Place tomatoes, crushed garlic and two sprigs of basil onto a baking sheet and drizzle with 2 tsp. olive oil and pinch each salt and pepper.
Place in the oven and bake for 25 minutes until softened and lightly browned.
On a separate baking sheet, combine the kale and broccoli. Drizzle with another 2 tsp. of olive oil and pinch salt and pepper. Place in the oven and roast for 15 minutes.
While the vegetables are cooking, prepare the noodles.
Bring a large pot of salted water to a boil. Add the rigatoni, reduce heat to medium and cook for until al dente (about 10-12 minutes depending on brand). Drain noodles, reserving 2 cups of pasta water. Set aside.
In a large sauce pot, heat 2 tbsp. of olive oil over medium-high heat.
Add the onion, pinch of salt, pepper, Italian seasoning and red pepper flakes.
Cook, stirring occasionally until onion is translucent and golden brown, about 10 minutes.
When the tomato and garlic pan have finished cooking, remove them from oven and roughly chop. Add the tomatoes and garlic to the onion pot and stir.
Add the cooked broccoli, kale and pasta to the tomato sauce pan.
Stir together and add the chopped basil leaves and ricotta cheese.
From here, add the reserved pasta water 1/4 cup at a time. You want everything to stick together, but not too runny. I ended up using 1 cup of water but you might need more. Just add 1/4 cup at a time, stir and see.
Transfer to a large baking dish and return to the oven.
Top with Parmesan cheese and bake for 15 minutes until lightly browned on top.
Remove from oven and let stand for 10 minutes before serving.