Sicilian Baked Rigatoni

Preheat the oven to 375°F. Bring a large pot of salted water to a boil.

Cook the rigatoni until just al dente, about 1 minute less than package instructions. Drain and set aside.

Heat olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 4 minutes.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the ground pork and cook, breaking it apart with a wooden spoon, until browned, about 6–8 minutes. Drain excess fat if needed.

Stir in the tomato paste and cook for 1 minute, then add the canned tomatoes. Season with salt, black pepper, and oregano. Simmer for 8 minutes.

In a small bowl, whisk together the ricotta cheese and beaten egg until smooth.

In a 9x13 inch baking dish, spread a thin layer of meat sauce on the bottom.

Add half of the cooked pasta in an even layer, then dollop with half of the ricotta mixture. Sprinkle with 1 cup of the mozzarella and 1/4 cup of the parmesan.

Add the remaining meat sauce, then the remaining pasta. Top with dollops of the remaining ricotta mixture, then sprinkle the remaining 1 cup mozzarella and 1/4 cup parmesan evenly over the top.

Bake uncovered for 30–35 minutes until the cheese is melted and the top is golden brown.

Remove from the oven and let rest for 5 minutes before serving.