# Ingredient List:
→ Pasta
01 - 1 lb rigatoni
→ 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 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
# Directions:
01 - Preheat the 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 a large pot of salted water until 2 minutes shy of al dente, then drain and toss with olive oil to prevent sticking.
03 - Combine ricotta, mozzarella, Parmesan, egg, basil, parsley, salt, and pepper in a bowl, mixing until smooth.
04 - Stand the cooked rigatoni upright, tightly packed, in the prepared baking pan to fill all spaces.
05 - Fill a piping bag or zip-top bag with the cheese mixture and pipe into each rigatoni tube until full.
06 - Evenly pour marinara sauce over the stuffed pasta, gently tapping the pan to settle the sauce between tubes.
07 - Sprinkle shredded mozzarella and grated Parmesan over the sauce-covered pasta.
08 - Cover loosely with foil and bake for 25 minutes.
09 - Remove foil and continue baking for 10 minutes or until cheese is bubbly and golden.
10 - Allow the bake to stand for 10 minutes before releasing the pan sides and slicing. Serve warm.
