Cheesy Italian Sausage Baked Rigatoni

Preheat the oven to 375°F.

In a medium mixing bowl, combine the ricotta cheese, fresh parsley, and kosher salt and black pepper to taste; set aside.

Cook the rigatoni in a large pot of generously salted boiling water until al dente, reserving 1/4 cup of the pasta cooking water.

In a Dutch oven or heavy‑bottomed pot over medium‑high heat, heat the olive oil and add the sweet Italian sausage, breaking it up with a wooden spoon; brown for 7–8 minutes.

Add the finely chopped onion and cook until translucent, about 3–5 minutes; then add the garlic, dried basil, and crushed red pepper flakes and cook, stirring constantly, until fragrant, 1–2 minutes.

Deglaze the pot with the red wine, scraping up browned bits, then stir in the marinara sauce; season with additional salt and pepper if needed and simmer for 5–8 minutes.

Transfer the cooked pasta directly into the sauce, add ½ cup of the Parmigiano‑Reggiano and a splash of the reserved pasta water, and stir until well coated.

Stir in the mozzarella cheese and the remaining Parmigiano‑Reggiano, then bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.

Garnish with additional fresh parsley before serving.