Baked Bow-tie Pasta

1 pound sweet Italian sausage

1 pound lean ground beef

½ cup minced onion

3 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

4 (6.5 ounce) cans canned tomato sauce

2 (6 ounce) cans tomato paste

½ cup water

1 tablespoons white sugar

4 tablespoons chopped fresh Italian parsley, divided

1 ½ teaspoons dried basil leaves

1 ½ teaspoons kosher salt, divided, or to taste

1 teaspoon Italian seasoning

½ teaspoon fennel seeds

¼ teaspoon ground black pepper

1 box bow-tie pasta prepared to package directions

16 ounces ricotta cheese

1 egg

4 cups mozzarella cheese, sliced

1 cup grated Parmesan cheese

Directions

Cook sausage, ground beef, onion, and garlic in a Dutch oven over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with sugar, 2 tablespoons parsley, basil, 1 teaspoon salt, Italian seasoning, fennel seeds, and pepper. Simmer, covered, for about 1 1/2 hours, stirring occasionally. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, and 1/2 teaspoon salt. Preheat the oven to 375 degrees F (190 degrees C). To assemble, spread bottom of the baking dish with pasta then meat sauce in a 9×13-inch baking dish. Spread with 1/2 of the ricotta cheese mixture. Top with 1 cup of the mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes. Rest for 15 minutes before serving. 12 Servings.