Ingredients : 

• 1 pound rigatoni pasta
• 1 cup parmesan - finely grated

For the filling:

• 1 container ricotta - 8 oz
• 1 cup mozzarella - finely grated
• ½ cup parmesan - finely grated
• 2 eggs - beaten
• 1 teaspoon parsley

For the sauce:

• 1 tablespoon olive oil
• 1 pound ground turkey - or beef
• 3 cloves garlic - minced
• 2 tablespoon italian herbs
• 1 teaspoon red pepper crushed
• 2 cans tomatoes - 14 oz cans with juices crushed
• 1 ½ cups mozzarella - shredded
• salt and pepper - to taste

    Equipment : 

• 1  piping bag
• 1 Spatula
• 1 springform pan
• 1 Skillet
• 1 chopping board & knife
• 1 mixing bowl

Instructions :

Preheat the Oven and Cook the Pasta

• Preheat your oven to 400°F (200°C).
• Boil a large pot of water and cook the rigatoni until al dente, about 1 minute less than package instructions. Drain and toss the pasta with parmesan cheese in a large bowl to coat.

Prepare the Pan and Pasta

Make the Cheese Filling

• In a medium bowl, mix together: Ricotta cheese, Mozzarella cheese, Parmesan cheese, Eggs and Parsley
• Stir until well combined and set aside.

Make the Meat Sauce

• Heat oil in a skillet over medium high temperature. Add ground turkey or beef and cook until browned.
• Season with salt and pepper, then stir in: Minced garlic, Italian herbs, Crushed red pepper flakes
• Cook for 1-2 more minutes, then add crushed tomatoes. Simmer over medium heat for 20 minutes, reducing the liquid until thickened.

Fill the Rigatoni

• While the sauce is simmering, fill the rigatoni with the cheese mixture using a pastry tube, filling each piece about halfway. (Tip: If the mixture is too thick to pipe, blend it for a smoother consistency.)

Assemble and Bake

• Once the sauce is ready, pour it over the rigatoni, pressing it gently to ensure it fills any remaining spaces in the noodles.
• Bake the dish in the preheated oven we prepared before for 15 minutes. Remove from the oven, sprinkle with shredded mozzarella, and bake for another 15 minutes until the cheese is melted and golden brown.

Cool and Serve

•  Allow the baked rigatoni to rest for 15-20 minutes before removing the springform pan. Slice and serve warm.