Preheat oven to 350 degrees. Lightly spray a 9×13 inch baking dish with non-stick cooking spray.
Cook the pasta in a large pot of salted water. Stir occasionally, until the pasta has cooked through, but still firm. (about 8 minutes) Drain well.
While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook until brown. Remove sausage from the skillet, but leave drippings in the pan.
Add the minced onion to the pan with the sausage drippings and cook until the onion is soft, about 10 minutes. Add the minced garlic and cook two minutes longer.
Return the sausage to the skillet with the onions and garlic. Add all the seasonings to the meat and onion mixture. Stir well.
In a large bowl combine pasta with the spaghetti sauce, basil leaves and half the shredded mozzarella. Add the meat mixture. Stir to combine.
Pour everything into the 9 x 13 dish. Cover with remaining cheeses. Cover the dish tightly with aluminum foil.
Bake until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted and lightly browned, about 5 minutes.
Recipe Notes
While the Rigatoni is resting, make your Focaccia Bread.