Ingredients

• 1 tablespoon olive oil, plus additional for greasing pan
• kosher salt
• 1 lb rigatoni pasta
• 1 cup and 2 tablespoons finely grated parmesan cheese
• 2 1/2 cups sauce with meat
• 8 ounces coarsely grated mozzarella cheese
• 2 ounces pepperoni

Instructions

1. Preheat oven to 425 degrees. Grease a 9-inch springform pan with olive oil and place on a parchment-lined baking sheet.

2. In a large pot of salted boiling water, cook pasta until tender but still underdone, about 3-4 minutes less than recommended time on the package. Drain and transfer to a large bowl. Let cool slightly, then toss with 1 tablespoon olive oil and 1 cup parmesan. Set aside.

3. Tightly pack pasta into springform pan, standing each piece on end. Spread meat sauce on top of pasta, pushing sauce into pasta holes.

4. Top with mozzarella and pepperoni and transfer to oven.

5. Bake 20-25 minutes, until pepperoni becomes browned in places and pasta on the edges of pan turn deeply golden and crisp.

6. Remove from oven and top with remaining 2 tablespoons parmesan.

7. Let rest 10 minutes, run knife around edge of pan to loosen, and unmold. Slice into wedges and serve warm.