Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Add the finely chopped onion and sauté until soft and translucent, about 3 to 5 minutes.

Add 2 cloves of minced garlic to the skillet and sauté for an additional 1 minute, stirring constantly until the garlic is fragrant.

Pour in 2 cups of passata, sprinkle in 1 teaspoon of Italian seasoning, and add a pinch of salt and black pepper. Reduce heat to medium-low and simmer for 10 minutes.

Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining.

Stir in ½ cup of grated Parmesan cheese and ½ cup of torn fresh basil leaves into the sauce until melted and integrated.

Fold in 1 cup of ricotta cheese into the sauce until fully blended and creamy.

Toss the drained rigatoni into the skillet with the sauce, mixing thoroughly. Add reserved pasta water as needed.

Serve hot, garnished with additional grated Parmesan and fresh basil.