Instructions

1. Preheat oven to 350°F. Cook rigatoni 2 minutes less than package directs; drain, and toss with Parmesan in a large bowl.
2. Tightly pack rigatoni, standing on ends, in a lightly greased 9-inch springform pan.
3. Stir together ricotta, 1½ cups shredded mozzarella, eggs, and 1 tsp seasoning in a bowl until blended. Spoon mixture into a zip-top plastic bag or a pastry bag. Snip end of bag, and pipe filling into pasta tubes, filling each tube about half-way full.
4. Meanwhile, cook beef in a large skillet over medium heat until browned and crumbly. Drain, and return to skillet. Stir in tomatoes, 2 tsp seasoning, garlic powder, and sugar; cook, stirring occasionally, 10 minutes.
5. Spoon meat mixture over stuffed pasta tubes, pressing down gently. Place pan on a rimmed baking sheet. Cover, and bake 30 minutes. Uncover, sprinkle with remaining 1½ cups mozzarella; bake 15 minutes longer or until hot and bubbly. Let stand 10 minutes before removing springform ring.