Rigatoni stands upright, filled with tomato, ricotta, mozzarella, then baked golden. A show-stopping crowd-pleaser.
# 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 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 ounces 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 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
# Step-by-Step Guide:
01 - Preheat oven to 375°F. Grease a 9-inch springform pan with olive oil and line the base with parchment paper.
02 - Bring a large pot of salted water to a boil. Add rigatoni and cook until very al dente, approximately 2 minutes less than indicated on package instructions. Drain and toss with 1 tablespoon olive oil. Set aside.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Add finely chopped onion and sauté until translucent, 3 to 4 minutes. Incorporate minced garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Simmer the sauce for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning as needed.
04 - Combine ricotta cheese, 1 cup mozzarella, Parmesan, egg, parsley, salt, and black pepper in a mixing bowl. Stir until smooth and homogenous.
05 - Stand rigatoni tubes upright, tightly packed, in the prepared springform pan. Using a piping bag or spoon, fill each tube with cheese mixture.
06 - Pour tomato sauce evenly over the stuffed pasta, letting it seep between noodles. Sprinkle remaining 1 cup mozzarella over the top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until cheese is golden and bubbling.
08 - Let stand for 10 minutes before releasing springform pan to unmold. Garnish with extra parsley and grated Parmesan. Slice and serve.
