2 T. olive oil
3 cloves garlic, minced
1 large onion, diced
1 lb. ground beef
1 lb. Italian sausage
Two 14.5 oz. cans tomato sauce
One 28 oz. can whole tomatoes with juice
2 t. Italian seasoning
1/2 t. red pepper flakes
salt and freshly ground pepper
1 lb. Ziti
1 1/2 lbs. mozzarella, grated
One 15 oz. tub whole-milk ricotta (or homemade)
1/2 c. Parmesan cheese
2 T. chopped fresh parsley, plus more for sprinkling on top
Heat olive oil in a pot over medium heat. Add the onions then garlic and saute until starting to soften, about 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and salt and pepper to taste. Stir, bring to a simmer and simmer for 25 - 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375º.
In a large bowl, mix 2 c. of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and salt and pepper to taste. Stir together just a couple of times (do not mix completely.)
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.