Preheat oven to 375 degrees F.
In a large pot with salted water, cook penne according to instructions, until al dente. Drain and transfer pasta back into the pot.
On a large deep skillet, add sausage and cook about 5-8 minutes, breaking up the meat into small chunks. Drain any excess fat. Make some room in the skillet, and add some olive oil and the garlic. Sauté a few minutes and mix with the sausage.
Add marinara sauce, Kosher salt, black pepper, basil, and Italian seasoning. Bring to a boil, and reduce to a simmer. Simmer about 8 minutes, covered.
Ladle about 3/4 of the sauce onto the pot with pasta. Toss to combine.
Spread some of the remaining sauce onto a 9x13 baking pan. Transfer the prepared penne with sauce onto the pan.
Spoon over ricotta on top, roughly smoothing it over, and pushing some of it down. Top with remaining sauce. Then, top with mozzarella and parmesan cheese.
Loosely cover pan with foil, making sure that the foil is not directly touching the cheese, if possible.
Bake about 30 minutes. Then broil 1-3 minutes until golden brown. Watch it closely so it doesn’t burn! Top with more basil and serve.