Ingredients:

• For the Pasta:
  • 500g rigatoni pasta
  • 1 tablespoon olive oil
  • Salt, for the pasta water
• For the Filling:
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
• For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish
• For the Topping:
  • 1 cup mozzarella cheese, shredded
  • Fresh basil leaves, for serving

Instructions:

1. Prepare the Pasta:

• Cook rigatoni in a large pot of salted boiling water according to package instructions but make sure it’s al dente as it will cook further in the oven. Drain and toss with a little olive oil to prevent sticking.

2. Make the Filling:

• In a bowl, mix together ricotta, mozzarella, Parmesan, egg, garlic powder, salt, and pepper.

3. Prepare the Tomato Sauce:

• Heat olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until translucent.
• Add crushed tomatoes, sugar if using, salt, and pepper. Simmer for about 20 minutes to let the flavors meld.

4. Assemble the Dish:

• Preheat your oven to 375°F (190°C).
• Stuff each rigatoni with the cheese mixture and lay them vertically in a baking dish.
• Pour the tomato sauce over the stuffed rigatoni, making sure some of the sauce goes inside the tubes.
• Sprinkle the top with shredded mozzarella cheese.

5. Bake:

• Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

6. Serve:

• Garnish with fresh basil before serving