Preheat oven to 425 F. (regular bake setting/not fan assisted)
Bring a large pot of salted water to a boil. When boiling, add rigatoni and cook until al dente. Drain and set aside.
On the stove-top, heat a skillet over medium heat. Add loose sausage and cook, stirring regularly, until cooked through and browned in spots. Remove to a plate and set aside.
To the same skillet, over medium heat, add the onion and cook, stirring until softened. Add garlic and cook and additional 30-45 seconds. Add the hand-crushed tomatoes, chopped basil leaves and a healthy sprinkling of salt and pepper. Bring to a simmer. Add sausage back to the skillet and cook a few minutes, to blend the flavours and warm the sausage again. Taste the sauce and add additional salt and pepper, as needed. (If the flavours seem flat, it needs more salt!). Turn off heat and let stand until pasta is ready.
When pasta is cooked, add to the skillet with the tomato sauce and sausage. Stir to combine. Spoon dollops of the ricotta mixture randomly on top. Sprinkle with the shredded mozzarella cheese.
Bake in preheated oven for 25-30 minutes, or until golden and bubbly.
Notes
Be sure to read the notes above this Recipe Card, where I share more detailedtips, variations and substitution suggestions for this recipe!