Preheat oven to 375. Grease a large baking dish. NOTE: I used a 9 X 15 inch pan and I needed a larger pan. There was a little zitz and sauce left over.
Heat olive oil in large pot over a medium heat. Add onion, pepper, and garlic; saute until tender.
(Break up the Italian sausage). Add beef and sausage to sauteed veggies; brown meat and drain off grease.
Add tomatoes, tomato sauce, red pepper flakes, italian seasoning, basil, fennel seed, salt and pepper; bring to simmer and reduce heat. Simmer over med/low heat for 20 minutes covered. Remove lid and simmer another 20 minutes, stirring occassionally to thicken. Taste test and add additional seasoning if desired.
Cook ziti until not quite Al Dente. Drain ziti and rinse under cold water to stop the cooking process.
In a large bowl mix ricotta, parmesan and egg; add mozzella (save 1 cup for topping) and provolone cheeses. Stir to combine. This mixture will be thick.
Place 1/2 of noodles in large baking pan with all the noodles laying same direction. This takes a little time, but makes a really pretty presentation when you serve.
With a cookie or ice cream scoop, place dollups of the ricotta mixture over the pasta reserving 1/2 for the 2nd layer. Spoon 1/2 of the meat mixture over cheese. Repeat layer. Top with the reserved cup of mozzarella.
Bake 20 to 25 minutes or until you see bubbling around the edges. Remove from oven and let set for 5 to 10 minutes before serving.