Preheat your oven to 350°F (175°C).

In a large pot, bring salted water to a rolling boil. Add the rigatoni and cook until al dente, about 10-12 minutes.

In a large skillet over medium heat, cook the Italian sausage, sweet red pepper, and chopped onion until browned, approximately 6-8 minutes.

Stir in the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy whipping cream and bring to a gentle simmer for about 5 minutes, letting it thicken slightly.

Mix in the crushed tomatoes, tomato paste, Italian seasoning, and crushed red pepper flakes. Simmer for 5-8 minutes until thickened.

In the same skillet, add the cooked rigatoni to the meat sauce, tossing gently to coat.

In a bowl, mix the ricotta cheese, half of the shredded Parmesan, goat cheese, beaten egg, salt, and pepper until creamy.

Grease two baking dishes. Spread about 3 cups of the pasta mixture in each dish. Dollop the cheese mixture on top, then top with the remaining pasta.

Cover with foil and bake for 25 minutes. Remove foil, sprinkle with fresh mozzarella and remaining Parmesan, and bake uncovered for another 5 minutes.

Let cool for 5-10 minutes, sprinkle with torn basil leaves and serve.