Individual Stuffed Rigatoni Bowls

Heat the oil in a large skillet over medium heat and add the Italian sausage (and/or mushrooms). Cook until browned.

Stir in the garlic and cook for another minute or two.

Add the tomatoes and simmer over medium heat until thickened, about 30 minutes. Salt and pepper to taste. Add a pinch of sugar if needed.

Preheat oven to 375F.

Cook the rigatoni in boiling water, about 1 minute less than package directions. Drain and rinse, then toss with the parmesan cheese in a large bowl.

Lightly oil your soup bowls or ramekins and line them up on a sheet pan. Put a little sauce in the bottoms.

Line up the rigatoni, standing on their ends.

In a food processor, mix together the ricotta, mozzarella, parmesan, eggs and parsley until well combined and smooth. Fill a pastry bag or food storage bag and snip a small hole in the bottom or a corner.

Fill the rigatoni with the cheese filling.

Ladle sauce on top of the rigatoni.

Bake in the oven for 15 minutes, then remove and sprinkle over the mozzarella cheese.

Return to the oven and cook for about 15 minutes more, until the cheese is bubbly and beginning to brown.

Let rest about 10-15 minutes before serving. Serve with garlic bread or a salad.