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In a small bowl, mix together ricotta, and Parmesan. Season with salt and pepper and set aside.
In a separate pot, cook pasta according to package instructions; drain well and drizzle with olive oil so the pasta doesn't stick together.
In a large dutch oven or pot, heat olive oil add meat to the skillet and cook until browned, about 3-5 minutes. Make sure to break up the meat into smaller pieces as it cooks. Drain fat.
Add in garlic, onion, oregano, and red pepper flakes. Cook, stirring frequently, until onions are soft, about 2-3 minutes.
Stir in tomato paste and mix well.
Stir in chicken stock, diced tomatoes, and bay leaves. Season with salt and pepper.
Bring soup to a boil then reduce heat and simmer about 30 minutes.
Stir in pasta and basil.
Serve immediately with a heaping spoonful of the ricotta mixture. Garnish with parsley or chopped basil.