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Preheat oven to 375°F (190°C).
Cook pasta according to package instructions until just al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onions and cook until softened, about 5 minutes.
Add minced garlic and cook for another 2 minutes.
Stir in both the whole peeled and crushed tomatoes. Season with salt and pepper. Simmer for 15-20 minutes.
In a bowl, combine ricotta cheese, minced garlic, and heavy cream. Season with salt and pepper.
In a baking dish, layer half of the cooked pasta followed by half of the tomato sauce, half of the ricotta mixture, half of the torn mozzarella, and half of the Parmesan cheese. Repeat the layers.
Bake in the preheated oven for 30-35 minutes, until bubbly and golden brown on top.
Let it rest for 10 minutes before serving.
Optional: Adjust red sauce seasoning to taste by adding herbs or spices like oregano, basil, or red pepper flakes.