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Simmer 10-15 minutes or until thickened. Meanwhile, boil ziti in salted water until al dente. Drain and rinse. In a small bowl, mix ricotta, egg, parsley, 1 cup mozzarella cheese, and parmesan cheese. Add a thin layer (about 1 cup) of sauce to the bottom of a greased 9x13 pan.

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Drop/spread the ricotta cheese mixture over the ziti layer. Place the remaining half of ziti mixture over the cheese layer. Place the meatballs over the top of the ziti mixture. Cover meatball layer with the 2 cups Italian cheeses. Bake at 325 degrees until heated through and bubbly - about 45 minutes to an hour.

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Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs.

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Spray a 9×13-inch baking dish with nonstick cooking spray. Boil ziti according to package instructions. Drain. In a large pot, heat olive oil over medium heat. Stir in onion and garlic and sauté 3 to 5 minutes, or until onions are tender. Stir in tomatoes, spaghetti sauce, meatballs, basil, oregano, salt, and pepper.

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Cover dish loosely with foil (do not press foil onto the ziti/meatball mixture) and bake for 30 to 40 minutes, or until the dish is hot and bubbling nicely. Remove the foil and bake for another 5 minutes or so. Remove from oven and let rest for 5 minutes. Sprinkle fresh chopped parsley over the top if desired.

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Make Sauce: Heat olive oil (2 tablespoons), over medium-high heat, in a large, high-sided skillet. Add onion (1 cup)and saute until translucent, about 5-7 minutes. Moderate heat so as not to brown onion. Turn heat to medium-low, add minced garlic (1 tablespoon), and cook until fragrant, 1-2 minutes.

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For the meatballs: Preheat oven to 350°F and spray a large rimmed baking sheet with cooking spray. Beat eggs in a large bowl. Add Parmesan, breadcrumbs, parsley, salt, and pepper and stir to combine. Add beef and mix everything together using your hands (or a wooden spoon) until just combined.

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Cook the ziti pasta until 2 minutes less than al dente. Prepare a 9 by 13 baking dish by placing a 1/4 inch thick layer of sauce on the bottom. Place 4 cups of sauce into a large bowl and add the pasta. Also, add the meatballs, ricotta, Pecorino Romano, and 3/4 of the shredded mozzarella. Mix well.

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Add the ground meats, eggs, onion, Parmesan, parsley, salt, pepper and nutmeg to the bowl with the ricotta. Do not mix yet. Squeeze out all the milk from the bread and discard the milk. Place the squeezed-out bread in the bowl with the other ingredients and gently mix until combined. Line a sheet tray with parchment paper.

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Preheat your oven: to 180°C / 350-375°F / Gas Mark 4-5. Meatballs: add the beef mince, panko breadcrumbs, garlic powder, onion powder, dried parsley, salt, pepper and egg to a medium sized mixing bowl. Then use clean hands to combine. Next take a mini cookie scoop and portion out a small amount of the mixture.

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Mix gently and until everything is mixed in. Be careful not to over mix! Shape into 2-inch balls and place on baking sheet lightly brushed with olive oil. Bake in 425°F for 25 to 30 minutes, turning once, halfway through. Check to ensure that meatballs are cooked completely.

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In a large bowl, combine ground beef, ground pork, Panko, egg yolks, garlic, basil and oregano; season with 1 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1-to-1-1/4-inch meatballs, forming about 24 meatballs. Heat olive oil in a Dutch oven over medium high heat.

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1 pound ziti. 1/4 cup extra-virgin olive oil. 5 cups tomato sauce. 3 cups whole milk ricotta. 2 cups shredded mozzarella. 1/2 cup grated Parmesan. 6 tablespoons unsalted butter, cut into 1/4-inch.

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Step 6: Add 4 cups of cooked marinara sauce to the pasta mixture, stirring to mix in thoroughly. Step 7: Pour into a large rectangular baking dish with high sides. Step 8: Spread another 2 cups of marinara sauce over the top. Step 9: Sprinkle the remaining mozzarella cheese and Pepper Jack cheese on top of the sauce.

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Preheat oven to 350 degrees. In a large 13-inch baking dish or aluminum pan, add a little sauce on the bottom to keep pasta from sticking. Alternate layers of ziti noodles, sauce, mozzarella cheese, then cheese mixture. Repeat until you almost reach the top of the pan. Leave 1 inch for meatballs.

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In medium bowl, stir together egg, ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Preheat oven to 400 degrees F. Into 3 1/2- to 4-quart shallow casserole or 13-inch by 9-inch glass baking dish, spoon half the pasta mixture, top with all the sliced meatballs. Drop ricotta-cheese mixture by spoonfuls evenly over meatball layer.