1 lb rigatoni pasta
1 25 oz. jar marinara
1 lb ground Italian sausage (or beef), cooked and drained
2 C mozzarella, grated
1 15 oz. container ricotta cheese
1 C parmesan cheese
1 egg, lightly beaten
1/4 C water
2 Tbsp olive oil
salt and pepper, to taste
Preheat oven to 400 F degrees. Lightly grease a 9 inch springform pan with non-stick cooking spray.
Cook noodles until just al dente (slightly firmer noodles will be easier to work with).
Drain noodles and transfer to a large bowl. Combine with 1-2 Tbsp olive oil. Add parmesan. Stir to combine.
In a separate bowl, combine ricotta, egg, salt, and pepper, until thoroughly combined. Set aside.
In a large skillet, over medium-high heat, add marinara sauce and water. Heat to a simmer.
Stir in Italian sausage, reduce heat to low, and simmer for 15 minutes.
In the springform pan, stand rigatoni noodles on end.
Pour ricotta mixture over noodles and spread evenly. Add the meat sauce on top.
Gently squish the cheese and meat down into the hollow spaces.
Bake for 15 minutes. Top with mozzarella. Bake for another 15 minutes.
Cool for 10 minutes before removing the edge of the springform pan.