(Serve with Garlic Toast and Green Salad)
| 2 Tbs. Olive Oil | 1/2 tsp. Red Pepper Flakes |
| 3 Cloves Garlic, minced | Salt and Pepper, to taste |
| 1 whole large Onion, diced | 16oz. weight Ziti or Mastaciolli, cooked until not quite Al Dente |
| 1 lb. Italian Sausage | 1 15oz. tub Whole Milk Ricotta Cheese |
| 1 lb. Ground Beef | 1 1/2 lb. Mozz. Cheese, grated |
| 1 28oz. can Whole Tomatoes, with juice | 1/2 c. Grated Parmesan Cheese |
| 2 14.5oz. cans Tomato Sauce or Marinara | 1 Whole Egg |
| 2 tsp. Italian Seasoning | Fresh Minced Parsley |
Heat olive oil in a pot over medium heat. Add onions and garlic and saute for several minutes, or until starting to soften. Add italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, italian seasonings, and red pepper flakes. Stir and simmer for 25 to 30 minutes. After that time, remove 3 to 4 cups to seperate bowl to cool down. Preheat oven to 375.
In seperate bowl mix together ricotta cheese, 2 c. of grated mozz, parmesan, egg, salt and pepper. Don’t mix completely. Drain pasta and rinse under cold water to stop cooking and to cool. Pour into bowl with mixture of cheese and toss to slightly combine. (should still be lumps) Then add cooled meat sauce and combine.
Add half the coated pasta to large casserole or lasagna dish. Spoon half of the remaining sauce over top, then top with half the remaining half of mozz cheese. Repeat with another layer of pasta, sauce, then mozzarella.
Bake for 20 minutes or until bubbling. Remove from oven and let stand for 5 minutes before serving.
From Pioneer Woman
