Preheat your oven to 375°F (190°C).

Cook rigatoni pasta in salted water according to package instructions until al dente, about 10-12 minutes.

In a skillet, cook Italian sausage and ground beef until browned, then drain excess fat and add marinara sauce and herbs. Simmer for 2-3 minutes.

Combine cooked pasta with the meat sauce, ricotta, and half of the cheese mix in a mixing bowl.

Spread the pasta and meat mixture in a greased baking dish and top with remaining cheese.

Cover with foil and bake for 30 minutes, then remove the foil and bake another 20 minutes until bubbly and golden.

Cool for 5-10 minutes before serving to set the dish.