Heat a large pot of water to a rapid boil. Add macaroni. Return to a boil. Cook till slightly a-dente. Undercooking the pasta is okay, it will finish cooking in the oven. Drain pasta. Return pasta to the hot pot. Add ricotta cheese. Stir in cheese, thoroughly coating all pasta, till ricotta has melted. Sit to the side, keep in a pot so it will stay warm.
Heat a large, non-stick skillet to medium-high heat. Add a tablespoon of olive oil. Once the oil is shimmering, add chopped onions. Cook onions for approximately 5-6 minutes, add garlic and chopped banana peppers. Cook an additional 1-2 minutes. I place a paper towel on a plate and remove the onion mixture from the frying pan, allowing it to drain on paper towels. Sit to the side.
Return skillet to stove at medium-high heat. Add ground beef (or sausage) to a pan. While breaking up meat into small pieces, add spice mixtures. Brown meat until no longer pink. Drain meat to remove excess fat.
Return meat to skillet, along with onion mixture and add tomato sauce, thoroughly mixing together. Heat until sauce is slightly boiling. Remove from heat.
Prepare a casserole dish by lightly spraying with olive oil spray. In the bottom of a dish, lay one layer of pasta/ricotta mixture, just enough to cover the bottom of the dish. Pour a layer of your meat mixture. On top of the meat, sprinkle half the cheddar cheese and half the Parmesan cheese. On top of the cheese, lay 3-4 basil leaves.
Prepare another layer of ingredients in the same manner, except do not apply basil leaves. Cheese should be the topmost layer.
Cover with aluminum foil and bake at 375º for 25 minutes.
The sauce should be bubbly; remove from oven and allow to cool. Garnish with basil strips. Serve.