Cook the pasta

• Bring salted water to a boil in a stockpot.
• Cook the rigatoni until al dente, then drain.

Make the meat sauce

• Sauté the onion and garlic in olive oil in a frying pan until soft.
• Add the ground beef and brown it well.
• Pour in the tomato sauce, season with salt and pepper and simmer.

Fill the pan

• Stand the rigatoni upright in a greased springform pan.
• Spoon the meat sauce over the pasta so it fills the tubes.
• Sprinkle with parmesan and top with mozzarella.

Bake

• Bake in a preheated oven at 180 °C until the cheese is golden and bubbling.

Rest and serve

• Let the pie rest before releasing the pan and slicing.