In a large skillet over medium-high heat, break apart and cook the sausage until cooked through. Drain most of the excess fat and return sausage to the pan.

Add the diced tomatoes and crushed tomatoes to the cooked sausage. Stir to combine and bring to a simmer for 15-20 minutes.

Meanwhile: boil pasta in salted water according to package directions. Cooked until just al dente (about 10 minutes), it will continue to cook in the oven.

Drain pasta.

In a large bowl combine ricotta, beaten egg, salt and pepper. Stir to combine, don’t ovemix. To keep the pasta creamy you do not want to break up all of the ricotta mixture.

Then add half cup of the Parmesan cheese and half of the mozzarella (6 ounces) and half of the provolone (2 ounces) to the ricotta mixture. Stir to combine.

Add the cheese mixture to the pot of pasta. Mix lightly.

Ladle about 1 cup of sauce on the bottom of a large casserole dish. Then add about half of the pasta mixture. Smooth it out with a spatula and press it down in the dish. Add a few ladles of sauce over top.

Add the remaining pasta. Smooth out the pasta. Add the remaining sauce over top, spread it out evenly and then sprinkle the remaining cheeses over top.

Cover and bake at 375 for 20 minutes.

Remove cover and broil until just lightly browned and bubbly (about 2-3 minutes).

Garnish with fresh grated Parmesan cheese and chopped Italian flat leaf parsley.