Cook the Pasta – Bring a large pot of salted water to a boil. Cook rigatoni until just al dente (about 1–2 minutes less than package instructions). Drain and toss with olive oil to prevent sticking.

Prepare the Sauce – In a skillet, cook ground beef or sausage over medium heat until browned. Drain excess fat. Add marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.

Assemble the Pasta Cake – Preheat oven to 375°F (190°C). Stand cooked rigatoni tubes upright in a greased springform pan.

Fill with Sauce – Spoon the meat sauce over the pasta, letting it fill the tubes.

Add Cheese Layers – Spread ricotta (if using) over the top, sprinkle Parmesan, then cover generously with mozzarella cheese.

Bake – Place the pan on a baking sheet to catch drips. Bake uncovered for 30–35 minutes, until cheese is melted and bubbly with golden spots.

Cool & Serve – Let the pasta cake rest for 10 minutes before slicing. Garnish with fresh parsley or basil and serve warm.