Baked Rigatoni

I have several recipes for Baked Ziti (or whatever noodle you use), but this one is my favorite so far.  I think there's something special about spaghetti sauce from scratch, although I do appreciate Newman's when I'm in a hurry on a school night!  This sauce is very Italiany, and I love mixing the noodles with cheese!

This would be a great make-ahead meal if you were serving it for company.  Just assemble the dish and refrigerate until you're ready to cook, and add 10 more minutes to your baking time.
Also, this makes quite a large quantity of food.  We ate about 5 servings for a meal, then put 6 large servings in the fridge for leftovers.  If you don't have a large enough casserole dish, use a 9x13 and a square 8x8 and just divide it up as you layer your ingredients.
Baked Rigatoni (or any noodle of your choice)
SAUCE: 1lb mild or sweet Italian Sausage 1lb extra lean ground beef 6 cloves fresh garlic, coarsely chopped 1 large yellow onion, chopped 2 28oz cans whole peeled tomatoes 1 15oz can tomato sauce (buy an extra in case you think you need it. I didn't.) 2 Tbsp Italian seasoning 1/2 tsp red pepper flakes (no, it will not be spicy) 2 tsp basil 2 tsp oregano 1/2 tsp fennel seeds 1 tsp salt
CHEESE/NOODLES: 16oz full fat ricotta cheese (or less) 1/2 cup parmesan cheese, grated 2 cups mozzarella, shredded 1 egg 1/2 tsp salt
Heat ground beef and Italian sausage.  When most of the pink is gone, add onions and garlic.  Cook until onions are softened.  At this point, I did not have very much grease at all, so I did not drain.  Add whole tomatoes, then break them apart with a spoon in the pan. This doesn't have to be perfectly done.  Add tomato sauce.  Add seasonings to taste--my measurements are estimates, and it's hard to do this wrong.  Just shake until it tastes good!  Let this simmer at least 30 minutes, or longer until you're ready to assemble dish.

Set a lightly salted pot of water to boil.  Cook your favorite noodles al dente (they'll cook more in the oven). I've used penne, ziti, and rigatoni.  So far, I prefer rigatoni.  I think penne noodles are too thick and unforgiving.  Ziti is too soft, and rigatoni is right in the middle!  Although really, I don't think Matt has ever noticed a difference.  Just pick a tube pasta that you like.
In a large bowl, add ricotta, mozzarella, parmesan, egg, and salt.  You can use the whole container of ricotta, but I use about 3/4 or even half of it.  Matt doesn't care for it much, and I have to try to mask the flavor if I use it.  Stir with a fork until mostly combined, but this doesn't need to be too smooth.  Add warm, cooked pasta.  Use 2 spoons to combine (forks will tear up noodles).  Add about 3 or 4 cups of your marinara sauce to this bowl, and toss gently until combined.

     In a large casserole dish (I use one larger and deeper than a 9x13) layer half of the noodles on the bottom.  Add half of the red sauce, then sprinkle some mozzarella.  Add the rest of the noodles, top with the remaining red sauce, then top with mozzarella.  Cook at 350 for 25 - 30 minutes.
Adapted from The Pioneer Woman