Preheat oven to 375°F.
In a large saucepan cook the rigatoni to al dente about two minutes less than what is recommended on the package directions.
While pasta is cooking, sauté onions in a large skillet for 2 minutes then add the fennel seeds, pepper flakes, garlic, oregano, ground beef/pork, and ground sausage. Stir and cook until lightly brown.
Add whole tomatoes, tomato sauce, and tomato paste to the skillet. Crush the whole tomatoes into smaller chunks. Let the tomato meat sauce simmer for 3-4 minutes uncovered. Stir occasionally to avoid it burning on the bottom.
In a 9x13 baking dish add about one-quarter of the meat sauce and top with about half the pasta and additional one-quarter of sauce. Top with dollops of ricotta cheese along with half the shredded mozzarella.
Layer the remaining pasta and meat sauce and top with dollops of ricotta and the remaining shredded mozzarella. Sprinkle with shredded Parmigiano Reggiano.
Bake for 20-25 minutes or until the top is golden brown and the cheese is bubbly. Let sit for 5 minutes then sprinkle with fresh basil and parsley and serve.