Macaroni and Cheese Casserole

Ingredients:

• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 1 large onion, diced
• 450 g of ground beef
• 450 g raw Italian sausages without casings
• 2 cans of 400g canned tomato sauce or marinara sauce
• 1 can (800 g) of canned whole tomatoes in their own juice
• 2 tsp Italian seasoning
• 0.5 tsp red pepper flakes
• 450 g ziti pasta
• 0.7 kg. mozzarella, grated
• 1 can (425 g) whole milk ricotta
• 0.5 tbsp. grated parmesan
• 2 tbsp chopped parsley + extra for sprinkling
• 2 eggs

Preparation:

1. Heat olive oil in a saucepan over medium heat. Add garlic and onion and cook until softened, 3-4 minutes. Add ground beef and sausage and cook until cooked through. Drain most of the fat, reserving some for flavor and moisture. Add tomato sauce, tomatoes, Italian seasoning, red pepper flakes, and some salt and black pepper. Stir and bring to a simmer. Simmer for 25-30 minutes. Transfer 3-4 cups of the finished sauce to a bowl to cool.
2. Bring a large pot of salted water to a boil. Cook the ziti pasta until almost al dente.
3. Preheat oven to 190°C.
4. In a bowl, combine 2 cups of grated mozzarella, ricotta, Parmesan, parsley, eggs, and a pinch of salt and black pepper. Stir just a couple of times.
5. Drain the pasta and rinse it under cold water to stop the cooking and cool it. Place the pasta in the bowl with the cheese mixture and toss lightly (there should still be some large lumps). Add the cooled reserved meat sauce and toss until evenly distributed.
6. Place half the pasta in the sauce in a large pan or lasagna dish. Top with half the remaining sauce and sprinkle with half the remaining mozzarella. Repeat, layering each ingredient again and sprinkling with the remaining mozzarella.
7. Bake for about 20 minutes. Let stand for 5 minutes, then sprinkle with finely chopped parsley and serve.