Rigatoni, tomato sauce, ricotta, and cheese unite in an impressive baked pasta centerpiece for six.
# Components:
→ 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 - Extra grated Parmesan cheese, for garnish
# Directions:
01 - Preheat oven to 375°F (190°C). Grease a 9-inch (23 cm) 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, approximately 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 chopped onion until translucent, 3 to 4 minutes. Add minced garlic and cook for 1 minute. Incorporate crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally. Adjust seasoning as needed.
04 - In a mixing bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix until smooth.
05 - In the prepared pan, stand rigatoni noodles vertically and tightly packed. Use a piping bag or small spoon to fill each pasta tube with the ricotta mixture.
06 - Pour tomato sauce over the filled pasta, allowing it to seep between the noodles. Sprinkle the remaining 1 cup mozzarella cheese evenly on top.
07 - Cover loosely with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes, until cheese is golden and bubbling.
08 - Allow the pasta cake to rest for 10 minutes before releasing the springform pan. Garnish with extra parsley and grated Parmesan. Slice and serve.
