( keep in mind it doesn't have to be ziti noodles, you can use elbow too. anything except for spaghetti noodles. )

Also the cheeses, between layers I have sometimes used provolone. I haven't tried too many difrent cheeses between layers, just keep cheddar out of it or anything American. You will ruin the dish. On top it must be mozzarella...
ENJOY!

2 Tablespoons of Olive Oil

2 Tablespoons Minced Onion

2 Cloves Garlic, Minced

1 Carrot, Diced Fine

1 Celery Stalk, Diced Fine

4 Links Hot Italian Sausage (Or Sweet If You Prefer)

Salt & Pepper

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

1/2 Cup Red Wine

2 (14 oz) Cans Chopped Tomatoes


Pasta:

1 Pound of Ziti Pasta (Or Other Dried Pasta)

1 1/2 Cups Diced Mozzarella or Fontina Cheese

3oz. Parmesan, Freshly Grated

3 Beaten Eggs


Brown the sausage links well in a heavy sauce pan. Remove and cut into 1/2 inch rounds. Next, make the sauce by heating the oil, and cooking the vegetables until they are softened. Add the wine and cook until reduced by half. Add the tomatoes, salt, pepper, oregano, sausage pieces, and parsley, and simmer for 60 minutes until thickened. Meanwhile cook the pasta until al dente. Drain the pasta, and add to the sauce, mixing well. In a buttered ovenproof dish, add 1/3 of the pasta, then sprinkle with the diced cheese. Repeat these layers twice more. Pour over top of the pasta the beaten eggs, and then sprinkle with the grated cheese. Bake in a preheated 400 degree F. oven until bubbly. Let stand 5 minutes before serving.