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