Preparation

• Preheat the Oven: Set your oven to 400°F (200°C).
• Cook the Pasta: Boil the rigatoni according to package instructions, cooking it 1-2 minutes less than recommended. Drain and set aside.
• Prepare the Meat Sauce: In a Dutch oven, brown the Italian sausage over medium heat, breaking it up as it cooks. Drain any excess grease. Add the chopped onion and cook until translucent, then stir in the minced garlic and red pepper flakes, cooking for another 30 seconds.
• Add Marinara: Pour in the marinara sauce, season with salt and black pepper, and let it simmer for 5 minutes.
• Layer the Baking Dish: Spread 1 cup of the meat sauce mixture evenly across the bottom of a 9x13 inch baking dish.
• Combine Pasta and Sauce: In a large bowl, mix the cooked rigatoni with the remaining meat sauce. Drop in dollops of ricotta cheese, mixing gently to leave some large pieces intact.
• Build the Layers: Pour half of the pasta mixture into the baking dish, then sprinkle with half of the shredded mozzarella and half of the torn basil. Add the remaining pasta on top, followed by the rest of the mozzarella.
• Bake: Cover with foil (if desired) and bake for 30-35 minutes, or until golden brown and bubbly.
• Serve: Let it cool for a few minutes before serving. Enjoy your delicious baked rigatoni!