In a large skillet over medium heat, brown 1 pound of lean ground beef and ½ pound of Italian sausage, breaking it up with a spatula. After about 5-7 minutes, when the meat is no longer pink, add 1 diced yellow onion and 3 minced garlic cloves; sauté until softened. Stir in 1 teaspoon of red pepper flakes, 1 tablespoon of dried Italian seasoning, 2 tablespoons of tomato paste, and deglaze with ½ cup of red wine, cooking for 2-3 minutes. Finally, add one 28-ounce can of crushed tomatoes and a bay leaf, simmering for 20 minutes to meld flavors.

While the meat sauce simmers, prepare the ricotta filling in a mixing bowl. Combine 15 ounces of ricotta cheese with 1 beaten egg, 3 tablespoons of basil pesto, and a pinch of salt and pepper. Mix thoroughly until the ingredients are smooth and well blended.

Bring a large pot of salted water to a rolling boil. Add 12-16 pieces of large rigatoni or paccheri pasta, cooking for 8-10 minutes, or just shy of al dente. Drain the pasta and rinse briefly under cold water to stop the cooking process.

Using a piping bag or a spoon, carefully fill each piece of cooked rigatoni with the creamy ricotta mixture, ensuring they are packed tightly. Place the stuffed pasta upright in a greased 9x13-inch baking dish.

Once all the rigatoni are in the baking dish, pour the prepared meat sauce evenly over the stuffed pasta. Sprinkle 1 cup of shredded mozzarella or fontina cheese on top, followed by ½ cup of freshly grated Parmesan.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and lightly golden.

Allow the Stuffed Rigatoni Pie to cool for about 5 minutes before slicing. Garnish with fresh basil and serve warm.