Rigatoni baked upright and filled with ricotta, tomato sauce, and cheese creates a stunning, flavorful main for gatherings.
# Components:
→ Pasta
01 - 1 lb 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
→ 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 - ½ teaspoon dried basil
16 - ½ teaspoon sugar
17 - Salt and pepper, to taste
→ Assembly
18 - 2 tablespoons olive oil for greasing and brushing
19 - Extra chopped fresh parsley for garnish
20 - Additional grated Parmesan cheese for garnish
# Method:
01 - Preheat oven to 375°F. 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 packaging suggests. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté onion until translucent, 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, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper. Mix until smooth and creamy.
05 - Arrange rigatoni upright and tightly packed in the prepared pan. Use a piping bag or small spoon to fill each tube with the ricotta mixture.
06 - Pour tomato sauce evenly over the filled pasta, letting it seep between the noodles. Sprinkle the remaining mozzarella cheese across the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until cheese is golden and bubbling.
08 - Let cool for 10 minutes before releasing the springform pan. Garnish with extra parsley and grated Parmesan. Slice and serve.
