Preheat the oven to 400 degrees.
Bring a large pot of water to boil and cook the pasta until just done. Shave off 1-2 minutes from the time given on the box. I cooked mine for 10.
12 oz whole wheat rigatoni
While preparing the pasta you'll be making the sauce. Heat the oil in a large skillet over medium-high heat. Brown the turkey with the olive oil, onion and garlic. Add the zucchini and sprinkle with a bit of salt and pepper.
1 tablespoon olive oil, 8 oz extra lean ground turkey, 1 medium onion diced, 3 gloves garlic minced, 1 medium zucchini diced, Kosher Salt & Pepper
By this time your pasta should be ready. Drain, rinse with cold water and put back in the pot. Add ¼ cup of the crushed tomatoes and stir to coat the pasta. Set aside.
1 28 oz can of crushed tomatoes
Add the remaining crushed tomatoes to the skillet. Stir and add the teaspoon of basil. It should boil fairly quickly. Lower to a simmer.
1 teaspoon dried basil
Returning to the pasta, add the ½ of Parmesan cheese and stir to coat.
½ cup Parmesan cheese
Spray a 9-inch springform pan with non-stick cooking spray. Begin to place the pasta upright in the pan. It will be a little touch and go for a bit but you'll get the hang of it. I started with the perimeter and worked my way to the center. It took me about 10 minutes. Don't worry some will be taller and shorter. Some will even have a bend. It will all work out once you are finished.
Top the pasta with the meat sauce. Now, I do NOT have patience to make sure there is meat and sauce in every tube. I just banged the pan a few time allowing things to setting and then added some more sauce until all but about a cup or so was on left in the skillet.
Bake in the preheated 400 degree oven for 15 minutes. Remove and top with the mozzarella. Sprinkle a bit of parsley on top. Return to the oven for 10 more minutes.
dried parsley, 4 oz fancy shredded part skim mozzarella cheese
Remove and let sit for at least 5 minutes. Run a butter knife around the edge. Release the spring form and viola!
Add a splash of water to the remaining sauce in the skillet to serve on the side in case anyone wants a little extra.