# What You'll Need:
→ Pasta
01 - 1 lb rigatoni pasta
→ Cheese Filling
02 - 12 oz ricotta cheese
03 - 3.5 oz grated mozzarella cheese
04 - 1.75 oz grated Parmesan cheese
05 - 1 large egg
06 - 1 tbsp chopped fresh basil
07 - 1 tbsp chopped fresh parsley
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ Sauce & Topping
10 - 24 oz marinara sauce
11 - 5 oz shredded mozzarella cheese
12 - 2 tbsp grated Parmesan cheese
13 - 1 tbsp olive oil
# How to Make It:
01 - Preheat oven to 400°F. Grease a 9-inch springform or deep round baking pan with olive oil and line the bottom with parchment paper.
02 - Boil rigatoni in salted water for 2 minutes less than package instructions to achieve very al dente texture. Drain and toss with olive oil to prevent sticking.
03 - In a medium bowl, blend ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and black pepper until smooth.
04 - Stand cooked rigatoni upright in the prepared pan, packing tightly to fill the entire space.
05 - Fill a piping bag or zip-top bag with the cheese mixture and pipe into each rigatoni tube until fully filled.
06 - Pour marinara sauce evenly over the filled pasta tubes, gently tapping the pan to allow sauce to settle between tubes.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the sauce-covered pasta.
08 - Cover loosely with aluminum foil and bake for 25 minutes.
09 - Remove foil and continue baking for an additional 10 minutes, until cheese is bubbly and golden brown.
10 - Let the dish rest for 10 minutes before removing the springform pan and slicing. Serve warm.
