Cook the rigatoni pasta in a large pot of salted boiling water according to the package instructions until it’s al dente.

Drain the pasta and set it aside.

In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and minced garlic. Sauté until they become soft and fragrant.

Add the ground Italian sausage or beef and cook until it’s browned and cooked through.

Stir in the crushed tomatoes, tomato sauce, dried basil, dried oregano, salt, and black pepper. Let the sauce simmer for about 10-15 minutes, allowing the flavors to meld.

In a bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, egg, salt, and black pepper.

Preheat your oven to 375°F (190°C).

In a large baking dish, spread a thin layer of the tomato sauce.

Add a layer of cooked rigatoni on top of the sauce.

Spread half of the cheese mixture over the rigatoni.

Add half of the shredded mozzarella cheese.

Repeat the layers with the remaining rigatoni, cheese mixture, and mozzarella cheese.

Top with any remaining tomato sauce.

Cover the baking dish with aluminum foil.

Bake the dish covered for 20-25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.

Let it rest for a few minutes, garnish with fresh basil leaves if desired, and serve your Baked Rigatoni hot and bubbling.