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Preheat the oven to 180°C (350°F).
Cook the rigatoni pasta in salted boiling water until al dente. Drain and set aside.
In a large mixing bowl, combine ricotta cheese, one egg, half of the mozzarella, Parmesan, minced garlic, Italian herbs, salt, and pepper. Mix well.
Add the cooked rigatoni pasta to the cheese mixture and gently toss to coat.
Grease a deep pie dish or springform pan with olive oil.
Layer half of the rigatoni-cheese mixture evenly in the dish.
Spoon a layer of marinara sauce over the pasta.
Add the remaining rigatoni-cheese mixture on top, then cover with the remaining sauce.
Sprinkle the remaining mozzarella cheese on top.
Beat the remaining egg and brush it lightly over the top for a golden finish.
Bake in the preheated oven for 35–40 minutes, until bubbly and golden on top.
Let it cool for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Serving and Storage Tips
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