Preheat oven to 375°F. Spray a 9-inch springform pan with olive oil cooking spray on the sides and bottom. Place the pan onto a large sheet tray. Set aside.

Cook the rigatoni pasta according to package directions until al dente. Drain and return to the pot. Toss with olive oil and let cool for 3-4 minutes.

Stand the rigatoni pasta upright in the springform pan until they resemble a honeycomb structure.

Gently spoon 1 cup of marinara sauce into the holes of the pasta, easing the sauce into the openings.

Sprinkle 1 cup of shredded mozzarella into the open noodle spaces, dispersing evenly.

Sprinkle grated parmesan cheese over the surface and top with Italian seasoning.

Spread remaining marinara sauce evenly over the pasta, then add remaining mozzarella cheese on top.

Cover with aluminum foil and bake for 15 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.

Allow to cool slightly, then run a knife around the edges and remove the outer ring of the springform pan.

Garnish with chopped basil, slice like a cake, and serve.