Preheat the oven to 375°F.
Bring a large pot of salted water to a boil. Cook the pasta until it is barely al dente, about 8 minutes. Drain the pasta, transfer to a baking sheet and toss it with 1 tablespoon of olive oil.
Grease a 9-inch springform pan with the remaining 1 tablespoon olive oil. Using your hands, stand each tube of rigatoni up in the pan in a single layer covering the entire base of the pan.
Pour the marinara sauce on top of the rigatoni then transfer the pan onto a foil-lined baking sheet.
Top the marinara sauce with the shredded mozzarella and Parmesan then cover the pan with foil.
Bake the rigatoni pie for 30 minutes then remove the foil on top and bake it another 15 to 20 minutes until the cheese is golden brown.
Remove the pan from the oven and let the rigatoni pie cool for 10 minutes before releasing the sides of the pan and slicing and serving the pie.
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