Mix all the Sausage ingredients (ground pork, oregano, basil, salt, black pepper, garlic, onion, fennel, crushed red pepper) together in a bowl until well combined.
Preheat oven to 375°F.
Add the sausage to a Dutch oven over medium heat and cook until browned, about 6 minutes, breaking up the sausage as it cooks.
Add the onion, bell pepper, garlic, oregano, parsley, red pepper flakes, and 1/2 tsp salt to the pan then cook, stirring occasionally, for about 3 minutes.
Stir the crushed tomatoes into the pan and reduce heat to low then simmer for about 20 minutes, stirring occasionally.
While the sauce simmers cook your rigatoni according to package directions then drain and set aside.
Take the sauce off the heat and stir in the basil then season the sauce with salt and pepper to taste.
Stir the cooked pasta and ricotta into the sauce until thoroughly combined.
Spread the pasta mixture evenly into a 9x13-inch baking dish and sprinkle the Parmesan cheese over top.
Bake, uncovered, in the preheated oven for 25 minutes or until bubbly.
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