2 Tbsp olive oil
6 cloves garlic, minced
1 large onion, diced
1 lb(s) ground beef
1 lb(s) Italian sausage
2 cans organic tomato sauce or marinara sauce
1 (28-oz) can whole tomatoes with juice
2 tsp Briggs True Texas Seasoning
½ tsp red pepper flakes or 1 dash of Briggs True Ghost Pepper Sauce
1 lb of ziti pasta
1 ½ lb(s) mozzarella, grated
1 (15-oz) tub whole-milk ricotta
½ cup grated Parmesan
2 Tbsp chopped fresh parsley, plus more for sprinkling
1Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 minutes. Add the ground beef and sausage and cook until browned. Drain off the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Briggs True Texas Seasoning, red pepper flakes or Briggs True Ghost Pepper Sauce. Stir, bring to a simmer and simmer for 25 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
2Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente. Follow box instructions.
3Preheat the oven to 375ºF
4In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
5Drain the pasta and rinse under cool water to cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (If you see large lumps that's a good thing). Add the cooled reserved meat sauce and toss to combine.
6Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
7Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with more cheese and chopped parsley.
8Serve and Enjoy!