Cook the pasta in a large pot of salted water according to package directions.
While the pasta is cooking mix together the ricotta, Grana Padano, dried oregano, dried basil, salt and pepper in a medium-sized bowl.
Drain the pasta and return it to the pot. Add the Bolognese sauce and stir to combine. Transfer the pasta to a shallow 2-quart baking dish. Spoon tablespoons of the ricotta mixture over the top of the pasta, tucking it down into the pasta slightly. Sprinkle the top with the grated mozzarella.
Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown. Serve hot, with the basil sprinkled over the tip.