olive oil, for greasing and brushing
19 - Extra chopped parsley, for garnish
20 - Extra grated Parmesan cheese, for garnish
# Directions:
01 - Preheat the oven to 375°F. Brush 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 package directions. Drain and toss with 1 tablespoon olive oil; set aside.
03 - Heat olive oil in a saucepan over medium heat. Sauté finely chopped onion for 3–4 minutes until translucent. Add minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, basil, sugar, salt, and pepper. Simmer for 15–20 minutes, stirring occasionally, and adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta, 1 cup mozzarella, grated Parmesan, egg, parsley, salt, and pepper. Mix thoroughly until smooth.
05 - Arrange rigatoni upright, tightly packed, in the prepared pan. Using a piping bag or small spoon, fill each pasta tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta, ensuring it seeps between the noodles. Top with the remaining 1 cup mozzarella cheese.
07 - Cover the pan loosely with foil. Bake for 30 minutes. Remove foil and continue baking for 15 minutes, until the cheese is golden and bubbling.
08 - Allow to rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and Parmesan cheese. Slice and serve.
