Bring a large pot of salted water to a boil. Cook the rigatoni pasta for 1 minute less than the package instructions to ensure it remains firm. Drain and toss the pasta with 1 cup of finely grated parmesan cheese in a large mixing bowl.

Lightly oil a 9-inch springform pan. Arrange the rigatoni vertically in the pan, ensuring the tubes are tightly packed and standing upright.

In a medium mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, beaten eggs, and parsley. Mix thoroughly until the filling is smooth and well combined. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add the ground turkey or beef and cook until browned. Season with salt and pepper. Stir in the minced garlic, Italian herbs, and crushed red pepper, and cook for an additional 1–2 minutes. Add the crushed tomatoes, reduce the heat to medium, and simmer for approximately 20 minutes, or until the sauce has thickened.

Transfer the cheese filling into a piping bag or a zip-top bag with a corner snipped off. Pipe the filling into the rigatoni tubes, filling each one about halfway. If the filling is too thick, blend it briefly with an immersion blender to ensure it passes through the piping bag easily.

Once the rigatoni is filled, ladle the prepared tomato sauce over the pasta. Gently press the sauce down with a spoon to ensure it seeps into the pasta tubes and fills any gaps.

Preheat your oven to 400°F (200°C). Place the prepared dish in the oven and bake for 15 minutes. Remove from the oven, sprinkle the shredded mozzarella cheese evenly over the top, and return to the oven. Bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Allow the dish to rest for 15 minutes before carefully removing the sides of the springform pan. Serve warm and enjoy.