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Preheat the oven to 350 F. Using a large saucepan, heat the olive oil and cook the Italian sausage with the onions, bell pepper and garlic, until cooked through. Break the sausage up as you cook it.
Add the marinara sauce, parsley, Italian seasoning, fresh basil, and red pepper flakes. Simmer the sauce for about 10 mins. Season with salt and pepper to taste.
While the sauce is simmering, cook the pasta in salted water just until “al dente” (with a little bit of a bite still to it). Drain the cooked pasta and return it to the pot. Mix about a ladle-full of sauce into the pasta.
Assemble the casserole by adding a layer of sauce into the bottom of a 9x13 inch casserole dish.
Dot the sauce with half of the ricotta cheese.
Add in the pasta and the rest of the ricotta cheese on top of it.
Pour the remaining sauce on top of the pasta and ricotta.
Finish with the shredded mozzarella and grated Parmesan cheese on top. Bake uncovered, for 20 minutes or until the cheeses are melted and bubbly.