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1
Cook the pasta according to package directions, just to al dente.
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2
Drain in a colander set in the sink and then run cold water over the pasta to stop the cooking.
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3
Let drain.
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4
While pasta is cooking, brown pork sausage and ground beef in a very large skillet with tall sides over medium to medium-high heat, breaking up clumps as the meats cook.
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5
Once meats have almost cooked through (with just a bit of pink left in the centers), drain and discard excess fat from skillet.
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6
Stir in onion and garlic and cook until onion is softened and translucent, about 57 minutes.
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7
Stir in diced tomatoes, tomato sauce, and tomato paste, along with oregano, basil, thyme, red pepper flakes, cayenne, salt, and pepper.
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8
Let simmer over medium-low heat for about 30 minutes, stirring occasionally.
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9
Fold in drained noodles, and then place half of the noodle mixture in a large casserole dish.
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10
Preheat oven to 375 degrees F.
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11
In a medium bowl, whisk together ricotta and egg until well combined.
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12
Stir in 2 cups of the shredded mozzarella, 1/2 cup of the Parmesan, 2 tablespoons of the minced parsley, and 1/2 teaspoon of the kosher salt.
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13
Spread ricotta mixture evenly over the noodle mixture, leaving a 1-inch border of noodles around the edge (see photo in post).
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14
Then top ricotta mixture with the remaining noodles mixture.
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15
Cover hotdish with foil and bake for 30 minutes, or until hotdish is starting to bubble a bit.
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16
Then remove dish from oven and remove foil.
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17
Top hotdish with the remaining 2 cups of shredded mozzarella and the shredded cheddar.
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18
And finally, sprinkle remaining 1/4 cup of Parmesan over it all.
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19
Place in oven again and bake for another 1015 minutes, uncovered, until cheeses are nicely melted and hotdish is bubbling hot.
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20
Then place hotdish under broiler for a few minutes, until cheeses are browned to your liking.
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21
Remove from oven and sprinkle with additional minced fresh parsley.
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22
Serve hot.
