Preheat your oven to 375°F (190°C) and grease your baking dish with cooking spray.

In a large pot, bring salted water to a boil and cook the rigatoni for 2-3 minutes less than package instructions for al dente, then drain and mix with half of the marinara sauce.

Pour half of the sauced rigatoni into the prepared baking dish, add half of the chicken nuggets, and dollop half of the remaining marinara sauce over the chicken.

Sprinkle with 2 cups of mozzarella cheese and 3 tablespoons of Parmesan cheese, ensuring a cheesy foundation.

Repeat the layering with remaining sauced rigatoni, chicken nuggets, and top with remaining marinara sauce.

Cover the dish with aluminum foil, bake for 40-45 minutes until bubbly, then uncover, sprinkle the remaining cheese, and bake for an additional 10-15 minutes until golden brown.

Garnish with fresh basil before serving.