Bring a large pot of salted water to the boil and preheat oven to 400 degrees F. Cook rigatoni pasta according to the package directions. Drain.
Prepare panko breading: Add panko breadcrumbs, 2 tablespoons of olive oil and pepper to a medium bowl; toss and set aside.
Make the sauce: Heat the olive oil in a large saucepan over medium heat. Add the garlic, red pepper flakes and sun-dried tomatoes, cook, while stirring for 1 minute. Add the heavy cream and nutmeg; simmer for 2 minutes.
Toss cooked rigatoni and goat cheese with cream sauce then taste for seasoning.
Add salt to taste. Pour everything into a baking dish, sprinkle with prepared panko breadcrumbs and bake in the oven for about 10 minutes or until the breadcrumbs begin to brown. Serve with a few basil leaves torn on top.