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1
Heat olive oil in a pot over medium heat.
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2
Add onions and garlic and saute for several minutes, or until starting to soften.
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3
Add Italian sausage and ground beef and cook until browned.
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4
Drain off fat, leaving a bit behind for flavor and moisture.
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5
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes.
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6
Stir and simmer for 25 to 30 minutes.
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7
After that time, remove 3 to 4 cups of the sauce to a different bowl to cool down.
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8
Preheat oven to 375 degrees.
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9
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper.
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10
Stir together just a couple of times (do not mix completely).
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11
Drain the pasta and rinse under cool water to stop the cooking and cool it down.
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12
Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.)
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13
Add the cooled meat sauce and toss to combine.
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14
Add half the coated pasta to a large casserole dish or lasagna dish.
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15
Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese.
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16
Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
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17
Bake for 20 minutes, or until bubbling.
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18
Remove from oven and let stand 5 minutes before serving.
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19
(Sprinkle chopped parsley over the pasta before serving!)
