Ingredients
1/2 pound ground beef1/2 pound bulk Italian sausage1 medium onion, chopped2 garlic cloves, minced1 can (28 ounces) crushed tomatoes1 can (15 ounces) tomato sauce1 bay leaf1 tablespoon Italian seasoning1 teaspoon dried basil1/2 teaspoon sugar1/2 teaspoon salt1/2 teaspoon crushed red pepper flakes1/2 teaspoon pepper1 package (16 ounces) ziti or small tube pasta2 cups shredded part-skim mozzarella cheese1/2 cup grated Romano cheese1/2 cup grated Parmesan cheese1 cup ricotta cheese
Preparation
In a large saucepan, cook the beef, sausage, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, bay leaf, Italian seasoning, basil, sugar, salt, pepper flakes and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Uncover; simmer 15-30 minutes longer or until sauce reaches desired thickness. Discard bay leaf. Cool.
Meanwhile, cook pasta according to package directions; drain. In a large bowl, combine 1 cup sauce mixture, 1 cup mozzarella cheese, 1/4 cup Romano cheese, 1/4 cup Parmesan cheese and pasta.
Spread 1-1/2 cups sauce mixture into a greased 13x9-in. baking dish. Dot with 1/2 cup ricotta cheese. Top with pasta mixture. Pour remaining sauce mixture over the top. Dot with remaining ricotta cheese. Sprinkle with remaining mozzarella, Romano and Parmesan cheeses.
Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly.
