Preheat oven to 350ºF and bring a large pot of water to a boil.

Add 2 teaspoons of salt to the water and then add rigatoni. Boil pasta for about 8 minutes, or until the pasta is al dente.

Drain the pasta and then place the pasta back in the pot. Drizzle on 1.5 tablespoons of olive oil and toss to coat.

Use the last tablespoon of olive oil to coat the bottom and sides of the 10-inch springform pan.

Now, assemble your rigatoni pie. Line the entire springform pan with rigatoni, making sure that the pasta is snug.

Sprinkle about a third of the shredded mozzarella cheese over the rigatoni. Then, pour the pasta sauce over the cheese and top with the remaining shredded mozzarella cheese.

Carefully transfer the springform pan to a baking sheet and then bake at 350ºF for 20-30 minutes, or until the cheese on top is golden and bubbly. 

Remove from the oven and allow to cool for about 10 minutes.

Run a knife along the edge of the pan to loosen any cheese and pasta that may be sticking. Carefully remove the ring and garnish with basil, if desired.