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

Cook the rigatoni pasta according to package directions until al dente. Drain and return to the pot. Add olive oil and toss to coat. Allow to cool for 3-4 minutes.

Place the cooked rigatoni standing straight up in the springform pan until they resemble a honeycomb pattern.

Gently spoon 1 cup of marinara sauce over the openings of the rigatoni, easing the sauce into the noodles.

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

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

Spread remaining marinara sauce over the pasta, then add remaining mozzarella to cover the top.

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

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

Garnish with chopped fresh basil, then slice and serve.