Ingredients
Kosher salt
12 oz. rigatoni
2 tbsp. extra-virgin olive oil, divided
1 1/2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan, divided
2 c. ricotta
2 eggs
2 tbsp. milk (preferably whole or 2%)
Freshly ground black pepper
1 (13-oz.) jar pizza sauce or marinara, divided
1/4 c. sliced pepperoni
Freshly sliced basil, for garnish
Preparation
Step 1Preheat oven to 400°. In a large pot of boiling salted water, cook rigatoni until just al dente according to package directions. Drain and rinse with cold water. Transfer to a large bowl. Add 1 tablespoon oil, ½ cup mozzarella, and ¼ cup Parmesan and stir to combine.Step 2In a small bowl, stir together ricotta, eggs, and milk and season with salt and pepper. Step 3Build pie: Wrap the bottom of a 9" springform pan with foil. Brush pan with remaining 1 tablespoon oil, then spread ¼ cup pizza sauce on bottom of pan. Stand rigatoni upright in pan, tightly packing it in to fill. Pour over ricotta mixture and spread with a spatula, pressing down to fill rigatoni. Spoon over remaining pizza sauce, creating an even layer. Top with remaining 1 cup mozzarella and ¼ cup Parmesan and pepperoni.Step 4Place on a baking sheet and bake until deeply golden and bubbly, 30 minutes.Step 5Garnish with basil before serving.
