Preheat oven to 375°F.
Grease a deep 9x13 casserole dish.
Cook the pasta to al dente according to package directions.
In a large sauce pan, brown beef and onion until beef is no longer pink and onions are soft and translucent. Drain any grease if needed.
Add minced garlic and sauté for 1 minute, until garlic is fragrant.
Add crushed tomatoes, oregano, basil, sugar, salt and red pepper flakes to the beef mix and simmer on low for 10 minutes.
In a large bowl, mix together Ricotta cheese, egg, 1 cup of the Italian cheese, 1 cup of Mozzarella cheese, oregano, parsley, and black pepper.
Add the drained cooked pasta, a little at a time, to the cheese mix and fold it together to evenly coat all the pasta.
Add about 3 cups of the meat sauce to the pasta and cheese and fold together to combine well.
Place ⅓ of the remaining sauce (about 1 cup) in the bottom of the casserole dish.
Top sauce with half of the pasta mix, ½ cup Italian cheese and ½ cup Mozzarella cheese.
Repeat layer: sauce (about 1 cup), remaining pasta mix, ½ cup Italian shredded cheese and remaining shredded Mozzarella cheese.
Top with the remaining sauce and shredded Italian cheese blend.
Bake uncovered for 30 minutes or until golden and bubbly.
Let stand 10 minutes before serving.