Cook and drain rigatoni according to package directions. Meanwhile, preheat oven to 350°F.
In a medium saucepan, add olive oil and tomatoes; simmer on medium heat for 5 minutes. Add soup, continue to simmer for an additional 5 minutes.
In a oven safe cast iron pan or casserole dish combine cooked pasta and soup mixture, sprinkle with herbs and bread crumbs (reserving half of the fresh basil). Bake for 15-20 minutes until slightly crispy on top. Sprinkle with remaining basil before serving.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.