Bring a large pot of salted water to a boil. Add 1 pound of rigatoni and cook according to package directions until just al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 small diced onion and sauté until translucent, about 5 minutes. Stir in 2 cloves of minced garlic and cook for 1 minute until fragrant.
Pour in the 28-ounce can of crushed tomatoes, add 1 teaspoon each of dried oregano and dried basil. Season with salt and pepper to taste. Let the sauce simmer gently for 15 minutes.
In a medium bowl, combine 1 cup ricotta cheese, 1 teaspoon chopped fresh parsley, and 1 teaspoon chopped fresh basil. Mix until well incorporated.
In a large mixing bowl, toss the cooked rigatoni with the tomato sauce until evenly coated. Gently fold in the herbed ricotta mixture.
Preheat your oven to 375°F (190°C). Lightly grease your 9x13 inch baking dish. Transfer half of the sauced pasta into the dish. Sprinkle ½ cup shredded mozzarella and ½ cup grated Parmesan cheese over the pasta layer. Add the remaining pasta on top, then finish with the remaining mozzarella and Parmesan.
Cover the dish loosely with foil and bake for 20 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is bubbly and golden brown. Let it rest for 5 minutes before serving.
