Preheat the oven to 350℉. Use a 20 cm/ 8” springform or a loose bottom cake tin or a round baking dish.
Cook the pasta in boiling water for 10 minutes (just before the pasta is al dente)
Drain (reserve a little pasta water for later use), set aside to cool down.
Spoon half cup of pasta sauce on the bottom of your cake tin.
Arrange the boiled rigatoni pasta in the pan so that each piece is standing vertically.
Place grated mozzarella cheese or chunks on top of rigatoni.
Spread the remaining pasta sauce on top, then pour over the cheese sauce.
Place halved cherry tomatoes on top of the sauces.
Bake the pasta for 30 to 40 minutes or until the top turns golden brown.
Cool for 5-10 minutes, then remove from the cake pan.
Slice and serve warm.