Instructions

1. Preheat oven to 350°F. If using regular noodles, cook ‘em al dente, drain, rinse, and set aside. (No-boil? You rebel—skip this.)

2. In a large skillet, brown ground beef, sausage, onion, and garlic over medium-high heat until no pink remains. Stir in Volcanic Sunset, then drain off the fat.

3. Add pasta sauce, tomato paste, salt, and pepper. Simmer uncovered for 5–7 minutes until it thickens and smells like a spicy dream.

4. In a mixing bowl, stir together 1½ cups mozzarella, ¼ cup parmesan, ricotta, egg, and Tuscan Evening.

5. Layer time: In a 9x13 dish (or foil pan if freezing), add 1 cup of meat sauce. Top with 3 noodles, ⅓ of cheese mixture, and 1 cup meat sauce. Repeat twice more. Finish with noodles and remaining sauce.

6. Cover with foil and bake for 45 minutes.

7. Remove foil, sprinkle with remaining 2½ cups mozzarella and ¼ cup parmesan. Bake 15 more minutes until bubbly and browned. Broil for 2–3 mins if you want that sexy golden top.

8. Rest 15 minutes before slicing. Yes, it’s torture. But trust the process.