# What You'll Need:
→ Pasta
01 - 14 ounces rigatoni
→ Cheese Filling
02 - 1 cup ricotta cheese
03 - 1 1/2 cups shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1 large egg
06 - 2 tablespoons chopped fresh parsley
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Sauce
10 - 24 ounces marinara sauce
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 1 garlic clove, minced
14 - 1 teaspoon dried oregano
15 - 1/2 teaspoon crushed red pepper flakes
16 - Salt and pepper, to taste
→ Topping
17 - 1 cup shredded mozzarella cheese
18 - 1/4 cup grated Parmesan cheese
19 - Fresh basil leaves, for garnish
# Method Steps:
01 - Boil rigatoni in a large pot of salted water until just under al dente, about two minutes less than package directions. Drain and toss with olive oil to prevent sticking.
02 - Warm olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic, oregano, and red pepper flakes; cook for one minute. Stir in marinara sauce, season with salt and pepper, and simmer for 10 minutes. Remove from heat.
03 - Combine ricotta, mozzarella, Parmesan, egg, parsley, minced garlic, salt, and pepper in a mixing bowl. Blend until smooth and fully incorporated.
04 - Preheat oven to 350°F. Lightly grease a 9-inch springform or round baking pan.
05 - Spread 1 cup of marinara sauce on the bottom of the pan. Stand rigatoni upright, packed tightly, to create a honeycomb pattern.
06 - Transfer cheese filling to a piping bag or zip-top bag with the corner snipped. Pipe the mixture into each rigatoni tube.
07 - Pour remaining marinara sauce evenly over the filled pasta. Sprinkle the top with remaining mozzarella and Parmesan.
08 - Cover pan with foil and bake for 25 minutes. Uncover and bake for an additional 10 minutes, until golden and bubbling.
09 - Allow to rest for 10 minutes. Release from pan, garnish with fresh basil, then slice and serve.
