Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Stir in the diced tomatoes (with juice), dried basil, dried oregano, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Reduce the heat to low and add the ricotta cheese, stirring until well combined and creamy.
Add the cooked pasta to the skillet, tossing to coat the pasta evenly with the sauce. If the mixture is too thick, add a splash of pasta water to reach desired consistency.
Stir in the grated Parmesan cheese until melted and creamy. Remove from heat.
Serve immediately, garnished with fresh basil leaves.