Place a skillet on medium-high heat and add the extra virgin olive oil. Heat until hot, then add the chopped onions. Sauté until soft and translucent, about 3-4 minutes.

Stir in the chopped garlic and sauté for an additional minute until fragrant. Pour in the passata tomato sauce along with Italian seasoning, salt, and black pepper. Stir everything to combine.

Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.

While the sauce simmers, cook the rigatoni pasta in a pot of salted boiling water until al dente, around 8-10 minutes. Reserve some pasta water.

Once the sauce has reduced, stir in the grated Parmesan cheese and torn fresh basil until combined.

Add the ricotta cheese to the pan, breaking it up with a spoon and stir gently until creamy.

Drain the pasta and add it to the tomato sauce, tossing to coat. If too thick, add reserved pasta water.

Remove from heat and serve with additional Parmesan cheese and chopped basil if desired.